Mini Puff Pastry Croissants: Quickie #1

A while back I turned on the TV to watch an episode of Barefoot Contessa on the Food Network. A show I'd never seen was on just before it: Dessert First with Anne Thornton. She was making croissants the easy way with puff pastry. Frozen puff pastry is such a time-saver and this recipe reminded me of Ina Garten's ambrosial puff pastry sticky buns, although not quite as decadent. These simple croissants would make a super company breakfast as you can make them the night before, refrigerate and bake them in the morning. I tried them recently and we loved them. Easy peasy and why haven't I made these before?! (You probably have.) Biting into one of those warm crusty almond croissants was a little mouthful of heaven. 

Ms. Thornton got a tad carried away with her cutting directions so I just did it freehand, but I'll include her involved instructions below. I only had semi sweet chocolate chips in the house, but it worked, although next time I will use a piece of bittersweet chocolate. The almond croissants ought to have had some sliced almonds on top, but I didn't have any of those either. Next time.....

Chocolate and Almond Croissants

Adapted from Dessert First with Anne Thornton

1 (17.3-ounce) package or 2 sheets frozen puff pastry, thawed 
Flour, for dusting, if needed 
4 (1/2-ounce) semi sweet chocolate bars, each broken into 4 equal pieces
1 large egg, beaten 
Sugar, for sprinkling 
1/2 (7-ounce) package almond paste, divided into 1/2 to 1 teaspoon pieces, shaped like a log or rolled into a ball 
Almond slices, for garnish

Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper. 

Place 1 sheet thawed puff pastry on the work surface like a sheet of paper or portrait. If the puff pastry is very sticky, very lightly flour the work surface. Using a pizza cutter or kitchen shears, cut the puff pastry in half, widthwise. Using a ruler as a guide, make an indentation at 2-inch intervals (for the base) across the bottom of each puff pastry half. Cut each half into 8 triangles, with the base of each triangle measuring 2 inches. (They will be very long isosceles triangles.) You'll end up discarding the 2 end pieces to get the most out of your puff pastry piece. This sheet of triangles will be reserved for the chocolate croissants. Repeat the cutting for the second puff pastry sheet that will be used for the almond croissants. 

For the chocolate croissants: Place 1 chocolate piece just above the 2-inch edge of 1 pastry triangle, folding the dough over the chocolate as you tightly roll up the dough, enclosing the chocolate. Repeat with the remaining puff pastry and chocolate. Place the pastry rolls on the baking sheet, seam-side down. Cover the croissants with plastic wrap and place the baking sheet in the refrigerator until the dough firms up. (You can make these croissants 1 day ahead up to this point.) 

Just before baking, remove the croissants from the refrigerator, brush with the beaten egg and sprinkle lightly with sugar. 

For the almond croissants: Place 1/2 to 1 teaspoon almond paste, shaped like a small log, just above the 2-inch edge of 1 pastry triangle, folding the dough over the almond paste as you tightly roll up the dough, enclosing the almond paste. Repeat with remaining puff pastry triangles and almond paste. Place the pastry rolls on a baking sheet, seam-side down. Cover the croissants with plastic wrap and place in the refrigerator until the dough firms up. (You can make these croissants 1 day ahead up to this point.) 

Just before baking, remove the croissants from the refrigerator, brush with the beaten egg and sprinkle lightly with sugar and sliced almonds. 

Bake until the pastries are golden brown, about 15 minutes. Serve warm or at room temperature. 


  1. These would be great for breakfast, which I haven't had yet today :)

  2. I had forgotten about this trick! splendid results, on the fly!

  3. Lovely! Those would not last very long if I served them for breakfast.



  4. They look so good! I've never seen the show, but I love the idea of Dessert first :)

  5. What a fabulous idea!

  6. Looks great! and so simple these are going on to next weekend's menu

    Thanks for sharing.

  7. Since I made my first croissants from scratch this year, I can vouch for the fact that it is not something you decide to do SUnday morning for brunch. It's not horribly hard but it is very time consuming with all the turning and waiting.
    This is a great idea for a quick croissant fix... thanks for the recipe!

  8. Hmmm... I'll have to make some for the Knight. I'm not a sweets in the morning person at all, but those are quick and easy enough...

