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Fluffy Strawberry Cream Cheese Stuffed Croissants

Strawberry cream cheese stuffed croissants - featured image
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These croissants combine fluffy, tender dough with a sweet and tangy strawberry cream cheese filling, perfect for brunch or a cozy breakfast treat.

Ingredients

Scale
  • 2 ½ cups (320 g) all-purpose flour, sifted
  • 3 tbsp granulated sugar
  • 2 ¼ tsp instant yeast (one packet)
  • ½ tsp salt
  • ¾ cup (180 ml) whole milk, warm (about 110°F/43°C)
  • 6 tbsp (85 g) unsalted butter, softened (plus extra for laminating)
  • 1 large egg, room temperature (for egg wash)
  • 8 oz (225 g) cream cheese, softened
  • ¼ cup (30 g) powdered sugar, sifted
  • 1 tsp vanilla extract
  • 1 cup (150 g) fresh strawberries, diced small
  • 1 tsp lemon zest
  • Powdered sugar for dusting (optional)
  • Sliced strawberries for garnish (optional)

Instructions

  1. Activate the yeast by combining warm milk, sugar, and instant yeast in a small bowl. Stir gently and let sit for 5-7 minutes until foamy.
  2. In a large bowl or stand mixer, mix flour and salt. Add softened butter in small pieces and rub into flour until pea-sized crumbs form.
  3. Pour in the yeast mixture and mix until a shaggy dough forms.
  4. Knead the dough for 8-10 minutes until smooth and elastic. Add a tablespoon of flour if too sticky.
  5. Shape dough into a ball, place in a lightly greased bowl, cover, and let rise in a warm spot for 1 to 1.5 hours until doubled.
  6. Prepare the filling by beating cream cheese, powdered sugar, and vanilla extract until smooth. Fold in diced strawberries and lemon zest gently.
  7. Roll dough on a floured surface into a 12×15 inch rectangle. Spread a thin layer of softened butter over the surface.
  8. Cut dough into 8 equal triangles. Place about 1 tablespoon of filling near the wide end of each triangle.
  9. Roll each triangle from the wide end toward the point, tucking the point underneath to seal. Place croissants on a lined baking sheet with point side down.
  10. Cover croissants loosely and let rise for 30-40 minutes until puffy.
  11. Preheat oven to 375°F (190°C).
  12. Beat the egg and brush gently over each croissant for a golden, shiny crust.
  13. Bake for 18-22 minutes until golden brown and puffed.
  14. Cool on a wire rack for 10 minutes. Dust with powdered sugar and garnish with sliced strawberries if desired.

Notes

Do not rush the rising stages to ensure fluffy, layered texture. Keep filling chilled until use to avoid soggy dough. Use softened, not melted, butter for best dough texture. Seal croissants well to prevent filling leakage. Brush egg wash gently and evenly for a perfect golden crust.

Nutrition

Keywords: croissants, strawberry, cream cheese, stuffed croissants, brunch recipe, homemade croissants, easy croissants, flaky pastry

Find it online: https://cooksybite.com/fluffy-strawberry-cream-cheese-stuffed-croissants-easy-homemade-recipe/