Prep the pastry. Thaw puff pastry in the fridge until pliable but still cold. Lightly flour your work surface and roll out the sheet to smooth the creases and slightly thin it, about 1/8 inch thick.

Cut the dough. Slice the pastry into rectangles about 4x6 inches for standard croissants. For mini croissants, cut smaller rectangles or triangles. Keep pieces chilled if your kitchen is warm.

Add the chocolate. Place a strip of chocolate (or a few chocolate chips) along one short edge. Don’t overfill—too much chocolate can leak out.

Roll and seal. Roll the pastry over the chocolate, tucking gently as you go. Press the seam to seal and place seam-side down. Tuck the ends under slightly so the chocolate stays inside.

Egg wash. Beat 1 egg with 1 teaspoon of water. Brush lightly over the tops for shine and golden color. Sprinkle with a pinch of sugar or flaky salt if you like.

Preheat the air fryer. Set to 350°F (175°C) for 3 minutes. Lightly grease the basket or line it with parchment made for air fryers with perforations.

Air fry. Arrange croissants in a single layer with space between them. Cook 7–10 minutes, depending on size and your air fryer model, until puffed and deep golden.

Rest briefly. Let them sit 3–5 minutes. The chocolate is molten right out of the fryer and will set slightly as they cool.

Finish and serve. Dust with powdered sugar or add a tiny pinch of flaky sea salt. Serve warm for the best texture and flavor.