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5 from 2 votes

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 Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Breakfast, Brunch, Dessert
Cuisine: French, Mexican
Servings: 16 croissants
Calories: 176.61kcal



  • 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.


Serve warm! 


Calories: 176.61kcal | Carbohydrates: 14.82g | Protein: 2.05g | Fat: 12.55g | Saturated Fat: 3.81g | Sodium: 74.47mg | Potassium: 31.11mg | Fiber: 0.81g | Sugar: 3.04g | Vitamin A: 66.83IU | Calcium: 6.32mg | Iron: 0.81mg