Prep the air fryer. Preheat to 350°F (175°C) for 3–5 minutes. This helps the pastry puff right away and cook evenly.

Prepare your workspace. Lightly flour a clean surface. Unfold the thawed puff pastry sheet, and roll it out gently to smooth the seams and add about 1 inch in both directions.

Cut into triangles. Slice the pastry into 4 rectangles, then cut each rectangle diagonally to make 8 triangles. Keep the triangles chilled if your kitchen is warm.

Add the chocolate. Place 3–4 chocolate squares (or 1–2 tablespoons chips) along the wide base of each triangle. If you like, add a tiny pinch of sea salt on the chocolate to balance the sweetness.

Roll the croissants. Starting at the wide end, roll each triangle toward the tip, tucking the edges slightly as you go. Curve the ends inward to create a crescent shape. Place seam-side down.

Brush with egg wash. Lightly brush the tops and sides with beaten egg. For extra sparkle and crunch, sprinkle a little coarse sugar on top.

Prepare the basket. Lightly mist the air fryer basket with oil or use a perforated parchment liner. Leave some space between each croissant so air can circulate.

Air fry. Cook at 350°F (175°C) for 7–10 minutes, until puffed and deep golden. Smaller croissants cook faster; check at 7 minutes. If your air fryer runs hot, reduce to 330–340°F and extend the time by a minute or two.

Cool briefly. Let them rest on a rack for 5 minutes. The chocolate is very hot right out of the air fryer and needs a moment to set.

Finish and serve. Dust with powdered sugar or drizzle with melted chocolate. Serve warm for the best texture.