Whew! I’m home again after two busy days in Seattle. It is crazy how much I’ve been back and forth this summer. And apparently I missed the hottest day of the year in Portland.

Due to so much travel, for the most part, tonight’s post is not so much a recipe but directions for using a few premade items to their very highest potential.

I do know how to make my own puff pastry; I have many times and I enjoy it. But sometimes you don’t plan enough ahead to do that. Or you just don’t want to. And there is absolutely nothing wrong with buying something so complicated if you aren’t going to enjoy the process of making it that particular time.

I love these pastries because when I studied abroad in London, they were actually a pretty cheap breakfast for my student budget. They would go on sale at Sainsbury’s for 2 or 3 for a pound, and I would buy whatever quantity the deal was for or more, and I also didn’t only eat them for breakfast. I couldn’t not eat them when I had them in the house. Let’s not talk about what I weighed when I got done with studying abroad. I don’t actually know, and I don’t want to know, but it was worth it.

And also, there is absolutely nothing better than having fresh chocolate croissants and chocolat chaud on a Sunday morning with your beloved. If you’re ever going for a romantic breakfast… this is a good way to impress.

Come on. Look at how flaky that is. Are you hungry yet?

Here’s what you need:
Frozen puff pastry (If you are in Portland or Seattle, I highly recommend Grand Central’s U Bake Puff Pastry)
Chocolate chips
1 egg
1 Tbsp. water

Preheat the oven to 350 degrees.

Cut a piece of puff pastry from the roll that is about 10 inches wide. Allow to thaw partway, and then while still very cold, roll out to be closer to 14 inches wide. If the dough is sticky enough to cause problems while rolling, you’ve let it get too warm. Stick it back in the freezer for a bit.

Next, use a pizza cutter to cut down the center of the longer length, then cut each side into right triangles (easy if you cut a few lines straight across, then connect corners with diagonal cut lines). My right triangles were about 4 inches on the shortest end.

If you’d prefer to do the common rounder rectangle shape, cut the pastry just into rectangles.

Add about a tablespoon of chocolate chips to the center of the wide end of each triangle. Then, roll the small end around to create a crescent-ish shape. If doing the rectangles, form the chocolate chips into a line about half an inch from one end, then roll into a swirl and flatten gently. Place all pastries on a baking sheet lined with parchment paper.

Beat the egg lightly and mix with the water. Brush over all pastries. Then, bake for 20-25 minutes or until golden brown.