Description
These flaky, buttery croissants are filled with a delicious homemade berry jam and a rich triple cream filling. Perfect for brunch or a special treat!
Ingredients
Scale
For the Croissants:
- 2 sheets pre-made puff pastry (frozen or refrigerated)
- 1 egg (whisked, for egg wash)
- 1 tbsp powdered sugar (for dusting)
For the Berry Jam:
- 2 cups frozen or fresh wild blueberries (or other berries)
- 1/4 cup granulated sugar
- Juice of 1/2 small lemon
For the 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 the oven to 425°F (218°C).
- If using frozen puff pastry, thaw according to package instructions. Gently flatten each sheet with a rolling pin. If using refrigerated puff pastry, skip thawing.
- Cut each sheet into 4 equal squares (around 5 inches each) to make 8 squares in total.
- Shape the Pastry:
- Brush each square with egg wash. Fold each square into a triangle by bringing one corner to the opposite side, sealing the edges by pressing them together.
- Brush the tops with additional egg wash, and sprinkle with coarse sugar if desired.
- Bake:
- Place the triangles on a baking sheet lined with parchment paper. Bake for 22-25 minutes, or until deep golden brown. (Frozen puff pastry may require a few extra minutes.)
- Allow pastries to cool completely before assembling.
- Make the Jam:
- In a small saucepan, combine blueberries, sugar, and lemon juice. Simmer over medium heat for 15-20 minutes, stirring occasionally, until the fruit breaks down and thickens. Remove from heat and let cool.
- Make the Cream Filling:
- In a large mixing bowl, beat the heavy cream, cream cheese, sour cream, powdered sugar, and vanilla extract until smooth and creamy. Refrigerate if making ahead; bring to room temperature and mix briefly before using.
- Assemble the Croissants:
- Once the pastries are cooled, slice each in half horizontally. Spread a layer of berry jam on the bottom half, then pipe or spread the cream filling over the jam. Place the top half back on and dust with powdered sugar.
Notes
- Adjust the sweetness of the cream filling to taste.
- You can use a variety of berries for the jam, including raspberries or strawberries.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: french
Nutrition
- Serving Size: 1 croissant
- Calories: 350
- Sugar: 15g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg