Description
Flaky and buttery croissants filled with a luscious combination of homemade berry jam and creamy whipped topping. These Berries and Cream Croissants offer a delightful balance of sweet, tangy fruit and rich cream cheese filling, all wrapped in crisp puff pastry. Perfect for brunch or a special dessert treat.
Ingredients
Scale
Pastry
- 2 sheets pre-made puff pastry (frozen or refrigerated)
- 1 egg (whisked, for egg wash)
- 1 tbsp powdered sugar (for dusting)
Berry Jam
- 2 cups frozen or fresh wild blueberries (or other berries)
- 1/4 cup granulated sugar
- Juice of 1/2 small lemon
Cream Filling
- 2 cups heavy whipping cream (cold)
- 8 oz cream cheese
- 2 tbsp sour cream
- 1/4 cup powdered sugar (adjust to taste)
- 1 tsp vanilla extract
Instructions
- Prepare the Puff Pastry: Preheat your oven to 425°F (218°C). If you are using frozen puff pastry, thaw it according to the package instructions. For refrigerated pastry, proceed without thawing. Gently roll each sheet to flatten slightly for easier handling.
- Cut and Shape the Pastry: Cut each sheet into four equal squares, approximately 5 inches each, yielding 8 squares. Brush each square with the whisked egg wash. Fold each square diagonally into a triangle, pressing the edges firmly to seal and prevent leakage during baking. Brush the tops again with egg wash and optionally sprinkle coarse sugar for added crunch.
- Bake the Croissants: Place the pastry triangles on a parchment-lined baking sheet. Bake for 22-25 minutes until they are puffed up and deeply golden brown. Frozen pastry might require a few extra minutes. Remove from oven and let them cool completely to ensure the filling doesn’t melt.
- Make the Berry Jam: In a small saucepan, combine blueberries, granulated sugar, and lemon juice. Simmer on medium heat for 15-20 minutes, stirring occasionally until the berries break down and the mixture thickens into a jam consistency. Remove from heat and cool to room temperature.
- Prepare the Cream Filling: In a large bowl, beat cold heavy whipping cream, cream cheese, sour cream, powdered sugar, and vanilla extract together until smooth, thick, and creamy. Chill the mixture if preparing in advance, and briefly re-whip before assembling.
- Assemble the Croissants: Once cooled, slice each croissant horizontally in half. Spread a generous layer of berry jam onto the bottom half, then top with a layer of the cream filling, using a piping bag or a spoon. Place the top half of the croissant back on and dust with powdered sugar for an elegant finish.
Notes
- Ensure puff pastry is well chilled but not frozen solid before shaping to prevent tearing.
- You can substitute blueberries with raspberries, strawberries, or a mixed berry blend.
- The cream filling can be sweetened more or less according to preference.
- To make the process easier, berry jam and cream filling can be made a day ahead and refrigerated.
- Serve croissants shortly after assembling for best texture; store leftovers in the refrigerator.
