SWEET CHEESE CROISSANT RECIPES

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CHOCOLATE CREAM CHEESE CROISSANT BAKE RECIPE BY TASTY



Chocolate Cream Cheese Croissant Bake Recipe by Tasty image

Here's what you need: mini croissant, semi-sweet chocolate chips, cream cheese, sugar, eggs, vanilla, milk

Provided by Tasty

Yield 10 servings

Number Of Ingredients 7

10 oz mini croissant, 2 tubes, chopped
2 cups semi-sweet chocolate chips
8 oz cream cheese, 2 packages, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
½ cup milk

Steps:

  • Preheat the oven to 350ºF (175ºC).
  • Open 2 prepackaged mini croissant rolls and chop them into 2 cm (1 inch) balls.
  • Spray a medium-large baking pan with cooking spray and place the balls in the pan.
  • Sprinkle the chocolate chips evenly over the dough.
  • In a large bowl, whisk cream cheese until smooth and creamy, then add the sugar, eggs, and vanilla and whisk together until smooth.
  • Slowly the add milk to loosen the mixture without curdling the cream cheese.
  • Pour the cream cheese mixture evenly over the dough, then let sit for 20 minutes (optional).
  • Bake for 45-50 minutes, or until the middle is cooked through.
  • Let cool for 10 minutes before serving
  • Garnish with a nice scoop of vanilla ice cream.
  • Enjoy!

Nutrition Facts : Calories 446 calories, CarbohydrateContent 46 grams, FatContent 28 grams, FiberContent 2 grams, ProteinContent 7 grams, SugarContent 31 grams

BUTTERY CROISSANTS RECIPE: HOW TO MAKE IT - TASTE OF HOME



Buttery Croissants Recipe: How to Make It - Taste of Home image

A traditional dinner roll like this is always welcome at holiday dinners. This croissant recipe makes a big batch, so it's great when you're entertaining.

Provided by Taste of Home

Total Time 01 hours 15 minutes

Prep Time 60 minutes

Cook Time 15 minutes

Yield about 3 dozen.

Number Of Ingredients 10

1-1/2 cups butter, softened
1/3 cup all-purpose flour
DOUGH:
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
1/4 cup sugar
1 large egg
1 teaspoon salt
3-1/2 to 3-3/4 cups all-purpose flour

Steps:

  • In a small bowl, beat butter and flour until combined; spread into a 12x6-in. rectangle on a piece of waxed paper. Cover with another piece of waxed paper; refrigerate for at least 1 hour., In a large bowl, dissolve yeast in warm water. Add the milk, sugar, egg, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. , Roll dough into a 14-in. square. Remove top sheet of waxed paper from butter; invert onto half of dough. Remove waxed paper. Fold dough over butter; seal edges. , Roll into a 20x12-in. rectangle. Fold into thirds. Repeat rolling and folding twice. (If butter softens, chill after folding.) Wrap in plastic; refrigerate overnight., Unwrap dough. On a lightly floured surface, roll into a 25x20-in. rectangle. Cut into 5-in. squares. Cut each square diagonally in half, forming two triangles. , Roll up triangles from the wide end; place 2 in. apart with point down on ungreased baking sheets. Curve ends down to form crescent shape. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 12-14 minutes or until golden brown. Remove to wire racks. Serve warm.

Nutrition Facts : Calories 115 calories, FatContent 7g fat (4g saturated fat), CholesterolContent 25mg cholesterol, SodiumContent 133mg sodium, CarbohydrateContent 11g carbohydrate (2g sugars, FiberContent 0 fiber), ProteinContent 2g protein.

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