  9. Hi THere,
    the croissants are looking so good and inviting. I can fully imagine how much fun and exciting it wud be to have some home made fresh in your b'fast...wow. very nice pictures. regards, sonia

  10. your are not good for my health... or i am just to weak to handle the siight of sweets :(

    i made your fig tart, omg so delish, and now i see these will be in my tummy soon too!

  11. This is great! I've made croissants by hand before, and it's more than overwhelming. Hadn't even thought to try them with puff pastry. Thanks for sharing!

  12. I agree with Jacqueline, and I haven't has breakfast yet today either.

  13. Aren't they adorable?
    I was lucky enough to come across a similar if not this recipe..and find bars..made especially for cooking.. Like 100 or more in a box:)

    Great photos..

    My kids love them at Christmas..for the brunch:)

  14. I love these croissants...Secret? I cannot eat the ones of boulangeries here, because they have too much butter and that is a killer for my system..so I'll have yours..Volontiers!!

  15. I am trying these very soon Barbara. I think they would make a lovely addition to our boring breakfasts here. My husband just retired and now we are having all our meals (if I can call them that) together. Breakfast is always the same for me, with my fruit and spinach smoothie, and Dale always has his oatmeal. Landon has an entirely different dish altogether. My these could be our Sunday treat!
    I will pick up the puff pastry tomorrow and try them.
    Thank you so much for this recipe.

    I hope you are well and enjoying the stirrings of Fall. I have been wearing my sweaters until noon around here...even though it has been in the seventies. I am ALWAYS cold :0
    hugs from here...

  16. These look scrumptious. I am all for taking short cuts, especially when it somes to puff pastry!!

  17. You've touched my weak point with these croissants. The photo is trully mouthwatering! Thanks for stopping by and your kind words about my mom Barbara!

  18. Oh wow, we are totally on the same page daaaaaahling.... except you cheated LOL!!!!
    But hey, they do look awesome. You just need to throw a little flower on yourself, just for show. They do look so puffy and delicious.
    *kisses* HH

  19. I do love croissants with bittersweet chocolate, so I'd have to agree with you on your choice for your next ones. :-)

  20. I did see that Ina episode with the sticky buns...I thought about making them for about 2 minutes and then remembered my butt size. Still, puff pastry is sooo delicious.

  21. Great idea and, no, I've not tried them either. I can just just imagine so many delicious fillings in these easy, puff pastry croissants.

  22. Ok, I confess -- puff pastry is usually my ingredient of choice when I need a quick (yet delicious) pastry. I love the idea of filling them with chocolate, I will definitely try that!

  23. I'll be so glad when Ben's diet is over.

  24. oh my goodness, these look SO heavenly!

  25. I would not have guessed that you could use puff pastry to make croissants-wow, this is way to go.

    A good cup of coffee and a couple of your croissants makes for a perfect start to my day.

    Thanks for sharing this easy way to enjoy croissants.


  26. BARBARA!!!!

    What could be more comforting and delicious than a croissant and CHOCOLATE? LOVELY....thank you Barbara for coming to visit my blog. You are so kind and all of this with my art is so new to me! I just do it for fun and don'ttake it very seriously...but my dear blogger friend Lisa encouraged me like in no other way, to the point that I now believe I am ready. THANK YOU and enjoy the changing seasons...my favorite recipe for this time of year is CREAM OF MUSHROOM SOUP with roast chestnuts!!! Anita

  27. Croissant is one of my favourites! Slurp... Yours look fabulously delish.

  28. Barbara these croissants look amazing!! gloria

  29. These look and sound heavenly. :)

  30. frozen puff pastry is a magical invention, and almost every day, i thank the inventors and makers of it. lovely use!

  31. OOOOOOOH YUMMMMM! I love browsing through all these recipes! Cookies, cookies and more fabulous looking cookies! I never met a cookie or a croissant I did not like. :D

    Happy Autumn, Barbara!

  32. Mrs. Luckycat17/1/12 2:23 PM

    EZ peezy. I didn't even put them back in fridge before baking. They were crisp on the outside, flakey, delicate inside. My husband had to be restrained from not eating all of them. Thanks!



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