Making croissants from scratch always seemed a little intimidating to me. But then I discovered this recipe, and it completely changed my mind! These Raspberry and Cream Cheese Croissants are surprisingly easy to make, especially with a few simple shortcuts.
They’re perfect for a weekend brunch, a special breakfast treat, or even a delightful dessert. The combination of flaky pastry, tangy cream cheese, and sweet raspberry is just irresistible.
Recipe Overview: Raspberry and Cream Cheese Croissant
This recipe takes the classic buttery croissant and fills it with a luscious mixture of cream cheese and raspberry preserves. Think of it like a simplified danish, but with all the elegance of a croissant.
The best part? We’re using pre-made puff pastry to make things super easy. This cuts down on prep time significantly without sacrificing that wonderful, flaky texture.
It is the perfect balance of sweet and tart. Serve them warm, maybe with a dusting of powdered sugar, for a truly special treat. They’re also fantastic with a cup of coffee or tea.
They’re equally delicious at room temperature, making them a great option for picnics or potlucks.
Detailed Ingredients for Raspberry and Cream Cheese Croissant
Here’s everything you’ll need to make these delicious pastries:
- Puff Pastry: 1 package (about 14-17 ounces), thawed. I usually find this in the freezer section of the grocery store near the pies and other frozen desserts. Make sure it’s thawed according to the package directions before you start.
- Cream Cheese: 4 ounces, softened. Full-fat cream cheese works best for the richest flavor, but you can use reduced-fat if you prefer. Make sure it’s nice and soft so it mixes easily.
- Raspberry Preserves: 1/2 cup. You can use your favorite brand. Seedless preserves will give you a smoother filling.
- Granulated Sugar: 2 tablespoons. This adds a touch of sweetness to the cream cheese filling.
- Vanilla Extract: 1/2 teaspoon. This enhances the flavor of the filling.
- Egg: 1 large, for egg wash. This helps the croissants turn golden brown and shiny.
- Water: 1 tablespoon, to mix with the egg.
- Optional Garnish: Powdered sugar, for dusting.
If you don’t have raspberry preserves, you could substitute with another fruit preserve, like strawberry or apricot. Just make sure it’s a flavor you enjoy with cream cheese!
Step-by-Step Instructions: Making Your Croissants
Let’s get baking! Here’s how to assemble and bake these little cuties:
- Prepare the Filling: In a medium bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Beat with a hand mixer or a whisk until smooth and creamy.
- Prepare the Puff Pastry: Gently unfold the thawed puff pastry sheet on a lightly floured surface. If your puff pastry comes in two sheets, you can work with one at a time.
- Cut into Triangles: Using a pizza cutter or a sharp knife, cut the puff pastry into large triangles. You should be able to get about 6-8 triangles from each sheet, depending on the size.
- Add the Filling: Spread a thin layer of the cream cheese mixture onto each triangle, leaving a small border around the edges. Then, add a spoonful of raspberry preserves on top of the cream cheese layer. Don’t overfill, or the filling will leak out during baking.
- Roll into Croissants: Starting at the wide end of each triangle, gently roll it up towards the point. Place the rolled croissants on a baking sheet lined with parchment paper.
- Egg Wash: In a small bowl, whisk together the egg and water. Brush the tops of the croissants with the egg wash. This will give them a beautiful golden-brown color.
- Bake: Bake in a preheated oven at 375°F (190°C) for 18-20 minutes, or until the croissants are golden brown and puffed up. Keep an eye on them, as oven temperatures can vary.
- Cool and Serve: Let the croissants cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Dust with powdered sugar, if desired, before serving.
Variations & Tips for the Perfect Croissant
- Different Fruit Fillings: Feel free to experiment with other fruit preserves. Strawberry, blueberry, or even a mixed berry jam would be delicious.
- Make-Ahead: You can assemble the croissants ahead of time and keep them refrigerated (unbaked) for up to 24 hours. Just add a few minutes to the baking time if they’re cold from the fridge.
- Storage: Store leftover croissants in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
- Reheating: To reheat, warm them in a 300°F (150°C) oven for 5-7 minutes, or until heated through. You can also microwave them for 15-20 seconds, but they may lose some of their crispness.
- For the best flavor and flakiness, serve them warm!
Key Details
- Prep time: 20 minutes
- Cook time: 18-20 minutes
- Total time: 38-40 minutes
- Servings: 12-16 croissants (depending on how you cut the pastry)
- Equipment you’ll need: Baking sheet, parchment paper, medium bowl, small bowl, whisk or hand mixer, pizza cutter or sharp knife, pastry brush (optional).
Raspberry and Cream Cheese Croissant
Ingredients
- 1 package about 14-17 ounces puff pastry, thawed
- 4 ounces cream cheese softened
- 1/2 cup raspberry preserves
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1 tablespoon water
- Powdered sugar for dusting (optional)
Instructions
- Prepare the Filling: In a medium bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Beat with a hand mixer or a whisk until smooth and creamy.
- Prepare the Puff Pastry: Gently unfold the thawed puff pastry sheet on a lightly floured surface.
- Cut into Triangles: Using a pizza cutter or a sharp knife, cut the puff pastry into large triangles.
- Add the Filling: Spread a thin layer of the cream cheese mixture onto each triangle, leaving a small border around the edges. Then, add a spoonful of raspberry preserves on top of the cream cheese layer.
- Roll into Croissants: Starting at the wide end of each triangle, gently roll it up towards the point. Place the rolled croissants on a baking sheet lined with parchment paper.
- Egg Wash: In a small bowl, whisk together the egg and water. Brush the tops of the croissants with the egg wash.
- Bake: Bake in a preheated oven at 375°F (190°C) for 18-20 minutes, or until the croissants are golden brown and puffed up.
- Cool and Serve: Let the croissants cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Dust with powdered sugar, if desired, before serving.