Flaky Raspberry Chocolate Croissant Rolls with Cream Cheese Filling
Buttery puff pastry filled with sweet cream cheese, fresh raspberries, and melted chocolate — baked until golden and flaky. A quick, show-stopping pastry perfect for breakfast, brunch, or dessert.
Ingredients
For the Rolls:
- 1 sheet puff pastry thawed
- 4 oz cream cheese softened
- 2 tbsp granulated sugar
- ½ tsp vanilla extract
- ½ cup fresh raspberries or frozen, thawed and drained
- ¼ cup mini chocolate chips or chopped dark chocolate
- 1 egg for egg wash
- Optional: mint leaves for garnish
For the Topping:
- 2 tbsp melted chocolate semi-sweet or dark
- 2 tbsp granola or streusel topping for crunch
Instructions
- Preheat Oven – Set oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare Filling – In a small bowl, beat together cream cheese, sugar, and vanilla until smooth.
- Assemble Rolls – Roll out puff pastry on a lightly floured surface. Cut into 6 equal rectangles. Spread a spoonful of the cream cheese mixture on one end of each rectangle. Add 2–3 raspberries and a few chocolate chips.
- Roll & Seal – Roll each piece tightly into a log, sealing the edges. Place seam-side down on the baking sheet.
- Egg Wash & Bake – Brush rolls with beaten egg. Bake for 18–22 minutes, or until puffed and golden brown.
- Drizzle & Top – Cool slightly, then drizzle with melted chocolate and sprinkle with granola or streusel. Garnish with mint leaves if desired.