Filled Breakfast Croissants

Howdy y’all!

So to continue with the treats from last weekend, I decided to bring you a breakfast sweet! Now, we are all working women, so when the weekend hits, NOTHING is better than sleeping in and relaxing. So instead of getting up early to make a big breakfast for my girlfriends, I decided to sleep in a little, and make a smaller, but OH SO TASTY breakfast– croissants! But instead of just plain croissants, I decided to mix it up, and fill them with some of my favorite things– chocolate, nutella, and raspberry cream cheese! And boy, were they yummy! Now I didn’t make the pastry dough from scratch this time because I didn’t have a lot of time (a girls gotta sleep) but I will post my recipe for home made pastry dough soon! So let’s get started…

You’ll need… (Sorry, I forgot to take a picture this time!)

1. 2 packages Pillsbury Croissants (i got the larger, flakier crust kind, and they worked wonderfully!)
2. 1 cup semi-sweet mini chocolate chips
3. 1 cup Nutella
4. 3/4 pint raspberries
5. 4 oz (1/2 package) Cream Cheese
6. 1/4 cup sugar

You’ll need to…

Pre-heat your oven to 375°. In the bowl of your stand mixer, cream together your cream cheese and sugar, until smooth. In a small bowl, mash your raspberries with a fork.

Add to the cream cheese mixture, and mix until well blended.

Open and un-roll your croissant dough. Add a heaping spoonful of each filling (chocolate chips, nutella, and raspberry cream cheese) to each croissant, and roll up. (Pinch the sides of each to keep the fillings from coming out.) I made 4 croissants with each filling, and 4 plain.

Raspberry Cream Cheese Filling

Nutella Filled Croissant

Chocolate Chip Filled Croissant

Place on a cookie sheet, and bake for 11-13 minutes.  Let cool for 10 minutes before removing from the tray. In a small bowl, melt your remaining chocolate chips in the microwave. Drizzle over your chocolate filled croissants.

In a small bowl, heat your remaining nutella in the microwave for about 20 seconds. Drizzle over your nutella filled croissants.

Place on a plate, and serve!

Breakfast is served!

These are a DELICIOUS breakfast treat!!! And my favorite thing about these is that you don’t have to wait for them to cool if you don’t want to… they taste the best when they are warm! And if you don’t have time to make pastry dough, the Pillsbury croissants work fantastically! They are quick to make, delicious to eat, and they will go quickly!

I hope you enjoyed seeing these babies being made, and go make them yourself! It will be a 30 minutes well spent, I promise!

Feel free to leave comments/questions/suggestions!

Love,

Katie

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Here’s the full recipe…

Filled Breakfast Croissants

You’ll need…

2 packages Pillsbury Croissants

1 cup semi-sweet mini chocolate chips

1 cup Nutella

3/4 pint raspberries

4 oz (1/2 package) Cream Cheese

1/4 cup sugar

You’ll need to…

1. Pre-heat your oven to 375°. In the bowl of your stand mixer, cream together your cream cheese and sugar, until smooth.
2. In a small bowl, mash your raspberries with a fork. Add to the cream cheese mixture, and mix until well blended.
3. Open and un-roll your croissant dough. Add a heaping spoonful of each filling (chocolate chips, nutella, and raspberry cream cheese) to each croissant, and roll up. (Pinch the sides of each to keep the fillings from coming out.) I made 4 croissants with each filling, and 4 plain.
4. Place on a cookie sheet, and bake for 11-13 minutes. Let cool for 10 minutes, then move to a wire rack to cool completely.
5. In a small bowl, melt your remaining chocolate chips in the microwave. Drizzle over your chocolate filled croissants.
6. In a small bowl, heat your remaining nutella in the microwave for about 20 seconds. Drizzle over your nutella filled croissants.
7. Place on a plate, and serve!