Description
Delight in these flaky, golden Berries and Cream Croissants featuring homemade berry jam and a luscious cream cheese filling. Perfect for brunch or a special treat, this recipe combines buttery puff pastry baked to perfection with fresh, sweet-tart berry jam and a smooth, creamy topping.
Ingredients
Scale
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 according to package instructions before proceeding. Flatten each sheet gently with a rolling pin to even out the thickness if needed.
- Cut and Shape Pastry: Cut each sheet into 4 equal squares, about 5 inches each, yielding 8 pieces total. Brush each square with whisked egg wash. Fold each square diagonally to form a triangle and press the edges together firmly to seal.
- Apply Egg Wash and Sugar: Brush the tops of the triangles with more egg wash. Optionally, sprinkle coarse sugar over the tops for extra crunch and sweetness.
- Bake the Pastries: Place the triangles on a parchment-lined baking sheet and bake for 22-25 minutes, or until they turn a deep golden brown. If using frozen puff pastry, you may need to add a few extra minutes to baking time. Remove and let cool completely.
- Make the Berry Jam: In a small saucepan over medium heat, combine blueberries, granulated sugar, and lemon juice. Cook for 15-20 minutes, stirring occasionally, until the berries break down and the mixture thickens. Remove from heat and cool.
- Prepare the Cream Filling: In a large mixing bowl, beat the cold heavy cream, cream cheese, sour cream, powdered sugar, and vanilla extract together until smooth and creamy. Refrigerate if preparing in advance, then bring to room temperature and gently rewhip before assembly.
- Assemble Croissants: Once the pastries are fully cooled, slice each croissant horizontally in half. Spread a generous layer of the cooled berry jam on the bottom half, then pipe or spoon the cream filling on top. Place the top pastry half over the cream and dust with powdered sugar for presentation.
Notes
- Use high-quality puff pastry for the best flaky texture.
- Adjust the powdered sugar for the cream filling according to your preferred sweetness.
- Frozen berries work well if fresh are unavailable, just be sure to thaw slightly before making the jam.
- Ensure pastries are fully cooled before assembling to prevent sogginess.
- This recipe can be made a day ahead; store assembled croissants refrigerated and bring to room temperature before serving.
