Blueberry Creme Croissants

Flaky croissant dough sprinkled with almonds, filled with cream cheese and sweetened whipped cream and fresh blueberry compote.

blueberry creme croissant

Blueberry Creme Croissants

When I was making my cream cheese croissants last night I had some dough left over and some fresh blueberries in the refrigerator. I decided to turn a few squares of the pastry into a dessert. If you don’t have croissant dough you can substitute puff pastry, I would just sprinkle a little more sugar on top. When you take the puff pastry out of the box, roll it out just a little on a floured surface. You can do everything ahead of time, they assemble quickly. You want to assemble this dessert just before you serve it.

Croissant dough just before it went in the oven.

blueberry creme croissant

Blueberry Creme Croissants
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Flaky croissant dough sprinkled with almonds, filled with cream cheese and sweetened whipped cream and fresh blueberry compote.
Ingredients
  • Croissant dough or puff pastry cut into 3 inch squares
  • sanding sugar (can use regular)
  • almonds
  • egg wash
  • Filling
  • 8 oz. cream cheese
  • 1/3 cup heavy cream
  • 3 tablespoons sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • Blueberry Compote
  • 1 pint blueberries
  • 3 tablespoons sugar
  • 1 cup water
  • 1/2 teaspoon lemon zest (optional)
Instructions
  1. Cut pastry squares, brush with egg wash. Sprinkle with almonds and sanding sugar.
  2. If using croissant dough, let them raise. If using puff pastry you can bake right away. Bake at 375 degrees about 15 minutes, until browned and edges are crispy.
  3. Blueberry Compote
  4. Put all of the ingredients except zest in a small saucepan. Bring to a boil and reduce heat. Cook until mixture starts to thicken. Add the lemon zest. Set aside. (If it thickens too much add a little water)
  5. Filling
  6. Add the cream cheese and sugar to your mixer bowl. Beat with a whip attachment until the sugar starts to dissolve. Add the flavorings. Add the heavy cream and whip until light. Fill a pastry bag with the cream until ready to use.
  7. www.thatsmyhome.com - Mary Ellen
Blueberry Creme Croissants
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Flaky croissant dough sprinkled with almonds, filled with cream cheese and sweetened whipped cream and fresh blueberry compote.
Ingredients
  • Croissant dough or puff pastry cut into 3 inch squares
  • sanding sugar (can use regular)
  • almonds
  • egg wash
  • Filling
  • 8 oz. cream cheese
  • 1/3 cup heavy cream
  • 3 tablespoons sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • Blueberry Compote
  • 1 pint blueberries
  • 3 tablespoons sugar
  • 1 cup water
  • 1/2 teaspoon lemon zest (optional)
Instructions
  1. Cut pastry squares, brush with egg wash. Sprinkle with almonds and sanding sugar.
  2. If using croissant dough, let them raise. If using puff pastry you can bake right away. Bake at 375 degrees about 15 minutes, until browned and edges are crispy.
  3. Blueberry Compote
  4. Put all of the ingredients except zest in a small saucepan. Bring to a boil and reduce heat. Cook until mixture starts to thicken. Add the lemon zest. Set aside. (If it thickens too much add a little water)
  5. Filling
  6. Add the cream cheese and sugar to your mixer bowl. Beat with a whip attachment until the sugar starts to dissolve. Add the flavorings. Add the heavy cream and whip until light. Fill a pastry bag with the cream until ready to use.
  7. www.thatsmyhome.com - Mary Ellen

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