Have you seen how traditional croissants are made? They are definitely a labor of love. A good batch of croissants can take up to three days to make.
When making dough for classic croissants, the yeast has to do its magic and ferment, so there is quite a bit of time waiting for the dough to rise and chill. Then, there are the butter layers. Once the dough has risen and chilled, the dough is rolled out and a layer of butter is placed on the dough, folded, rolled, folded again, and then chilled yet again. This repeats two to three times. Are you exhausted yet?
With each roll and fold, you are knocking the carbon dioxide out of the dough, and that forces the yeast to get back to work. It’s serious science!
I’m sorry, but this working mama doesn’t have days to make croissants, but I sure do have respect for people who bake classic croissants.
So, I was on the hunt for a simple croissant idea and came up with the perfect solution — puff pastry. I feel like I cheated and totally felt guilty until my family tasted them and were begging for more.
I simply rolled out a sheet of puff pastry into a large square, cut it in half, and then cut it in into 4-inch triangles.
I placed mini-chocolate chips and Mexican chocolate pieces on each triangle.
Then I rolled it into a croissant shape and brushed them with melted Land O Lakes® Cinnamon Sugar Butter Spread.
The spread is truly delicious in every way. Cinnamon and sugar are blended with a creamy butter spread for a sweet yet savory balance.
Then I sprinkled them with ground cinnamon and baked them.
It was miraculous — they puffed up perfectly and were golden and flaky. When warm, they were ooey and gooey with melted chocolate.
But, that’s not all…once the croissants were baked, I drizzled them with dulce de leche for a Mexican-inspired croissant you will never forget.
The best part — anyone can honestly make these croissants.
Don’t believe how easy they are to make? Watch this video. I promise you will be amazed.
Easy Mexican Chocolate and Dulce de Leche Croissants
- 1 sheet - store-bought puff pastry, thawed
- ½ cup semi-sweet mini morsels
- 1 Mexican chocolate tablet, shaved
- 2 tablespoons Land O Lakes® Cinnamon Sugar Butter Spread, melted
- ½ tablespoon Ground cinnamon
- ¼ cup dulce de leche
- Preheat oven to 350 degrees F.
- Prepare a baking sheet by lining it with parchment paper.
- Sprinkle a board or counter lightly with flour.
- Open the puff pastry sheet and lightly dust top with flour.
- 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.
- 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.
- Repeat with the remaining triangles.
- Brush the melted butter spread onto the top of each croissant and sprinkle with ground cinnamon.
- Bake for 20 to 23 minutes. Place baking sheet on top rack and broil until the croissants are golden brown and flaky.
- Drizzle with dulce de leche and serve immediately.
I’d love to see what you cook!
Tag #MUYBUENOCOOKING if you make this recipe.
This post is in partnership with Land O Lakes. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.