Description
Delight in these flaky Berries and Cream Croissants, featuring buttery puff pastry filled with luscious homemade berry jam and a rich, creamy filling. Perfect for a special breakfast or indulgent dessert, this recipe blends tangy wild blueberries with smooth cream cheese and whipped cream, all encased in golden, oven-baked croissants dusted with powdered sugar.
Ingredients
Scale
Puff Pastry
- 2 sheets pre-made puff pastry (frozen or refrigerated)
- 1 egg (whisked, for egg wash)
- 1 tbsp powdered sugar (for dusting)
- Coarse sugar (optional, for sprinkling)
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 using frozen puff pastry, thaw it following the package instructions. For refrigerated pastry, no thawing is necessary. Gently flatten each sheet with a rolling pin to smooth the layers.
- Cut and Shape: Cut each puff pastry sheet into 4 equal squares, approximately 5 inches each, giving a total of 8 squares. Brush each square with the whisked egg wash. Fold each square into a triangle by bringing one corner to the opposite side, then seal the edges firmly by pressing together.
- Prepare for Baking: Place the triangles on a baking sheet lined with parchment paper. Brush the tops with additional egg wash and optionally sprinkle with coarse sugar for extra crunch and sweetness.
- Bake: Bake in the preheated oven for 22-25 minutes or until the croissants turn a deep golden brown. If using frozen puff pastry, the baking time may slightly increase by a few minutes. Remove from oven and allow to cool completely before proceeding.
- Make the Berry Jam: In a small saucepan, combine the blueberries, granulated sugar, and lemon juice. Simmer the mixture over medium heat for 15-20 minutes, stirring occasionally until the fruit breaks down and the jam thickens. Remove from heat and let it cool.
- Prepare the Cream Filling: In a large mixing bowl, beat together the cold heavy cream, cream cheese, sour cream, powdered sugar, and vanilla extract until the mixture is smooth, creamy, and slightly fluffy. Refrigerate if preparing ahead; before assembly, bring to room temperature and stir gently.
- Assemble the Croissants: Once the pastries have completely cooled, slice each horizontally in half. Spread a generous layer of the homemade berry jam on the bottom halves, then pipe or spread the cream filling over the jam. Top with the remaining pastry halves and dust with powdered sugar.
Notes
- For a crispier crust, you can chill the shaped croissants briefly before baking.
- You can substitute wild blueberries with any berry of your choice, fresh or frozen.
- Adjust the powdered sugar in the cream filling to your preferred sweetness.
- Store assembled croissants in the refrigerator and consume within 2 days for optimal freshness.
- To save time, the jam and cream filling can be made a day ahead.
