Vegan Chocolate Croissant Buffs

1.Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2.On a lightly floured surface, gently unfold the thawed vegan puff pastry sheet and roll it out slightly to smooth creases, maintaining a roughly 12x12 inch square.

3.Cut the pastry sheet into 8 equal rectangles (approximately 3x6 inches each).

4.Place about 2 tablespoons of dark chocolate chips near one short edge of each rectangle.

5.Starting at the edge with the chocolate chips, carefully roll each rectangle into a tight log, enclosing the chocolate inside to form the croissant shape.

6.Place the rolled croissants seam side down on the prepared baking sheet, spacing them about 2 inches apart.

7.In a small bowl, mix the melted vegan butter with the plant-based milk and a pinch of salt. Brush this mixture generously over the tops and sides of each croissant for a golden finish.

8.Optionally, sprinkle a little granulated sugar on top of each croissant for a subtle sweetness and slight crunch.

9.Bake in the preheated oven for 18-20 minutes, or until the croissants are puffed up and golden brown.

10.Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool slightly.

11.Serve warm or at room temperature, enjoying the flaky layers and melted chocolate inside.