Easy Mini Croissants with Puff Pastry

The problem it solves

Cold puff pastry gives you crisp, buttery layers with very little prep. These are shortcut croissant-shaped pastries—not traditional yeasted croissants—but they deliver the flaky edges and warm, tender center that make a brunch plate feel special.

Ingredients

• 1 package (17.3 ounces) frozen puff pastry, 2 sheets, thawed overnight in the refrigerator
• All-purpose flour, for dusting
• 1 large egg
• 1 teaspoon water
• Optional: 1/3 cup mini chocolate chips or finely chopped chocolate
• Optional: coarse sugar, for finishing

Directions

1. Heat the oven to 400°F with a rack in the center. Line two baking sheets with parchment paper. Keep one puff pastry sheet refrigerated while you shape the other.
2. Lightly flour the counter and unfold the first cold pastry sheet. Gently roll it into an 11-inch circle. Set an 11-inch plate or bowl on top and trim around it; save the scraps to bake as little twists.
3. Cut the pastry circle into 12 equal wedges, like a pizza. For chocolate croissants, place about 1 teaspoon of chocolate along the wide edge of each wedge, leaving a small border.
4. Starting at the wide edge, roll each wedge snugly toward the point. Place it point-side down on the prepared pan and gently curve the ends inward. Leave about 2 inches between pastries.
5. Repeat with the second pastry sheet. Refrigerate both pans for 10 minutes so the butter in the pastry is cold before baking.
6. Whisk the egg with 1 teaspoon water. Brush a thin layer over the tops of the chilled pastries without letting it drip onto the cut edges. Sprinkle with coarse sugar, if using.
7. Bake one pan at a time for 14 to 17 minutes, until the mini croissants are puffed and deeply golden. Let them cool on the pan for 5 minutes before serving. Bake the second pan the same way.

Substitutions

Use chopped milk, dark, or semisweet chocolate for filled croissants, or leave them plain. A small smear of almond paste also works; avoid wet fillings, which can leak and soften the pastry. If you use refrigerated crescent-roll dough instead of puff pastry, follow the temperature and timing on its package because it bakes differently.

Helpful notes

Everyday Edited tip: Puff pastry rises best when it goes into the oven cold. If it becomes soft or sticky while you work, slide it onto a pan and refrigerate it for 10 minutes before continuing.

Keep the pastry cold

Cold butter creates steam in the oven, which separates the pastry into crisp layers. Thaw the sheets in the refrigerator and work with one at a time.

Put the point underneath

Set each rolled wedge on its pointed tip. The weight of the pastry keeps it from unrolling as it puffs.

Brush only the tops

Egg wash makes the pastries glossy, but drips along the cut edges can glue the layers together and limit their rise.

Bake until deeply golden

Pale puff pastry can be doughy inside. Look for an even, rich golden color on the tops and sides before taking the pan from the oven.

Storage and freezing

Serve the mini croissants the day they are baked. Store leftovers in an airtight container at room temperature for 1 day, then reheat at 350°F for 5 to 7 minutes to bring back the crisp edges. Freeze cooled pastries for up to 1 month and reheat from frozen at 350°F for 8 to 10 minutes.