Name: Mini Croissant Choco Fruit Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: American

From the Cook

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Mini Croissant Choco Fruit Bowl

Cookin’ with Sha Verified

Ingredients

Warning0 allergens identified

Instructions

Preheat the oven to 200°C (390°F).

Roll out the puff pastry sheet on a flat surface.

Cut the pastry into 4x7cm rectangles boxes and then cut those rectangles in half and cut each half into small triangles.

Starting from the wide end, roll each triangle tightly towards the tip to form mini croissants. Apply water or milk at the tip to seal it.

Place them on a baking tray lined with parchment paper.

Brush with milk or egg wash for a golden finish.

Bake for 15-20 minutes or until puffed and golden brown.

Enjoy them in a bowl with your favorite fruits & nuts, and drizzle with chocolate sauce or pistachio sauce for an extra treat.

Smart Nutrition

My Calorie Intake

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Tips & Tricks (5)

Chill Puff Pastry Between Folds 🧊
Keep your puff pastry cold between handling and folding to maintain distinct, flaky layers—refrigerate for at least 15 minutes before baking for maximum puff and crispy texture.
Egg Wash for Golden Perfection ✨
Brush your mini croissants with an egg wash (1 egg + 1 tbsp water) before baking to achieve that coveted golden-brown, glossy exterior that looks professionally made.
Temper Chocolate Sauce Properly 🍫
Heat chocolate slowly over a double boiler or in 20-second microwave bursts to prevent seizing; add a tablespoon of coconut oil or butter for silky, drizzle-ready consistency.
Toast Nuts for Deeper Flavor 🥜
Lightly toast your nuts (especially pistachios for the sauce) in a dry pan for 2-3 minutes to intensify their natural oils and create more complex, rich flavor notes.
Assemble Just Before Serving 🍓
Add fresh fruits and sauces to your croissants immediately before serving to prevent the pastry from becoming soggy and maintain that critical contrast between crispy and juicy.