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.
- Prep time
- 25 min
- Cook time
- 20 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Preheat oven to 350 degrees F.
- 2
Prepare a baking sheet by lining it with parchment paper.
- 3
Sprinkle a board or counter lightly with flour.
- 4
Open the puff pastry sheet and lightly dust top with flour.
- 5
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.
- 6
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.
- 7
Repeat with the remaining triangles.
- 8
Brush the melted butter spread onto the top of each croissant and sprinkle with ground cinnamon.
- 9
Bake for 20 to 23 minutes. Place baking sheet on top rack and broil until the croissants are golden brown and flaky.
- 10
Drizzle with dulce de leche and serve immediately.