Candy Bar Croissants Recipes

Steps:

• On a lightly floured cutting board, roll out 1 piece of puff pastry into a rectangle about 1/16-inch thick. Brush generously with the melted butter, then place in the refrigerator for 10 minutes to set the butter. Repeat with the remaining sheet of puff pastry.
• Lightly brush the top of the puff pastry with ice water. Arrange the candy bars in a line on the bottom edge, leaving a small space between each. Using a pizza wheel, cut the pastry into strips between the candy bars. Roll the candy bars up tightly, pressing the edges to seal. Place in the freezer to rest while oven heats up.
• Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment and arrange the croissants at least 4 inches apart, seam-side down. Brush well with melted butter, then bake for 15 minutes. Brush again with butter, rotate the pans, and bake until golden brown, about 10 minutes more. Allow to cool for at least 20 minutes before serving.

Steps:

• 1. Unroll crescent roll dough; separate into triangles.
• 2. Brush with butter.
• 3. Arrange candy bar pieces evenly over triangles; roll up from the wide end
• 4. Place pointed side down on a greased baking sheet; curve ends slightly
• 5. Brush with egg and sprinkle with almonds
• 6. Bake at 375 degrees for 11 -13 minutes or until golden brown
• 7. Cool on wire rack

Steps:

• In a large bowl, mix the flour, water, milk, sugar, salt, yeast, and butter.
• Once the dough starts to clump, turn it out onto a clean counter.
• Lightly knead the dough and form it into a ball, making sure not to over-knead it.
• Cover the dough with plastic wrap and refrigerate for one hour.
• Slice the cold butter in thirds and place it onto a sheet of parchment paper..
• Place another piece of parchment on top of the butter, and beat it with a rolling pin.
• Keeping the parchment paper on the butter, use a rolling pin to roll the butter into a 7-inch (18 cm) square, ½-inch (1 cm) thick. If necessary, use a knife to trim the edges and place the trimmings back on top of the butter and continue to roll into a square.
• Transfer the butter layer to the refrigerator.
• To roll out the dough, lightly flour the counter. Place the dough on the counter, and push the rolling pin once vertically into the dough and once horizontally to form four quadrants.
• Roll out each corner and form a 10-inch (25 cm) square.
• Place the butter layer on top of the dough and fold the sides of the dough over the butter, enclosing it completely.
• Roll the dough with a rolling pin to seal the seams, making sure to lengthen the dough, rather than widening it.
• Transfer the dough to a baking sheet and cover with plastic wrap. Refrigerate for 1 hour.
• Roll out the dough on a floured surface until it's 8x24 inches (20x61 cm).
• Fold the top half down to the middle, and brush off any excess flour.
• Fold the bottom half over the top and turn the dough clockwise to the left. This completes the first turn.
• Cover and refrigerate for one hour.
• Roll out the dough again two more times, completing three turns in total and refrigerating for 1 hour in between each turn. If at anytime the dough or butter begins to soften, stop and transfer back to the fridge.
• After the final turn, cover the dough with plastic wrap and refrigerate overnight.
• To form the croissants, cut the dough in half. Place one half in the refrigerator.
• Flour the surface and roll out the dough into a long narrow strip, about 8x40 inches (20x101 cm).
• With a knife, trim the edges of the dough.
• Cut the dough into 4 rectangles.
• Place the chocolate on the edge of the dough and roll tightly enclosing it in the dough.
• Place the croissants on a baking sheet, seam side down.
• Repeat with the other half of the dough.
• Brush the croissants with the beaten egg. Save the rest of the egg wash in the fridge for later.
• Place the croissants in a warm place to rise for 1-2 hours.
• Preheat oven to 400°F (200°C).
• Once the croissants have proofed, brush them with one more layer of egg wash.
• Bake for 15 minutes or until golden brown and cooked through. Serve warm.
• Enjoy!

