Chocolate and Cinnamon Croissants
I created this recipe after having run into a cooking conundrum (not unusual). I was going to make Giada De Laurentiis’ cinnamon twists, but the puff pastry I had defrosted had somehow gotten dried out in the freezer. In addition I didn’t have the cardamom the recipe called for. What I did have was a package of croissants and chocolate chips, which became the recipe here.
1 tube of store bought refrigerated croissants
1 bag of semi-sweet chocolate chips
2 tablespoons of brown sugar
½ tablespoon of cinnamon
¼ teaspoon of ginger
Preheat oven according to croissant package directions. In a small bowl mix together brown sugar, cinnamon and ginger. Beat egg in small bowl. Brush each croissant triangle with beaten egg. Place about a half of a tablespoon of the brown sugar mixture on each croissant. Then line each croissant with 4 chocolate chips. Roll flat croissant into the normal croissant shape (haha). Brush tops of rolled croissants with beaten egg mixture and place on a sheet pan. Cook according to croissant package directions.
*Tip: I place the croissants on parchment paper on the sheet pan, it keeps the bottoms from getting to brown
*Side Note: I have to give credit to my in-laws for this idea as well. They always have chocolate croissants when we come to visit and they are hard to find where my husband and I live.