Strawberry Cream Cheese Croissants Recipe 415 Food

STRAWBERRY CHEESECAKE CRESCENT ROLLS

Steps:

• Preheat oven to 350 degrees F
• In a small bowl, mix the softened cream cheese, powdered sugar and vanilla extract together until smooth.
• Dice strawberries into small pieces.
• Lay out crescent roll dough triangles on a baking sheet
• Spoon about one tablespoon of cream cheese mixture onto each triangle and spread evenly.
• Next, spoon about a teaspoon of jam onto each triangle and carefully spread on top of the cream cheese mixture.
• Then spoon about a tablespoon of diced strawberries onto the large end of the triangle.
• Starting at the large end, gently roll each triangle all the down to the tip.
• Make sure the small triangle tip is on the top of the roll.
• Bake for 15 minutes
• Remove from oven and let stand for 5 minutes.
• Sprinkle with additional powdered sugar
• Then transfer to a wire cooling rack.

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.

STRAWBERRY CREAM CHEESE CROISSANTS RECIPE - (4.1/5)

Steps:

• Preheat the oven to 375° and line a baking sheet with parchment paper. In a mixer fitted with a paddle attachment, mix cream cheese, sugar, lemon juice and vanilla. Cream until there are no lumps. Unroll each crescent roll. On the fattest part of the triangle place 1 tsp on cream cheese mixture and one tsp of jam. Roll into a croissant shape. Whisk together egg and water for egg wash and brush over each croissant. Bake for 8-10 minutes until croissants are golden brown and inside is no longer doughy. Dust with powdered sugar if desired. Enjoy!

STRAWBERRY CROISSANT FRENCH TOAST

Steps:

• Spread croissant bottoms with cream cheese. Top with fresh strawberries, then sandwich with croissant tops.
• In a deep dish, beat together eggs, milk, cinnamon, sugar, nutmeg and almond extract.
• Dip croissants in egg mixture and cook on a hot, buttered griddle or skillet until golden brown on both sides (be careful-croissants burn easily).
• Garnish with fresh strawberries to serve.
• NOTE: This recipe can easily be halved- just use 2 eggs instead of 3.

STRAWBERRY CREAM CHEESE BREAD

Steps:

• With electric mixer cream butter, sugar and cream cheese until fluffy. Add eggs one at a time. Mix in vanilla.
• In separate bowl, mix flour, baking powder, baking soda and salt. Blend flour mixture with butter mixture just until blended. Add half 'n half and only stir just to blend -- do not overstir!
• Drain strawberries and blot dry. Carefully just fold in strawberries and nuts. Dough mixture will be thick.
• Grease and flour a 9x5 inch loaf pan. Bake in a 350 degree oven for 50 to 60 minutes. Let bread mellow for one day and then serve.

STRAWBERRY AND CREAM CHEESE CREPES

Steps:

• Batter:.
• Beat the eggs, milk and water. Add flour and salt, beat just until smooth. Lightly oil a crepe pan or medium skillet. Heat the pan over medium heat. When pan is hot spoon 2 tablespoons batter into pan and rotate the pan to spread evenly. When edges of crepe are browned, turn crepe onto a plate.
• Filling:
• Place cream cheese, cottage cheese and sugar in mixer. Blend until smooth. Set aside.
• Sauce:.
• Coarsely chop the strawberries. Add lemon juice and sugar. Toss lightly. When ready to serve spoon 2 tablespoons filling into each crepe and roll up. Arrange crepes seam side down on plate. Serve immediately with fruit sauce. You may top with whipped cream if desired. Enjoy!
• Makes 12 servings, 1 crepe each.

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.