These homemade cream cheese stuffed croissants are sure to impress with their flaky layers and creamy filling. We enjoyed them for breakfast and brunch. They were truly yum!
Ingredients:
For the croissant dough:
3 cups all-purpose flour
4 tablespoons granulated sugar
1 teaspoon salt
2 and 1/4 teaspoons (I packet) active dry yeast
3/4 cup warm milk
1/2 cup (1 stick) unsalted butter, melted
1 egg
For the cream cheese filling:
8 oz cream cheese, softened
1/4 cup granulated sugar
For finishing:
1 egg, beaten (for egg wash)
1/2 cup (1 stick) unsalted butter softened for in between layer
Powdered sugar for dusting
Instructions:
In a bowl, dissolve the active dry yeast and sugar in warm milk . Let it sit for about 5 minutes until frothy.
In a large mixing bowl, combine the flour, salt. Add melted butter, egg and warm milk yeast mixture to the flour mixture.
Mix until a dough forms.
Turn the dough out onto a floured surface and knead it for about 5-7 minutes until it becomes smooth. Shape the dough into a ball.
Place the dough in a lightly greased bowl, cover it with plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
While the dough is rising, prepare the cream cheese filling. In a mixing bowl, beat together the softened cream cheese, granulated sugar until smooth. Set aside.
Once the dough has doubled in size, punch it down to release the air.
Divide the dough in 4 parts and roll each one out on a floured surface and spread the soften butter and in same manner stack four of them.
Again roll it out into a large rectangle, about 1/4 inch thick.
Cut the dough into triangles. Place a dollop of the cream cheese filling at the wide end of each triangle.
Roll up each triangle, starting from the wide end and rolling towards the point, enclosing the cream cheese filling. Place the rolled croissants on a baking sheet lined with parchment paper.
Preheat your oven to 375°F (190°C).
Brush the tops of the croissants with beaten egg for a golden color.
Bake the croissants in the preheated oven for 25 minutes, or until they are golden brown and puffed up.
Once baked, remove the croissants from the oven and let them cool slightly on a wire rack.
Dust the warm croissants with powdered sugar before serving.
Serve the cream cheese stuffed croissants warm !