3-Ingredient Chocolate Raspberry Croissants

• Vegetarian

• Condiments

  • 2 tbsp Raspberry jam

• Baking & Spices

  • 75 g Dark chocolate

• Bread & Baked Goods

  • 1 package Puff pastry

• Liquids

  • 1 Egg + sprinkle of water

Found on portandfin.com

Description

Ingredients

• 1 package puff pastry, thawed in fridge overnight
• 75 grams dark chocolate, cut into pieces
• 2 Tbsp raspberry jam
• 1 egg + sprinkle of water (egg wash)

Directions

• Preheat oven to 425. Line a large baking sheet with parchment paper.
• Dust a clean, dry surface with flour and roll out the puff pastry into a large rectangle. Cut the large rectangle into 4 equal pieces. Cut each smaller rectangle in half diagonally to create 8 long triangles. The triangles will be a little lopsided (right angled or scalene, if you will- flashbacks to Trigonometry 10!), but thats okay. To make them more even (one short edge and two relatively equal long edges- isosceles. I wont pretend I didnt have to google these terms as a refresher.), use your rolling pin to give a quick stretch.
• Lay a line of chocolate roughly ¼ inch in from the short edge of the triangle, along with a small spoon of raspberry jam. Roll the dough up, gently sealing the edges, and curl the sides down to make a classic crescent shape. Place on the parchment paper and repeat with the remaining 7 triangles of dough.
• Brush the rolled croissants with egg wash. Bake for 20 minutes, until puffed up and golden. Enjoy hot and oozy, straight out of the oven.