Croissants are a type of a pastry originally from Austria. It is very easy to make and I would recommend using puff pastry sheets, which will save your time.

Note

When using a chilled pastry sheet always take out the pastry sheet from the refrigerator and leave for 10 – 15 minutes.

Ingredients

Chilled puff pastry sheet	320g
Dark or semi dark chocolate	grated 80g
Egg yolk	beaten 1
Flour for dusting

Method

Preheat the oven to 180C Fan or 350 degrees.

Chop or grate the chocolate.

Dust a flat surface with flour and roll the puff pastry sheet. Cut the pastry sheet into small rectangles. Now cut each of these rectangles diagonally into rectangles.

Place a little bit chocolate in the wide end of each triangle. Then roll the dough up. Make sure the tip of the triangle is tucked under the croissant to get a nice shape. Bend the edges and lightly brush the croissants with the beaten egg yolk.

Bake for 20 – 25 minutes until the croissants are golden brown.