Chocolate Cream Egg Croissants
Ingredients
- 1 package frozen puff pastry dough, thawed
- Flour, for dusting work surface
- 1 egg
- 2 tablespoons milk
- 4 chocolate cream eggs
- Confectioners’ sugar, for dusting
Preparation
Preheat oven to 400°F.
Dust your work surface with flour and roll the pastry dough out just a little bit, keeping its rectangular shape. Cut the pastry dough in half, straight down the middle. Cut each half into half on a diagonal to make a big triangular shape.
Brush each of the stuffed croissants with egg wash.
Place into the oven for 30 minutes or until golden brown. Remove from oven and let cool.
Once cool, sprinkle the croissants with confectioners’ sugar.