# What You'll Need:
→ Puff Pastry
01 - 2 sheets frozen puff pastry, thawed
→ Dip Filling
02 - 4 ounces cream cheese, softened
03 - 1/4 cup sour cream
04 - 1/3 cup whole berry cranberry sauce
05 - 1 small jalapeño pepper, seeds removed and finely diced
06 - 1 tablespoon chopped fresh cilantro
07 - 1 tablespoon finely chopped green onion
08 - 1 teaspoon honey
09 - 1/4 teaspoon salt
10 - 1/8 teaspoon ground black pepper
→ Assembly
11 - 1 large egg, beaten
12 - 1 tablespoon granulated sugar (optional, for sprinkling)
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a medium mixing bowl, blend cream cheese, sour cream, cranberry sauce, diced jalapeño, cilantro, green onion, honey, salt, and black pepper until smooth.
03 - Unroll puff pastry sheets and cut each into 8 triangles, making a total of 16 pieces.
04 - Spoon approximately 1 tablespoon of filling onto the wide end of each pastry triangle.
05 - Roll up each triangle from the wide end toward the tip, forming a crescent shape.
06 - Place croissants seam-side down on the prepared baking sheet.
07 - Brush each croissant with beaten egg. Optionally, sprinkle with granulated sugar for additional sweetness.
08 - Bake for 16–18 minutes until croissants are golden brown and puffed.
09 - Allow to cool for 5 minutes and serve warm or at room temperature.
