- Level: Easy
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 214
- Total Fat
- 15 g
- Saturated Fat
- 5 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 3 g
- Cholesterol
- 13 mg
- Sodium
- 82 mg
First let me say to you that if I can do this, you can. As I have never tried to hide, I have no patience and even less dexterity. But this is child's play: indeed, you could consider getting children to make them. They certainly like eating them, and they tend to like eating what they make themselves even more.
- Level: Easy
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 214
- Total Fat
- 15 g
- Saturated Fat
- 5 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 3 g
- Cholesterol
- 13 mg
- Sodium
- 82 mg
Ingredients
Directions
- Preheat the oven to 425 degrees F. Unfurl the sheet of pastry and then cut it into 6 squares.
- Cut each square diagonally to give 2 triangles (they will appear quite small). Put the triangle with the wider part facing you and the point away from you.
- Break off small pieces of chocolate (approx.1cm/half inch) to place about 2cm/3/4-inch up from the wide end nearest you.
- Then carefully roll from that chocolate loaded end towards the point of the triangle.
- You should now have something resembling a straight croissant, seal it slightly with your fingertips and curl it around into a crescent.
- Place the chocolate croissants on a lined baking tray and paint with the beaten egg. Bake for 15 minutes until golden and puffy and exuberantly, if miniaturely, croissant-like.
