Peach Cream Croissant
Flaky and buttery croissants filled with a luscious, sweet peach and cream cheese filling, perfect for breakfast, brunch, or dessert.
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.