Description
Berries and Cream Filled Croissants offer a delightful combination of flavors that make any breakfast extraordinary.
Ingredients
Scale
- 2 sheets pre-made puff pastry
- 1 unit egg
- 2 cups frozen blueberries
- 1/2 cup fresh blackberries
- 1/2 cup fresh raspberries
- 1/2 cup granulated sugar
- 1/2 small lemon Juice
- 2 cups heavy whipping cream
- 8 ounces cream cheese
- 2 Tablespoons sour cream
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 425°F / 218°C. If using frozen puff pastry, thaw it according to the packaging instructions and gently roll it out.
- Cut each puff pastry sheet into 4 equal squares, yielding a total of 8 squares.
- Brush each square with an egg wash. Fold one corner into a triangle and seal the edges securely. Brush the tops with more egg wash.
- Bake for 22-25 minutes until golden brown. Let cool completely on a wire rack.
- Prepare the berry jam by simmering the blueberries, blackberries, raspberries, sugar, and lemon juice in a pot over medium heat for 15-20 minutes.
- Combine the heavy cream, powdered sugar, and vanilla in a large bowl. Beat until stiff peaks form.
- Mix cream cheese and sour cream in another bowl until fluffy. Gently fold the whipped cream into the cheese mixture.
- Assemble croissants by cutting them in half, spreading berry jam on both sides and filling with cream. Dust with powdered sugar before serving.
Notes
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 350
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 80 mg
Keywords: Berries Cream Filled Croissants