Save Flaky, golden croissants filled with a tangy-sweet cranberry jalapeño cream cheese dip—perfect as a festive appetizer or holiday brunch treat.
The first time I made these croissants, my guests couldn't stop reaching for seconds. Everyone loved the contrast of warm pastry and creamy cranberry jalapeño filling.
Ingredients
- Puff Pastry: 2 sheets frozen puff pastry, thawed
- Cream Cheese: 120 g (4 oz) cream cheese, softened
- Sour Cream: 60 g (1/4 cup) sour cream
- Whole Berry Cranberry Sauce: 80 g (1/3 cup) whole berry cranberry sauce
- Jalapeño Pepper: 1 small jalapeño pepper, seeds removed and finely diced
- Fresh Cilantro: 1 tablespoon chopped fresh cilantro
- Green Onion: 1 tablespoon finely chopped green onion
- Honey: 1 teaspoon honey
- Salt: 1/4 teaspoon salt
- Ground Black Pepper: 1/8 teaspoon ground black pepper
- Egg: 1 large egg, beaten (for egg wash)
- Granulated Sugar: 1 tablespoon granulated sugar (optional, for sprinkling)
Instructions
- Prepare Oven:
- Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Make Filling:
- In a medium bowl, combine cream cheese, sour cream, cranberry sauce, jalapeño, cilantro, green onion, honey, salt, and black pepper. Mix until smooth and well blended.
- Shape Croissants:
- Unroll puff pastry sheets and cut each sheet into 8 triangles for a total of 16 pieces.
- Fill Croissants:
- Place about 1 tablespoon of filling at the wide end of each triangle.
- Form Croissants:
- Roll up each triangle from the wide end toward the tip to form a crescent shape.
- Arrange Croissants:
- Place croissants seam-side down on the prepared baking sheet.
- Egg Wash and Sugar:
- Brush each croissant with the beaten egg. Sprinkle lightly with granulated sugar if desired.
- Bake:
- Bake for 16–18 minutes or until golden brown and puffed.
- Cool and Serve:
- Let cool for 5 minutes before serving warm or at room temperature.
Pin it My family always requests these croissants whenever we host holiday gatherings. Sharing them together has become one of our favorite seasonal traditions.
Required Tools
Mixing bowl, spoon or spatula, knife and cutting board, baking sheet, parchment paper, and pastry brush are all you need to assemble these croissants.
Allergen Information
This recipe contains wheat (puff pastry) and milk (cream cheese, sour cream, egg wash). Check ingredient labels for potential allergens.
Nutritional Information
Each mini croissant has approximately 145 calories, 9 g total fat, 14 g carbohydrates, and 2 g protein.
Pin it Enjoy these cranberry jalapeño dip croissants fresh from the oven. They're sure to be a festive hit at any gathering.
Frequently Asked Questions
- → Can I make these croissants ahead of time?
Yes, you can assemble and refrigerate the croissants up to a day ahead. Bake just before serving for best texture.
- → Is the filling very spicy?
The jalapeño adds mild heat. For extra spice, keep some seeds or add more jalapeño to the mixture.
- → Can I use store-bought puff pastry?
Absolutely! Frozen puff pastry works perfectly and saves time for these mini croissants.
- → What can I use instead of cranberry sauce?
Raspberry preserves or chutney provide similar tartness and sweetness if you prefer a different flavor.
- → Are these croissants vegetarian?
Yes, they are vegetarian but do contain dairy and eggs. Check ingredient labels for allergens.
- → How should I serve these croissants?
Serve warm from the oven, optionally with extra dip or a light sugar sprinkle for added sweetness.