Envy™ Apple Streusel & Dark Chocolate Mini Croissants
2 ready to bake Puff Pastry sheets (I recommend the Pepperidge Farm brand in the freezer section)
1 Envy™ apple, small diced
½ cup dark chocolate chips
Sea salt to garnish
2 T milk (or water)
For the streusel:
½ cup all purpose flour
½ cup brown sugar
¼ cup cold butter, diced
Preheat oven to 400 degrees
Thaw pastry sheets at room temperature for 40 minutes, or until soft enough to unfold and roll.
In a food processor, pulse together all ingredients for the streusel, set aside.
Whisk together eggs and milk (or water) until well combined.
Unfold pastry sheets and brush one side with egg wash (I like to use a pastry brush to do this).
Cut each pastry sheet in half horizontally, and then cut each half into 6 equal triangles.
Sprinkle streusel over top of the egg wash side.
Place a few pieces of diced apples and dark chocolate chips at the wide top of the triangle (about 4 of each) and then carefully roll from the wide side to the tip.
Repeat with each triangle and then place each on a baking sheet tray lined with parchment paper.
Brush each croissant on top with more egg wash and then sprinkle a little bit more of the streusel on top and finish with a pinch of sea salt.
Bake for 15-20 minutes or until golden brown.
Allow to cool slightly and let the chocolate continue to melt inside.
Once not super hot to the touch, dig in!