Welcome to the Free Recipe of the Month!
Each month I feature a free recipe for visitors and regular subscribers. Once the month has passed, the recipe is retired into the BB Recipe Archives. So bake while the oven's hot! These recipes are only here and free for four short weeks!
Strawberry Cheesecake Croissants
Oh too easy and too pleasing! Store-bought croissants filled with your own cheesecake filling and fresh strawberries. A short bake and hello compliments! The better the croissants the better this will be but even Costco Kirkland croissants are perfect in this quick pastry. You can also use mini croissants for smaller pastries, suitable for a brunch buffet. If you had some rhubarb compote, this would be just the occasion to add a few dollops for some extra springy treats.
6 croissants
1 8 ounce package cream cheese, softened
1 egg
1/4 cup sugar
1 teaspoon pure vanilla extract
Pinch salt
2 tablespoons whipping cream
2 tablespoons flour
2 tablespoons strawberry jam
1 ½ cups strawberries, large dice
Finishing Touches
Confectioners’ Sugar
Preheat oven to 350 F. Stack two baking sheets together and line the top one with parchment paper. Split each croissants in half, leaving a ‘hinge’ (i.e. don’t cut it right through) and butterfly them open and place on baking sheet.
In a medium bowl, blend the cream cheese, egg, sugar, vanilla, salt, cream, and flour to make a smooth filling. To fill croissants, a teaspoon of jam on the bottom half of each and then a few tablespoons on the bottom of each croissant half, leaving enough to add filling to the top of each croissant. Distribute an even amount of berries on each croissant bottom and fold over top. Put a few tablespoons on top of each croissant.
Bake 20-25 minutes or until the cream cheese topping on top sets up. Remove from oven and let cool well. Dust with confectioners’ sugar.
Makes 6
