Mini Blueberry Croissants

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These blueberry croissants are only 3 ingredients and are the perfect sweet treat for breakfast or a snack!

Mini blueberry croissants served on a wooden cutting board

These mini croissants are made with premade puff pastry dough. The dough is rolled out, cut into triangles, and filled with blueberries and cream cheese for a buttery layered sweet treat!

What You’ll Need

Here is what you’ll need to make these mini blueberry croissants:

Ingredients to make mini blueberry croissants. See recipe card for detailed ingredient quantities.
  • Puff Pastry: Use a good quality puff pastry dough.
  • Blueberries: The main source of sweetness for these croissants. Use blueberries that are plump, sweet, and not sour.
  • Cream Cheese: I used full fat cream cheese but other variations work as well.
  • Egg: Combined with water to create an egg wash to brush on top of the croissants for color.

Step By Step Instructions

  1. Unfold the pastry sheet onto a floured surface. Use a rolling pin to roll the sheet into a square (about 15 inches in length).
  2. Cut the pastry square into 8 equal rectangles and then cut each rectangle diagonally into two triangles (making 16 triangles).
  3. Spread a thin layer of cream cheese and 2-3 smashed blueberries in the center of each triangle.
  4. Starting at the wider end, roll each triangle up and press down the edges to seal. 
  5. Bend the edges slightly to create a crescent moon shape.
  6. Whisk the egg with 1 tablespoon of water and lightly brush the tops of each croissant.
  7. Bake at 350 degrees F for 15-20 minutes, or until golden brown.
Step by step photos demonstrating how to make blueberry croissants. Specifics provided in recipe card.

Ingredient Substitutions

  • Puff pastry: The puff pastry may be replaced with slices of bread. If you are using bread, you will only need to bake for around 5 minutes. 
  • Fillings: I used blueberries and cream cheese in this recipe, but you may replace them with any fillings! Some other options include berries, mashed bananas, nut butters or fruit spreads. You may even use cheese or protein for savory croissants!
  • Egg: The egg in this recipe is used for an egg wash and may be omitted, or replaced with melted butter.
Mini blueberry croissants served on a wooden cutting board with blueberries

Storage Instructions

Once cooled, store the croissants in an airtight container in the refrigerator for up to 3 days. To freeze, store in a freezer-safe Ziploc bag for up to 1 month. To reheat, bake at 350 degrees F for a few minutes until warmed. I do not recommend microwaving these to reheat as the puff pastry will become soggy.

Recipe Notes

  • Do not overfill the puff pastry with blueberries, because it will be hard to roll up into the croissant shape. 
  • Make sure that your pastry dough is thawed, but not too soft. If it is too soft, it will be difficult to work with.
Mini blueberry croissants served with sliced strawberries and yogurt

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Mini blueberry croissants served on a wooden cutting board
5 from 4 votes

Mini Blueberry Croissants

These blueberry croissants are only 3 ingredients and are the perfect sweet treat for breakfast or a snack!
Prep: 10 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 16 mini croissants

Ingredients 

  • 1 sheet puff pastry dough
  • ½ cup blueberries
  • 4-5 tbsps cream cheese
  • 1 egg, for egg wash

Instructions 

  • Unfold the pastry sheet onto a floured surface. Use a rolling pin to roll the sheet into a square (about 15 inches in length).
  • Cut the pastry square into 8 equal rectangles and then cut each rectangle diagonally into two triangles (making 16 triangles).
  • Spread a thin layer of cream cheese and 2-3 smashed blueberries in the center of each triangle.
  • Starting at the wider end, roll each triangle up and press down the edges to seal.
  • Bend the edges slightly to create a crescent moon shape.
  • Whisk the egg with 1 tablespoon of water and lightly brush the tops of each croissant.
  • Bake at 350 degrees F for 15-20 minutes, or until golden brown.

Notes

  • Do not overfill the puff pastry with blueberries, because it will be hard to roll up into the croissant shape. 
  • Make sure that your pastry dough is thawed, but not too soft. If it is too soft, it will be difficult to work with.

Nutrition

Calories: 103.34kcal, Carbohydrates: 7.74g, Protein: 1.71g, Fat: 7.35g, Saturated Fat: 2.26g, Polyunsaturated Fat: 0.86g, Monounsaturated Fat: 3.72g, Trans Fat: 0.01g, Cholesterol: 14.22mg, Sodium: 53.72mg, Potassium: 21.7mg, Fiber: 0.34g, Sugar: 0.7g, Vitamin A: 66.18IU, Vitamin C: 0.45mg, Calcium: 6.9mg, Iron: 0.47mg
Like this recipe? Rate and comment below!
Until next time, Lily!

About Lily Payen

Hi, I’m Lily! The mama behind Feeding Tiny Bellies. I’m here to help you take some of the stress out of meal times for your little ones. My goal is to create simple recipes with baby in mind that can easily be adapted for the entire family.

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4 Comments

    1. Hi Jean! I store these in an airtight container in the fridge for up to 3 days (or in the freezer for longer) and reheat them in the oven or air fryer😊

    1. Yes, they can be frozen! I suggest thawing them in the fridge the night before and reheating them in the oven/air fryer!