Chocolate Cream Egg Croissants
I originally wrote this recipes as a use-up for any leftover cream eggs after Easter. But, let's face it, there is no such thing as a leftover cream egg! So, buy an extra pack and make these for Easter brunch.
1 package frozen puff pastry dough, thawed
Flour, for dusting work surface
2 tablespoons milk
4 chocolate cream eggs
Confectioners’ sugar, for dusting
Preheat oven to 400°F. Dust your work surface with flour and roll the pastry dough out just a little bit, keeping its rectangular shape. Cut the pastry dough in half, straight down the middle. Cut each half into half on a diagonal to make a big triangular shape.
Make an egg wash by whipping the egg with milk. Using a pastry brush, brush each dough triangle with egg wash. Place one cream egg at the large end of the triangle and roll it up. Shape the roll into a “crescent” shape and place onto a parchment-lined sheet tray. Repeat the process with the remaining three pastry dough triangles.
Brush each of the stuffed croissants with egg wash.
Place into the oven for 30 minutes or until golden brown.
Remove from oven and let cool.
Once cool, sprinkle the croissants with confectioners’ sugar.