I’ve always had a soft spot for pastries that combine flaky layers with creamy, fruity fillings. This Peach Cream Croissant recipe is a perfect example of that delicious combination.
It’s something special to enjoy for breakfast, brunch, or even as a delightful dessert. The sweetness of peaches paired with the smooth cream cheese filling, all wrapped up in a buttery croissant.
And the best part? It’s not as hard to make as you might think.
Recipe Overview: Peach Cream Croissant
This dish is all about bringing together simple ingredients to create something truly wonderful. Imagine biting into a warm, golden-brown croissant, revealing a luscious, sweet peach and cream cheese filling.
These pastries are flaky on the outside, soft on the inside, and bursting with flavor.
They’re perfect for a weekend brunch, a special occasion, or just a treat to brighten your day.
You can serve them warm, straight from the oven, or at room temperature. A dusting of powdered sugar adds a nice finishing touch.
They also pair beautifully with a cup of coffee or tea.
Detailed Ingredients for Peach Cream Croissants
Here’s what you’ll need to make these little cuties:
- 1 package (17.3 ounces) frozen puff pastry, thawed. Make sure it’s completely thawed but still cold. This makes it easier to work with.
- 1 (8-ounce) package cream cheese, softened. Let it sit at room temperature for about 30 minutes to soften up nicely. This will ensure it blends smoothly with the other filling ingredients.
- 1/2 cup granulated sugar. This adds the perfect amount of sweetness to the cream cheese filling.
- 1 teaspoon vanilla extract. Vanilla enhances the flavors of the peach and cream cheese.
- 1 (15-ounce) can sliced peaches in syrup, drained. Make sure to drain them well so the filling doesn’t get too soggy. You can also use fresh peaches when they’re in season – about 2 cups, sliced.
- 1 large egg, beaten. This is for the egg wash, which gives the croissants a beautiful golden-brown color.
- Optional: Powdered sugar for dusting
- Optional: 1 Tsp Coarse sugar for sprinkling
If you don’t have puff pastry, you can use crescent roll dough, but the texture will be a bit different. For a dairy-free option, you could try a plant-based cream cheese alternative.
Step-by-Step Instructions for Making Peach Cream Croissants
- Prepare the oven and baking sheet: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This prevents the croissants from sticking and makes cleanup a breeze.
- Make the cream cheese filling: In a medium bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. I like to use an electric mixer for this, but you can also do it by hand with a whisk. Stir in the vanilla extract.
- Prepare the puff pastry: Gently unfold the thawed puff pastry sheets on a lightly floured surface. Cut each sheet into 4 rectangles or 6 small size.
- Assemble the croissants: Spread a thin layer of the cream cheese mixture onto each rectangle, leaving a small border around the edges.
- Add the peaches: Place a few peach slices on top of the cream cheese layer. Don’t overcrowd them, or the filling might spill out.
- Roll up the croissants: Starting at one of the short ends, carefully roll up each rectangle to form a croissant shape. Gently pinch the ends to seal.
- Apply egg wash: Place the assembled croissants onto the prepared baking sheet. Brush the tops of each croissant with the beaten egg. This will give them a lovely golden color and a slight crispness as they bake. Sprinkle with Coarse Sugar (optional)
- Bake: Bake for 18-20 minutes, or until the croissants are golden brown and puffed up. Keep an eye on them – oven temperatures can vary, so you might need to adjust the baking time slightly.
- Cool and Serve:
Remove from oven; sprinkle with confectioners’ sugar. Serve warm.
Variations & Tips for Perfect Peach Cream Croissants
- Fruit variations: Feel free to experiment with other fruits! Try using raspberries, blueberries, or even apples instead of peaches.
- Add some zest: For an extra layer of flavor, add a teaspoon of lemon or orange zest to the cream cheese filling.
- 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.
- Storage: Leftover croissants can be stored 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 preheated oven at 300°F (150°C) for about 5-7 minutes, or until heated through. You can also microwave them for a few seconds, but they might lose some of their flakiness.
- Serving suggestions: Serve these Peach Cream Croissants with a dollop of whipped cream or a scoop of vanilla ice cream for an extra-special treat.
Key Details
- Prep time: 20 minutes
- Cook time: 18-20 minutes
- Total time: 38-40 minutes
- Servings: 8-12 croissants (depending on the size cut)
- Equipment you’ll need: Baking sheet, parchment paper, medium bowl, electric mixer (optional), rolling pin (optional), pastry brush.
Peach Cream Croissant
Ingredients
- 1 package 17.3 ounces frozen puff pastry, thawed
- 1 8-ounce package cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 15-ounce can sliced peaches in syrup, drained
- 1 large egg beaten
- Powdered sugar for dusting optional
- 1 Tsp Coarse sugar for sprinkling optional
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium bowl, beat softened cream cheese and granulated sugar until smooth. Stir in vanilla extract.
- Unfold puff pastry sheets on a lightly floured surface. Cut each sheet into rectangles.
- Spread a thin layer of cream cheese mixture onto each rectangle, leaving a border.
- Place peach slices on top of the cream cheese layer.
- Roll up each rectangle to form a croissant shape and pinch ends to seal.
- Place croissants on the baking sheet. Brush tops with beaten egg. Sprinkle with coarse sugar (optional).
- Bake for 18-20 minutes, or until golden brown and puffed up.
- Remove from oven; sprinkle with powdered sugar. Serve warm.
