Living near a big farmers market makes summer my absolute favorite time for fresh produce. And when peach season hits, I just can’t resist!
These Peach Cream Croissants are the perfect way to celebrate those juicy, ripe peaches. They’re like a little taste of sunshine, combining flaky pastry with sweet fruit and a creamy filling. Ideal for a weekend brunch, a special dessert, or even a fancy afternoon snack.
What I love most is how the buttery croissants balance the sweetness of the peaches and the tangy cream cheese.
Recipe Overview: Peach Cream Croissant
This dessert is basically a dream come true for anyone who loves croissants and fresh fruit. Imagine a perfectly golden, flaky croissant, sliced open and filled with a luscious, slightly tangy cream cheese mixture, then topped with sweet, juicy peach slices.
It’s a delightful mix of textures and flavors. You get the crispy, buttery layers of the croissant, the smooth creaminess of the filling, and the burst of fresh peach flavor.
These are wonderful served warm, straight from the oven, but they’re also delicious at room temperature. I like to enjoy them with a cup of coffee or tea. They make a beautiful addition to any brunch spread, or a delightful light dessert after dinner. They could also be packed up for a pretty picnic treat!
Peach Cream Croissant Ingredients
Here’s what you’ll need to make these delicious treats:
- Croissants: 4 large, store-bought croissants. Day-old croissants work great for this!
- Cream Cheese: 4 ounces, softened. I recommend using full-fat cream cheese for the best flavor and texture. You can take it out of the fridge about 30 minutes before you start.
- Powdered Sugar: 1/2 cup. This adds sweetness to the cream cheese filling.
- Vanilla Extract: 1 teaspoon. This enhances the flavor of the filling.
- Milk/Heavy Cream: start with 2 Tablespoons to thin the cream cheese, you can add more if needed.
- Fresh Peaches: 2-3 medium peaches, ripe but still slightly firm. You’ll want to pit and slice them.
- Optional Topping: a sprinkle more of powdered sugar for dusting, or a drizzle of honey.
If you don’t have fresh peaches, canned peaches (well-drained) can work in a pinch. Just make sure to pat them dry with a paper towel to remove excess moisture. For the cream cheese, a lower-fat version will work, but the filling might be a bit less rich.
Step-by-Step Instructions for the best Peach Cream Croissant
Let’s get baking! Here’s how to make these Peach Cream Croissants:
- Preheat & Prep: First, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This will prevent the croissants from sticking.
- Make the Cream Cheese Filling: In a medium bowl, beat the softened cream cheese with an electric mixer until it’s smooth and fluffy.
Gradually add the powdered sugar and beat until combined.
Stir in the vanilla extract.
Now add milk 2 tablespoons at a time until it is smooth and creamy. - Prepare the Croissants: Carefully slice each croissant horizontally, almost all the way through, like you’re making a sandwich. Be gentle so you don’t tear the pastry.
- Fill the Croissants: Spread a generous layer of the cream cheese filling inside each croissant.
- Add the Peaches: Arrange the peach slices on top of the cream cheese filling. You can overlap them slightly.
- Bake: Place the filled croissants on the prepared baking sheet. Bake for 10-12 minutes, or until the croissants are golden brown and heated through. Keep a close eye on them, as oven temperatures can vary. You want the filling to be warm and the peaches slightly softened.
- Cool & Serve: Remove the croissants from the oven and let them cool slightly on the baking sheet for a few minutes before serving. If desired, dust with a little extra powdered sugar or drizzle with honey before serving.
Variations & Tips for your Peach Cream Croissants
- Fruit Swap: Try this recipe with other fruits! Sliced strawberries, raspberries, or even blueberries would be delicious.
- Make-Ahead: You can assemble the croissants (fill with cream cheese and fruit) a few hours ahead of time and store them, covered, in the refrigerator. Then, just bake them when you’re ready to serve.
- Storage: Leftover croissants are best stored in an airtight container at room temperature for up to 2 days.
- Reheating: To reheat, pop them back in a 350°F (175°C) oven for a few minutes, or until warmed through. You can also use a toaster oven.
- Serving Suggestion: A scoop of vanilla ice cream on the side would make this an extra-special dessert! A dollop of whipped cream would also be lovely.
Key Details
- Prep time: 15 minutes
- Cook time: 10-12 minutes
- Total time: 25-27 minutes
- Servings: 4
- Equipment you’ll need: Baking sheet, parchment paper, medium bowl, electric mixer, knife.
Peach Cream Croissant
Ingredients
- 4 large croissants
- 4 ounces cream cheese softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 Tablespoons milk/heavy cream
- 2-3 medium peaches
- powdered sugar or honey optional
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the powdered sugar and beat until combined. Stir in the vanilla extract. Add milk 2 tablespoons at a time until it is smooth and creamy.
- Carefully slice each croissant horizontally, almost all the way through.
- Spread a generous layer of the cream cheese filling inside each croissant.
- Arrange the peach slices on top of the cream cheese filling.
- Place the filled croissants on the prepared baking sheet. Bake for 10-12 minutes, or until golden brown and heated through.
- Remove from the oven and let them cool slightly before serving. Dust with extra powdered sugar or drizzle with honey if desired.