Steps:

• For the rolls: Preheat the oven to 350 degrees F.
• On a lightly floured flat surface, roll out the dough and separate it into 4 rectangular parts, leaving 2 triangles attached for each of the 4 sections. Each section should appear to be a rectangle with a perforated dividing line through its center diagonally. Carefully pinch together the 2 triangles along this line to close the gaps and seal it to make it 1 piece. Cut each piece in half to make 2 squares. Repeat for each and place on a nonstick baking sheet with sides. There should be 8 squares to fill.
• Combine the candy bars and bacon in a medium bowl. Add 1 heaping tablespoon of the candy mixture in a row along the length of the prepared dough in the center, leaving enough room to pull the uncovered dough on the edges up and over the pile of filling.
• For the topping: In a small bowl, mix the sour cream and just enough water to make it loose like glue, yes glue. Brush this over the top of each roll and sprinkle with sugar and a pinch of flake salt.
• Bake until golden on top, 16 to 20 minutes. Allow to cool slightly.

Steps:

• Make the dough: In a small bowl combine the water and yeast and let proof for 5 minutes. In a food processor combine the flour, sugar and salt and process to combine -- about 30 seconds. Add the butter and process until mixture resembles fine meal. With the motor running add the yeast mixture and the milk, in a stream, and continue to process until a dough is formed. Transfer dough to a lightly floured surface and gently knead for 1 minute. Wrap in plastic and chill for at least 30 minutes, or overnight.
• On a lightly floured surface pat the rested dough into a 10 by 4-inch rectangle. Roll the dough into a 14 by 9-inch rectangle.
• In a bowl with an electric mixer beat the butter with remaining 2 tablespoons flour until it is pliable but still cold and firm. Between sheets of parchment or waxed paper roll the butter into a rectangle large enough to cover two-thirds of the dough with a one-inch border all around.
• Using parchment paper, invert butter onto the bottom two-thirds of the dough, leaving a 1-inch border all around. Fold the top-third of the dough down over the top half of the butter. Fold the bottom third up over the top (like a letter) and pinch edges to seal.
• Turn dough over, seam side down, give it one quarter turn and roll lengthwise into a 20 by 10-inch rectangle. Turn the dough over, seam side up, and fold like a letter. This is one turn. Chill dough, wrapped in plastic, for 30 minutes, or until firm.
• Arrange dough on lightly floured surface, with folded edge to your left, and roll lengthwise into a 20 by 10-inch rectangle. Fold and chill as before. Repeat process two more times, giving the dough four turns in all. After the fourth turn chill dough for at least 3 hours, or overnight.
• Line two baking sheets with parchment paper.
• Form the croissants: On a lightly floured surface roll the dough into a 25 by 14 by 1/4-inch rectangle. Halve the dough lengthwise into two 7-inch strips. Using a pastry wheel or a long chef's knife, cut the strips into triangles, each with a base of 4 to 5 inches. Beginning with the base of each triangle, fold 1/4-inch of the dough over onto itself and begin rolling the triangle up to the point. Gently stretch the dough by pulling on the tip as you roll it. Repeat with the remaining triangles. If dough becomes soft, chill. Transfer the croissants to the baking sheets as they are formed spacing them 2 inches apart.
• Make the glaze: in a bowl whisk together the egg and milk. Brush the croissants with the glaze and let rise, uncovered, in a cool place (about 65 to 75 degrees) for 1 1/2 to 2 hours.
• Let croissants rise in a warmer place (about 75 to 80 degrees) for 1 1/2 hours more, or until almost doubled in size. Brush once more with the glaze and place on the center rack of a preheated 400 degree oven for 15 to 17 minutes, or until golden brown. Transfer to racks to cool.

Steps:

• Unroll crescents and separate into triangles.
• Brush with butter.
• Arrange candy pieces evenly over the triangles.
• Roll up from wide end. Place point side down on a greased baking sheet. Curve the ends slightly.
• Brush with egg and sprinkle with almonds.
• Bake at 375° for 11-13 minutes until golden brown.
• Cool on wire racks.
• Enjoy and smile LOL.