- Yields: 16 croissants
- Prep: 30 mins plus dough
- Rise: 1 hr
- Bake: 15 mins 375°F
- Prepare and chill Quick-Method Croissant Dough as directed. Prepared desired filling. Cut dough crosswise into 4 portions. Wrap and return 3 portions to refrigerator until ready to use.
- On a lightly floured surface roll 1 portion of dough into a 16x8-inch rectangle. Cut rectangle into 8x4-inch rectangles. Spoon filling onto center of each smaller rectangle. In a small mixing bowl beat egg and water using a fork. Brush edges of dough with egg mixture. Fold short sides of the rectangles over the filling to overlap in center, forming bundles. Pinch edges together to seal. Place 4 inches apart, seam sides down, on ungreased baking sheets. Repeat with remaining 3 portions.
- Cover and let rise until nearly double (about 1 hour). Brush again with egg mixture. Bake in a 375 degree F oven about 15 minutes or until golden. Remove from baking sheets. Cool on wire racks. Makes 16 croissants.
From the Test Kitchen
Using 1/2 cup blueberry preserves and 1 cup fresh or frozen blueberries, spoon 2 teaspoons of the preserves in the center of each rectangle. Add 3 to 4 blueberries.
In a bowl beat together one 8-ounce can almond paste*, 1/2 cup granulated sugar, and 1/2 cup packed brown sugar. Spoon 1 tablespoon in center of each rectangle.
Dilled Ham Filling:
In a mixing bowl combine one 8-ounce package cream cheese, softened; 1/3 cup finely chopped cooked ham; 2 tablespoons sliced green onion; and 1/2 teaspoon dried dillweed. Spoon 1 tablespoon in center of each rectangle.
For best results, use an almond paste made without syrup or liquid glucose.
Nutrition Facts (Filled Croissants)
- Per serving:
- 343 kcal cal.,
- 19 g fat
- (11 g sat. fat,
- 87 mg chol.,
- 231 mg sodium,
- 39 g carb.,
- 1 g fiber,
- 6 g pro.
- Percent Daily Values are based on a 2,000 calorie diet