Introduction: Stuffed Croissants
What's so great about stuffed croissants is that you can mix and match your flavors. I started making these golden beauties with frozen blackberries, a bit of sugar, and cream cheese. Then I tried cream cheese, cinnamon, and walnuts. I've brushed the crust with egg whites before, though I usually go without this extra step. Stuffed croissants are customizable to everyone's individual tastes and you'll want to experiment every Sunday until you find your family's favorite.
Ours are lemon curd and cream cheese, and chocolate croissants. Veronica loves the chocolate because they're as close as she will ever get to eating a cookie for breakfast and I like them because they remind me of an afternoon in French class when we ate chocolate sandwiches for snack. You can use pretty much any chocolate in the croissants and can add cream cheese to it or not. I prefer not to. The tang of the cream cheese takes away from the chocolate flavor.
The easy, "Help! I'm a Mother to a Ravenous Toddler and Wife to a Discriminating Husband" is this:
One roll of refrigerated croissants
Softened cream cheese
Bits and pieces for your filling.
Take one roll of croissants and separate into triangles. Add the filling of your choice to the middle of the croissant. Starting from the widest end, roll the stuffed croissant to its tip. Once rolled, fold the edges of the croissant over to make a nice package. Pinch the edges to seal the dough.
Follow the baking instructions on the croissant package and make sure to double the recipe next time. Stuffed croissants can be savory, or sweet. They taste divine warm, but are also a nice treat throughout the day.
Step 4: Eat.
And save one for someone you love _