Honey Cream Cheese Croissants Food

CREAM CHEESE FILLED CROISSANTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a baking dish.
• Stir cream cheese, yogurt, and sugar together in a bowl until smooth. Fold strawberries into cheese mixture.
• Separate crescent roll dough into 8 triangles. Spoon cream cheese mixture into the middle of each triangle and roll dough around the filling, starting at the smallest end. Pinch to seal and place in the prepared baking dish.
• Bake in the preheated oven until puffed and golden-brown, 13 to 15 minutes.

HONEY CREAM CHEESE CROISSANTS

Steps:

• Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
• Use a whisk to combine the soft cream cheese and the honey.
• Unroll crescent dough and separate the 8 triangles.
• Spoon 1 TBSP of the cream cheese/ honey mixture onto each triangle. Gently spread the mixture out a bit.
• Starting at the wide end of the triangle, begin loosely rolling the dough up, ending at the point.
• You can leave the rolls as-is, or you can slightly turn the ends in, so they're more croissant shaped.
• Bake 12-14 minutes, until rolls are golden brown.
• Drizzle each roll with a little additional honey and sprinkle with sliced almonds, if desired.

HONEY CREAM FILLED CRESCENTS

Steps:

• Preheat oven to 375°F Mix cream cheese and 2 tablespoons of the honey. Stir in almonds.
• Unroll crescent roll dough; separate into 8 triangles. Spread 1 rounded tablespoons cream cheese mixture onto each triangle; roll up each loosely, starting at shortest side of triangle, rolling to opposite point.
• Place rolls on ungreased baking sheet; curve each into crescent shape. Sprinkle with cinnamon.
• Bale 12 to 14 minute or until golden brown. Serve rolls warm, drizzled with remaining honey.

CREAM CHEESE CROISSANT DESSERT

Steps:

• Preheat overn to 350 degrees.
• Lightly grease a 9X13 baking dish.
• Open and unroll one package of croissants (do not flatten) and lay at the bottom of the pan. (pinch together the perforated edges as needed.).
• In a bowl, mix cream cheese, sugar, vanilla and egg yolk until smooth.
• Spread mixture on top of croissant.
• Open the second package of croissants, unroll and lay on top of cream cheese mixture.
• Place in the oven and bake for 20-25 minutes (or until the top layer is very lightly browned).
• Immediately after baking, brush the top with egg white and sprinkly with remaining sugar.
• *I sometimes add a little cinnamon to the top as well.

AIR FRYER CHERRY CREAM CHEESE CROISSANTS

Steps:

• Lightly dust a work surface with flour. Unroll crescent dough and divide into triangles along the perforated lines.
• Spread each triangle with cream cheese.
• Drop 3 or 4 cherries on the wider portion of each crescent dough triangle. Carefully roll up each crescent, making sure the cherries stay tucked in. Fold down the ends of each roll slightly so it forms a crescent shape.
• Spray the basket of the air fryer with non stick cooking spray spray. Carefully set the croissants into the basket.
• Set air fryer to 400 degrees F (200 degrees C).
• Air fry croissants until puffed up and lightly browned, about 5 minutes. Check to make sure croissants are not sticking to each other and that they are not overly browned. Continue cooking for 2 to 3 minutes longer, making sure they do not get too done.
• Transfer croissants to a plate and sprinkle with cinnamon.

HONEY PECAN CREAM CHEESE

Steps:

• Mix all ingredients into softened cream cheese.

CREAM CHEESE "CROISSANTS"

Steps:

• Cream butter, cream cheese and sugar until soft.
• Sift in flour and mix until combined.
• Gather into a ball; divide dough in half.
• Flatten each half, wrap in greaseproof paper and refrigerate for at least 30 minutes.
• Meanwhile, make the filling.
• Mix together the chopped walnuts, brown sugar and cinnamon.
• Set aside.
• Preheat oven to 375 degrees.
• Grease 2 baking sheets.
• Working with half of the mixture at a time, roll out thinkly into a circle (about 11in diameter).
• Trim the edges with a knife using a dinner plate as a guide.
• Brush the sufacewith the egg white glaze and then sprinkle evenly with half the filling.
• Cut the circle into quarters and each quarter into 4 sections, giving a total of 16 triangles.
• Starting from the base of the triangles, roll up to form spirals.
• Place on the sheets and brush with the remaining glaze.
• Sprinkle tops with granulated sugar.
• Bake until golden, 15-20 minutes.
• Cool on a rack.