Description
Warm and flaky croissants filled with blueberries and a creamy cream cheese mixture, perfect for brunch or cozy mornings.
Ingredients
Scale
- 1 (8-count) package refrigerated croissant dough (raw, unbaked)
- 4 oz (113 g) cream cheese, room temperature
- 1 cup (140 g) fresh blueberries (or frozen, thawed and drained)
- 1/4 cup (50 g) granulated sugar
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- Zest of 1/2 lemon (optional)
- 1 large egg, lightly beaten (for egg wash)
- 1 tbsp coarse sugar for sprinkling (optional)
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a small bowl, beat the cream cheese until smooth. Stir in sugar, cornstarch, vanilla, and lemon zest until combined.
- Gently fold the blueberries into the cream cheese mixture.
- Unroll the croissant dough and separate it into 8 triangles. On each triangle, place about 1–2 tablespoons of the blueberry cream cheese mixture near the base.
- Roll each triangle from base to tip, tucking the filling slightly as you roll. Place seam-side down on the prepared sheet.
- Brush each croissant lightly with the beaten egg. Sprinkle a little coarse sugar on top if desired.
- Bake for 12–15 minutes, rotating the sheet halfway through, until the croissants are puffed and golden brown.
- Cool for 5 minutes on the sheet, then transfer to a rack. Serve warm.
Notes
Serve warm. Best enjoyed fresh; store in an airtight container for 1 day at room temperature or 2–3 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 320
- Sugar: 12g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg