|1 package (2 sheets) puff pastry, thawed||1/4 cup butterscotch chips|
|1/4 cup semisweet chocolate chips||1 pint vanilla bean ice cream|
Preheat the oven to 400 and line two baking sheets with parchment paper or Silpat liners.
Unfold both sheets of puff pastry on a clean, floured surface, and slice each into quarters (4 1/2-inch squares) with a sharp knife or pizza cutter.
Place a small handful (about 8-10 chips) of semisweet and butterscotch chips in the middle of each square.
Fold one corner of the square into the center over the chips, then roll the pastry up into a tube. Bend into a croissant shape and place on the baking sheet. Repeat with the remaining 7 pastry squares.
Bake for about 15 minutes until the croissants are golden brown.
Serve warm with a scoop of vanilla bean ice cream on the side.
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