Chocolate Crescent Wraps


For casual entertaining, cut puff pastry into triangles, fill with mini chocolate pieces and voilà—chocolate pastries in no time.

  • Thaw: 40 minutes
  • Prep: 15 minutes
  • Bake: 20 minutes
  • Serves: 16
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4 99



  • 1 egg

  • 1 tbsp. water

  • 1/2 of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • 2/3 cup semi-sweet mini chocolate chips


  1. Heat the oven to 350°F. Beat the egg and water in a small bowl with a fork or whisk.

  2. Unfold the pastry sheet on a lightly floured surface. Roll the pastry into a 16-inch square. Cut the pastry square into 8 (8 x 4-inch) rectangles. Cut the rectangles diagonally into 16 triangles. Arrange about 2 teaspoons chocolate chips down the center of each triangle. Starting at the wide end, roll each triangle up, bending the edges in to form a crescent. Place the pastries seam-side down on a baking sheet and brush with the egg mixture.

  3. Bake the pastries for 20 minutes or until they're golden brown.

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


Heat is the enemy of Puff Pastry—it handles best when cold. So avoid working with it on hot, humid days, in a stifling hot kitchen or next to your oven.

When serving Puff Pastry, cut with a serrated knife for the most even, attractive presentation.

Puff Pastry can puff up to 8 times its original thickness. That means even a sheet rolled to a thin ¼-inch thickness will rise 2 inches.

Use a marble pastry board to help keep Puff Pastry cold while rolling and cutting.


  • VIEW:
  • Top any dessert with shaved chocolate for a gorgeous presentation.

  • Pizzazzerie – These Chocolate Chip Cookie Dough Pastry Puffs from blogger Courtney at Pizzazzerie make for a sweet colorful treat for a springtime baby shower.

On Social Media, Use #Puffpastry

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Submitted by:
Gretchen B.
Date: 1/6/2006

5 star rating

"This was great to do with half peanut butter chips and half chocolate chips."

Submitted by:
Zoe R.
Date: 5/30/2006

5 star rating

"DELICIOUS!! The chocolate crescent wraps were delightful!"

Submitted by:
Kim W.
Date: 7/24/2006

5 star rating

"I substituted half-chocolate and half-white chocolate chips and they were awesome. I've already made them twice this weekend."

Submitted by:
Nathalie M.
Date: 10/24/2010

5 star rating

"I am not a dark or milk chocolate fan but my husband and daughter love it!! I did try one though and think it is pretty good. Not easy to get a 16-inch square but did my best and got 12 crescent out of 16, but still pretty easy to make."

Submitted by:
Nathalie M.
Date: 10/24/2010

5 star rating

"I am not a chocolate fan but my husband and daughter love it!! I did try one though and it was pretty good. I could get only 12 crescent wraps instead of 16, not easy to make a 16-inch square."

Submitted by:
Pamela P.
Date: 8/24/2011

5 star rating

"I used Nutella instead of the chocolate chips - AMAZING! Then I also sprinkled powdered sugar. So easy and delicious!"

Submitted by:
Adrienne D.
Date: 7/2/2011

5 star rating

"I added chopped walnuts and sprinkled with powdered sugar. Yum!"

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