Cream Cheese Croissant Dessert Recipes

Steps:

• Unroll and spread 1 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350°F for 20 to 30 minutes.

Steps:

• Preheat the oven to 350ºF (175ºC).
• Open 2 prepackaged mini croissant rolls and chop them into 2 cm (1 inch) balls.
• Spray a medium-large baking pan with cooking spray and place the balls in the pan.
• Sprinkle the chocolate chips evenly over the dough.
• In a large bowl, whisk cream cheese until smooth and creamy, then add the sugar, eggs, and vanilla and whisk together until smooth.
• Slowly the add milk to loosen the mixture without curdling the cream cheese.
• Pour the cream cheese mixture evenly over the dough, then let sit for 20 minutes (optional).
• Bake for 45-50 minutes, or until the middle is cooked through.
• Let cool for 10 minutes before serving
• Garnish with a nice scoop of vanilla ice cream.
• Enjoy!

Steps:

• Roll out one can of crescent rolls in bottom of 9x13 pan.
• I sprayed pan with cooking spray.
• Cream together: 2 8oz. cream cheese.
• 1 cup sugar.
• 1 teaspoon vanilla.
• Spread this mixture over crescent rolls.
• Lay second tube of crescent rolls over mixture.
• Melt 1/2 cup butter, mix in 3/4 cup sugar,
• 1 teaspoon cinnamon, and pour over top.
• Bake at 350° for 30-35 minutes.

Steps:

• Preheat overn to 350 degrees.
• Lightly grease a 9X13 baking dish.
• Open and unroll one package of croissants (do not flatten) and lay at the bottom of the pan. (pinch together the perforated edges as needed.).
• In a bowl, mix cream cheese, sugar, vanilla and egg yolk until smooth.
• Spread mixture on top of croissant.
• Open the second package of croissants, unroll and lay on top of cream cheese mixture.
• Place in the oven and bake for 20-25 minutes (or until the top layer is very lightly browned).
• Immediately after baking, brush the top with egg white and sprinkly with remaining sugar.
• *I sometimes add a little cinnamon to the top as well.

Steps:

• Cream butter, cream cheese and sugar until soft.
• Sift in flour and mix until combined.
• Gather into a ball; divide dough in half.
• Flatten each half, wrap in greaseproof paper and refrigerate for at least 30 minutes.
• Meanwhile, make the filling.
• Mix together the chopped walnuts, brown sugar and cinnamon.
• Set aside.
• Preheat oven to 375 degrees.
• Grease 2 baking sheets.
• Working with half of the mixture at a time, roll out thinkly into a circle (about 11in diameter).
• Trim the edges with a knife using a dinner plate as a guide.
• Brush the sufacewith the egg white glaze and then sprinkle evenly with half the filling.
• Cut the circle into quarters and each quarter into 4 sections, giving a total of 16 triangles.
• Starting from the base of the triangles, roll up to form spirals.
• Place on the sheets and brush with the remaining glaze.
• Sprinkle tops with granulated sugar.
• Bake until golden, 15-20 minutes.
• Cool on a rack.