These Cranberry and Orange Croissants are something special, especially around the holidays or for a weekend brunch.
They combine the buttery flakiness of a croissant with a zesty, sweet-tart filling. The combination is just amazing!
It’s a relatively simple recipe that delivers impressive results, and I think you’re going to love it.
Cranberry and Orange Croissant Recipe Overview
This recipe takes store-bought croissants and transforms them into something truly delicious.
We’re filling them with a simple mixture of cream cheese, orange zest, dried cranberries, and a touch of sugar.
The flavors are bright and festive, making them perfect for a special breakfast, a brunch gathering, or even a light dessert. They are best served warm, so the filling is slightly gooey and the croissant is perfectly crisp.
You can easily enjoy them with a cup of coffee, tea, or even a glass of juice.
Detailed Ingredients for Cranberry and Orange Croissant
- 4 large croissants (day-old is perfectly fine!)
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon orange zest (from about 1 medium orange)
- 1/4 cup dried cranberries
- 1 tablespoon orange juice (freshly squeezed is best, but bottled works too)
- Optional: a sprinkle of powdered sugar for dusting on top
For the cream cheese, I recommend using the full-fat variety for the best flavor and texture.
If you only have sweetened dried cranberries, you might want to reduce the powdered sugar slightly.
You can also use clementine or tangerine zest instead of orange.
Step-by-Step Instructions: Making Your Croissants
- First, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This will prevent sticking and make cleanup easier.
- In a medium bowl, combine the softened cream cheese, powdered sugar, orange zest, and orange juice. Use an electric mixer or a whisk, and beat until everything is smooth and creamy. No lumps!
- Gently stir in the dried cranberries until they’re evenly distributed throughout the cream cheese mixture.
- Carefully slice each croissant horizontally, almost all the way through, but not completely separating the top and bottom halves. You want to create a pocket for the filling.
- Spread a generous amount of the cranberry-orange cream cheese mixture inside each croissant. Don’t be shy with the filling!
- Place the filled croissants on the prepared baking sheet.
- Bake for 10-12 minutes, or until the croissants are golden brown and the filling is heated through and slightly bubbly. Keep a close eye on them, as oven temperatures can vary.
- Once they are ready, let them be cooled a little bit.
- If desired, dust the tops of the warm croissants with a little powdered sugar before serving. This adds a touch of extra sweetness and makes them look even prettier.
Variations & Tips for the Best Cranberry Orange Croissants
- Add some crunch: Sprinkle a few chopped pecans or walnuts into the filling for added texture.
- Make it ahead: You can assemble the croissants a few hours in advance and store them, covered, in the refrigerator. Then, bake them just before serving.
- Storage: Leftover croissants can be stored in an airtight container at room temperature for up to 2 days, but they’re definitely best enjoyed fresh.
- Reheating: To reheat, warm them in a 300°F (150°C) oven for about 5-7 minutes, or until heated through.
- Serving suggestions: These croissants are wonderful on their own, but they also pair nicely with fresh fruit or a dollop of yogurt.
Key Details
- Prep time: 10 minutes
- Cook time: 12 minutes
- Total time: 22 minutes
- Servings: 4
- Equipment you’ll need: Baking sheet, parchment paper, medium bowl, mixing utensil or electric mixer.
Cranberry and Orange Croissant
Ingredients
- 4 large croissants
- 4 ounces cream cheese softened
- 1/4 cup powdered sugar
- 1 teaspoon orange zest
- 1/4 cup dried cranberries
- 1 tablespoon orange juice
- Optional: powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, combine the softened cream cheese, powdered sugar, orange zest, and orange juice. Beat until smooth and creamy.
- Gently stir in the dried cranberries.
- Slice each croissant horizontally, creating a pocket for the filling.
- Spread a generous amount of the cranberry-orange cream cheese mixture inside each croissant.
- Place filled croissants on the baking sheet.
- Bake for 10-12 minutes, or until golden brown and filling is heated through.
- Let them cool slightly.
- Dust with powdered sugar if desired before serving.