This kit kat croissant recipe really isn’t a recipe. I was lying in bed thinking about my visit to Paris in 2010; the moment where I discovered that Americans charge about quadruple what Parisians charge for the flaky delights known as pain du chocolat. That’s when the horrifying images appeared of spending days making a laminated dough, turn upon turn upon turn. No, thanks. Where could I find thin chocolate bars in order to make pain au chocolat, that wasn’t the internet? And really, the rest is common sense. I searched the internet to see if anyone else had combined these two, and sure enough, the Japanese were ahead of me. But, not by much. They had been combining the delicious chocolate (and matcha) wafers since late last year.
I’m only six months behind!
- 1 - 8oz can Pillsbury Crescent Rolls
- 2 King Size Kit Kat Bars
- Preheat oven 350°
- Unroll the pre-portioned crescent triangles.
- Place 2 Kit Kat bars on the triangle and re-roll the dough around the kit kat. Repeat for the remaining crescent triangles.
- Place crescents onto a sheet tray and bake for 10-12 minutes or until croissants are golden brown.
- Remove from oven and serve warm.
OPTIONAL STEP: In a small bowl, mix together egg and a splash of water for egg wash. Brush wash onto crescents to achieve maximus golden colour.
1 egg + splash of water