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