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Source: Better Homes and Gardens


Recipe Summary test

30 mins
1 hr
15 mins
1 hr 45 mins
16 croissants


Ingredient Checklist


Instructions Checklist
  • 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.

Blueberry Filling:

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.

Cheese Filling:

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

343 calories; fat 19g; cholesterol 87mg; saturated fat 11g; carbohydrates 39g; insoluble fiber 1g; protein 6g; vitamin a 874.6IU; vitamin c 1.2mg; sodium 231mg; calcium 30.3mg; iron 2.3mg.