I don't have a photo yet (I think I can add one later, I guess) because they get eaten way too fast!
1/2 pkgcream cheese
1 can(s)apple or cherry pie filling
1/4 cpowdered cane sugar
1 Tbspsoftened butter
3 Tbspmelted butter
2 Tbspgranulated sugar
·cinnamon, nutmeg, allspice for apple pie filling doctoring
How to Make Cheesecake Croissants
- Preheat oven to the specified temperature on your personal can of croissants!
- Pop open the croissant cans and unroll. Do not separate the triangles, but do separate the rectangles. (You should have a total of 4 rectangles per can!
- Place these on a cookie sheet that has been sprayed with your favorite cooking spray. Pinch the seams of the triangles so that they don't separate. Set aside.
- Beat together cream cheese, 1 tablespoon of (softened)butter and powdered sugar (be sure it is cane sugar so that you don't get a twangy taste) until smooth. Note: Sometimes I like less sweet cream cheese frosting, so the powdered sugar levels can be changed to your liking! Set Aside.
- Open up your fruit pie filling (I usually go with apple for breakfast and cherry for dessert, but you can choose whatever flavor filling you want, whenever you want! Just as long as it is not too juicy)
If using apple, add nutmeg, cinnamon, allspice to your liking! Because there is never enough flavor in the cans... or be bold and make your own apple pie filling (but the can is easier!)
- Spoon 1/2 to 1 tablespoon of cream cheese mixture onto the croissant rectangles and spread to 1/4 inch of the edges. (more if you really, really, really like cream cheese!)
- Spoon 1/2 to 1 tablespoon of fruit pie filling in the center of the rectangle.
- Fold the rectangles hamburger style (oops, the teacher in me is coming out!) aka short end to short end. Pinch shut.
- Melt the remaining bit of butter in the microwave and brush it on... or get fancy and do an egg white wash instead! I just do butter, because... well... like Paula Dean, I like butter!
- Sprinkle tops with granulated sugar for that sugar-rush!
- Bake for 10-15 minutes... I tend to have to do more because I like my croissants pretty crispy on the outside. Really, it is best to just keep an eye on it, because my oven is not like your oven nor the ovens at the croissant kitchens!
- You can serve these babies hot or put them in the fridge for people to snack on as they please. I usually double the recipe so that we can have them for a couple breakfasts! --Enjoy!