Raspberry Cream Cheese Croissants
These Raspberry Cream Cheese Croissants are warm, flaky pastries filled with a luscious cream cheese mixture and fresh raspberries, perfect for breakfast or a snack.
Ingredients
- 1 package croissant dough (approx. 14 oz)
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 cup fresh raspberries
- 1 tsp vanilla extract
- 1 beaten egg (for egg wash)
- Flour (for dusting)
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine softened cream cheese, powdered sugar, vanilla extract, and fresh raspberries. Gently mix until well combined.
- On a lightly floured surface, roll out croissant dough. Cut the dough into triangles about 5 inches wide.
- Place a spoonful of raspberry cream cheese filling at the wide end of each triangle. Roll the triangles from the wide end to the point and seal the edges.
- Brush the tops of the croissants with beaten egg.
- Bake for 15-18 minutes until golden brown. Let cool slightly before serving.
Notes
Ensure your ingredients are at room temperature for the best mixing experience. You can store the croissants in an airtight container in the refrigerator for up to 3 days.