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
Cut pastry squares, brush with egg wash. Sprinkle with almonds and sanding sugar.
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.
Blueberry Compote
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)
Filling
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.
www.thatsmyhome.com - Mary Ellen
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2013/06/19/blueberry-creme-croissants/