Double Chocolate Cinnamon Crescent Treats: Twice the Flavor, Twice The Fun

By Bhavana Verma

Ingredients

250-300g croissant dough
1/2 cup milk chocolate chips
1/2 cup dark chocolate chips
2 tbsp melted butter
1/4 cup granulated sugar
1 tsp cinnamon
A pinch of sea salt

Preheat

Preheat oven to 180°C and line a baking sheet with parchment paper.

Mix Cinnamon Sugar

Combine cinnamon powder and sugar to make cinnamon sugar dusting.

Roll out dough

Roll out the croissant dough and cut into 8 triangles. Add fillings of milk and dark chocolate chip at the wider end.

Make Crescents

Roll the dough from wider end to the tip to seal the filling within. Curve a little to make crescent moon shape.

Bake and Serve

Brush with melted butter glaze and cinnamon sugar sprinkle. Bake for 12 minutes until golden brown and flaky. Garnish with melted chocolate and serve.