Ingredients
- 1/2 recipe croissant dough
- Egg wash (1 egg beaten with 1 tablespoon water)
- 10 ounces dark chocolate (or filling of your choice)
- Fleur de sel (for sprinkling)
- 1 Tablespoon granulated sugar + 1 teaspoon cinnamon (for filling and sprinkling)
- Cinnamon chips
Preparation
Step 1
Instructions Shaping
Remove croissant dough from refrigerator, unwrap and cut in half cross-wise. Re-wrap half of dough and place back in the fridge.
Roll on lightly floured surface into a 16 x 12 inch rectangle, stretching as needed to maintain rectangular shape
Cut into 4 by 4 inch squares. Stretch each square so that it is slightly elongated and place a small amount of filling of your choice into the center. If you go over 2 tablespoons of filling you will probably have a hard time rolling it into shape.
Fold one side over the filling and wet it slightly with some water. Fold the other side over and press down firmly to seal.
Place onto a parchment-lined half sheet pan, seam side down. Continue with remaining squares, I was able to fit 8 onto each pan. Once the pan is filled cover with plastic wrap or a kitchen towel and set in a warm spot to proof until doubled in size 1 to 2 hours. Baking:
When ready to bake, preheat oven to 375F and make an egg wash by whisking one egg with 1 tablespoon water.
Right before you put the dough into the oven, brush with egg wash and sprinkle with desired topping (cinnamon sugar or fleur de sel). If you feel so inclined, you can sprinkle some shredded cheese on top for added flavor. Bake for 15 to 20 minutes until well-browned.
Instructions