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Air Fryer Chocolate Croissants

Air Fryer Chocolate Croissants are my go-to breakfast treat for making any morning feel like a real occasion, and they come together quicker than you'd expect without turning on the oven. Flaky puff pastry wraps around rich semi-sweet chocolate, and the air fryer bakes them into perfectly golden, puffed little pastries with melted chocolate centers. A generous dusting of powdered sugar makes them look just like something from a fancy bakery window. I love making these for weekend breakfasts, holiday mornings, and brunch spreads. Store leftovers in an airtight container for up to 2 days and pop them in the air fryer to crisp up before serving.
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Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Course: Bread, Breakfast, Brunch, Dessert, Snack
Cuisine: French
Keyword: Air Fryer Chocolate Croissant, Air Fryer Chocolate Croissants
Servings: 6
Calories: 329kcal

Ingredients

  • 1 sheet puff pastry thawed
  • 3 ounces semi-sweet or dark chocolate bar broken into small pieces
  • 1 egg
  • 1 tablespoon milk
  • 1 tablespoon brown sugar
  • Powdered sugar for dusting
US Customary - Metric

Instructions

  • On a lightly floured surface, roll out the puff pastry to smooth any folds. Cut into 16 equal triangles using a sharp knife or pizza cutter.
    1 sheet puff pastry
  • Place a piece of chocolate near one end of each triangle. Fold the dough over the chocolate and press the edges to seal.
    3 ounces semi-sweet or dark chocolate bar
  • Roll each one from the chocolate side, like a mini burrito. Place seam-side down on a parchment-lined tray or plate.
  • In a small bowl, whisk together the egg and milk. Brush each croissant with the egg wash, then sprinkle with brown sugar.
    1 egg, 1 tablespoon milk, 1 tablespoon brown sugar
  • Preheat the air fryer to 400ºF (200°C).
  • Place the croissants in a single layer in the air fryer basket, leaving space between each one. Air fry for 7–8 minutes, or until golden brown, puffed, and crisp.
  • Let them cool slightly before dusting with powdered sugar. Serve warm.
    Powdered sugar

Notes

Here are a few things I've learned from making these that'll help yours come out perfectly every time.
Thaw the pastry fully: Cold or partially frozen puff pastry will crack when you try to roll and cut it, so make sure it's fully thawed before you start.
Keep the chocolate pieces small: Breaking the chocolate bar into small, even pieces helps each croissant roll up neatly and seal properly without bulging open.
Seal the edges firmly: After folding the dough over the chocolate, press the edges down well and place each one seam-side down so they stay closed during air frying.
Leave space in the basket: Crowding the air fryer basket prevents hot air from circulating, leading to uneven browning and less crispiness. Work in batches if needed.
Dust with powdered sugar just before serving: If you dust too early, the powdered sugar absorbs into the warm pastry and disappears, so wait until right before you plate them for that pretty, patisserie-style finish.
Store properly: Let the air-fried croissants cool completely, then store them in a bread container at room temp for up to 2 days, in the fridge for up to 7 days, or in the freezer for up to 3 months. Once thawed, reheat in the air fryer, oven, or toaster oven.

Nutrition

Calories: 329kcal | Carbohydrates: 27g | Protein: 5g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 28mg | Sodium: 116mg | Potassium: 143mg | Fiber: 2g | Sugar: 6g | Vitamin A: 50IU | Calcium: 23mg | Iron: 3mg
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