CROISSANT STRAWBERRY RECIPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 9 cups of a muffin tin; place tin on a baking sheet.
• Divide croissant cubes evenly among greased muffin cups. Press strawberries into and on top of the cubes.
• Beat cream cheese, white sugar, milk, egg, and vanilla extract together in a large bowl until smooth. Pour over each muffin cup slowly until croissant cubes and strawberries are fully soaked.
• Bake in the preheated oven until set and evenly browned, 30 to 40 minutes. Cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely, about 30 minutes. Dust with confectioners' sugar before serving.

Steps:

• Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.
• In small bowl, beat cream cheese, granulated sugar and lemon peel with electric mixer on high speed 1 to 2 minutes or until smooth and creamy.
• Separate dough into 8 triangles. Spread about 1 tablespoon of the cream cheese mixture evenly onto each triangle. Spoon 1 tablespoon strawberries onto cream cheese at wide end of each triangle. Roll up, starting at widest end to pointed end. Place each roll-up pointed end down on cookie sheet. Brush with melted butter.
• Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool 5 minutes.
• Meanwhile, in small bowl, mix powdered sugar and 2 teaspoons of the lemon juice until smooth. Add lemon juice 1/2 teaspoon at a time until desired drizzling consistency, if needed. Drizzle over roll-ups. Serve warm.