Easy Chocolate Croissants w/ Puff Pastry & Cadbury Eggs!

Easy Chocolate Croissants w/ Puff Pastry & Cadbury Eggs!

 Making these chocolate croissants couldn’t be any easier! You just need puff pastry, mini creme eggs, a real egg, and some fun sprinkles!

These are such an excellent way to use up any leftover Easter candy too! Make sure to use the mini Cadbury CREME eggs with the purple egg crate, and not the mini eggs in the bag!

Step 1

Preheat the oven to 350 degrees, line a baking sheet w/ parchment paper, and unwrap the Cadbury Eggs. Set aside.

Scribbled Underline

Step 2

Unfold a sheet of thawed puff pastry on a lightly floured surface, and slice it into 12 even sections.

Scribbled Underline

Step 3

Roll the mini Cadbury Eggs up into one piece of dough and shape into an egg shape, making sure to pinch closed any holes. Repeat until all of the Mini Cadbury Eggs have been used.

Step 4

Brush the outside of the dough w/ the beaten egg, sprinkle w/ colored sugar, and bake for 12-15 minutes or until golden brown. 

Step 5

Allow to cool on the baking sheet for 5-10 minutes before removing to a wire rack to cool completely.

Scribbled Underline

Enjoy!!! 

Scribbled Underline

Other Holiday Recipes

1. Robin's Egg Chocolate Malt Martini

2. Hot Cross Chocolate Orange Biscuits

3. Pineapple Orange Green Tea