Strawberry Cream Cheese Croissants are my favorite decadent treat to make at breakfast time as a surprise for my family. Using store-bought puff pastry dough with a mixture of cream cheese and strawberry jam, this recipe could not be any easier.
These Strawberry Cream Cheese Croissants are a fantastic addition to any brunch buffet, so they’re perfect for Easter or Christmas morning. You’ll wow your guests because they are elegant and impressive, but very simple to make.
I love this recipe so very much! Once you get the hang of it, you can easily make other flavors by substituting your favorite jam. Mr. Juggling Act loves when I make these with raspberry jam, too. Blueberry would be delicious as well.
Strawberry Cream Cheese Croissants
1 piece of puff pastry
4oz cream cheese, softened
2 tablespoons sugar
1/2 teaspoon vanilla extract
1/2 cup seedless strawberry jam
1/2 cup powdered sugar
1 teaspoon strawberry jam
Preheat the oven to 350-degrees F. Line a baking sheet with parchment paper.
In the bowl of an electric mixer fitted with a whisk attachment, beat the cream cheese until soft and creamy. Add in the sugar and vanilla and mix to combine.
Remove from the mixture and use a spatula to fold in the jam gently.
Unroll the sheet of puff pastry and use a knife to cut into squares. Divide the strawberry cream cheese mixture between the four squares.
In a small bowl, beat together an egg and a tablespoon of water to make the egg wash. Brush three sides of the dough with the egg wash. Fold the dough over to make a rectangle.
Use a fork to seal the edges. Transfer to the prepared baking sheet. Brush the pastries with the egg wash.
Bake the croissants for 15-20 minutes until golden brown.
To make the icing, combine the powdered sugar and jam. Add a little milk to thin about the icing without making it too runny.
Remove the croissants to a cooling rack and let cool 3-4 minutes before drizzling with the icing.
Here’s a few tips on making these Strawberry Cream Cheese Croissants: The key to flaky pastry is to keep it cold, so keep the puff pastry dough in the refrigerator until you’re ready to use it. For a smooth filling, allow the cream cheese to come to room temperature. These pastries will keep in the refrigerator for up to 1 week, if they last that long!