Chocolate Chip Croissants in 25 Minutes

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. On a lightly floured surface, roll out the 1 sheet (490g) of thawed puff pastry slightly to smooth any creases.
3. Using a pizza cutter, trim the edges to create a perfect rectangle, then cut the dough into 8 equal-sized triangles.
4. Place a small pinch of the 3/4 cup (125g) mini semi-sweet chocolate chips at the wider base of each triangle.
5. Carefully roll the pastry from the base toward the point, ensuring the roll is snug but not tight, then curve the ends slightly toward the center to create a crescent shape.
6. Whisk the 1 large (50g) egg and 1 tbsp (15ml) whole milk in a small bowl until smooth.
7. Gently brush the top of each pastry with the egg wash, avoiding the sides to ensure the layers rise.
8. Optional: Dust the tops of the brushed pastries with 1 tbsp (8g) granulated sugar.
9. Bake for 12–15 minutes or until the pastry is puffed and deep golden brown.