Chocolate Berry Croissants

I’m baaaaaaack!

Sorry I’ve been AWOL in the recipe department for a couple of weeks, but as regular readers will know, I’ve been moving my whole life over to Amsterdam.

In doing so, I totally forgot how stressful and time-consuming searching for a place to live was. And how when you just rent somewhere temporarily while you’re looking for an apartment, that it’s unlikely to have the kitchen you want (or any kitchen at all). But that’s a story for another time.

This story, my friends, is about these delectable little chocolate berry croissants. A small “Welcome Back to Europe!”, if you will. A little taste of the continent that I haven’t lived on full time for two years. But it’s good to see that pastry hasn’t changed while I was gone. Neither has the delicious combination of chocolate and berries.

These mini chocolate berry croissants use chilled pastry dough (which you can either buy ready-cut in pop-out cans or can buy as sheets and cut yourself). But if you’re so inclined, go ahead and make your pastry from scratch. Excuse me while I don’t – I am still finding my way around my small but lovely new kitchen (I have a fantastic city apartment that I’ll share with you all at some point soon!)

Anyway, these are super easy to make, once you get over the fiddly part of rolling them up and they taste naughty and yet somehow slightly healthy at the same time. And for that, frozen berries, I thank you.

Chocolate Berry Croissants

Recipe by Julia

Servings

6

servings

Prep time

15

minutes

Cooking time

15

minutes

Ingredients

• One pack croissant dough (or 6 triangles cut from a sheet of ready-rolled puff pastry)

• Pack of frozen mixed berries (I used strawberries, raspberries, blueberries and cranberries)

• 100g / 3.5oz block of dark chocolate

• 1 egg, beaten

Directions

• Preheat the oven to 180C / 350F (or the temperature specified on your particular pack of croissant dough).
• Roll your croissant pastry flat and cut out each of the six triangles.
• lace the straight side of the triangle towards you (the widest part at the bottom) and place a small pile of berries (about 1 heaped tablespoon) approx. 2cm up from the bottom of the edge.
• Break one square of dark chocolate off the block and place it on top of the berries.
• Carefully roll the pastry, starting with the straight wide edge closest to you, towards the point at the top.
• Seal any sides so that the fillings aren’t poking out and curl the tips into a crescent shape.
• Brush the tops of each croissant with a little beaten egg and then place on to a greased baking sheet.
• Bake for around 15 – 20 minutes, or until the pastry is golden brown and completely cooked.