Easy Mexican Chocolate and Dulce de Leche Croissants
With store-bought puff pastry, you can make flaky, homemade Mexican chocolate croissants in less than 30 minutes.
Ingredients
- 1 sheet store-bought puff pastry (thawed)
- ½ cup semi-sweet mini morsels
- 1 tablet Mexican chocolate (shaved)
- 2 tablespoons Land O Lakes® Cinnamon Sugar Butter Spread
- ½ tablespoon ground cinnamon
- ¼ cup dulce de leche
Instructions
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Preheat oven to 350 degrees F.
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Prepare a baking sheet by lining it with parchment paper.
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Sprinkle a board or counter lightly with flour.
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Open the puff pastry sheet and lightly dust top with flour.
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With a rolling pin, roll out the puff pastry sheet to a 15-inch square. Use a pizza cutter or sharp knife to cut the pastry in half. Cut each long rectangle diagonally into 4-inch triangles, making about 16 triangles.
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Place a pinch (about 1 teaspoon) of mini chips and a pinch of chocolate shavings on the wide end of the triangle. Beginning with the wide end of the triangle, roll the dough up into a croissant shape. Place on a baking sheet, and bend the dough slightly to make a crescent shape.
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Repeat with the remaining triangles.
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Brush the melted butter spread onto the top of each croissant and sprinkle with ground cinnamon.
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Bake for 20 to 23 minutes. Place baking sheet on top rack and broil until the croissants are golden brown and flaky.
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Drizzle with dulce de leche and serve immediately.
Nutrition (per serving)
Nutritional values are estimates from the original source.