Strawberry Cream Cheese Croissants Recipe 415

Steps:

• Preheat oven to 350˚F (175˚C).
• In a large bowl, combine softened cream cheese, sugar, and vanilla extract until well-incorporated.
• Gently fold half of the strawberries into the mixture.
• Open the crescent rolls and separate into individual triangles.
• Drop one tablespoon of the mixture onto the wide end of the triangle and roll, starting at the wide edge.
• Place on a baking sheet that has been lined with parchment paper. Bake for 13 minutes or until golden brown (times and temperatures may vary based on oven).
• To make a strawberry glaze, mash the rest of the strawberries and powdered sugar. Continue mashing until all of the sugar has dissolved.
• Drizzle glaze over crescent roll and sprinkle powdered sugar on top.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 9 cups of a muffin tin; place tin on a baking sheet.
• Divide croissant cubes evenly among greased muffin cups. Press strawberries into and on top of the cubes.
• Beat cream cheese, white sugar, milk, egg, and vanilla extract together in a large bowl until smooth. Pour over each muffin cup slowly until croissant cubes and strawberries are fully soaked.
• Bake in the preheated oven until set and evenly browned, 30 to 40 minutes. Cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely, about 30 minutes. Dust with confectioners' sugar before serving.

Steps:

• 1. Pre-heat oven for 350 degrees.
• 2. Slice the strawberries into small pieces. Mix the strawberries with any juice from the strawberries into the cream cheese into a small mixing bowl.
• 3. Roll out the croissants and separate. Then in the middle of the croissants spoon in the strawberry mixture into each one.
• 4. Roll up the pastry carefully to keep your filling from spilling out. Place on cookie sheet and bake until golden brown.
• 5. After taking the pastries out of the oven coat them in the powdered sugar. Once pastries have cooled add a dollop of whip cream.

Steps:

• preheat oven to 375.
• line a baking sheet with parchment paper. in a mixer fitted with a paddle attachment, mix cream cheese, sugar, lemon juice and vanilla. cream until there are no lumps.
• unroll each crescent roll. on the fattest part of triangle place 1 teaspoon cream cheese mixture and on tablespoon of jam.
• roll into a croissant shape. whisk together egg and water for egg wash and brush over each croissant. bake for 8-10 minutes until croissants are golden brown and inside is no longer doughy. dust with powdered sugar, if desired.