Mini Pumpkin Pie Croissants
A delightful twist on traditional pumpkin pie, these Mini Pumpkin Pie Croissants combine flaky pastry with a creamy pumpkin filling for a perfect fall treat.
Ingredients
For the filling
- 1 cup pumpkin puree canned or freshly made
- 1/2 cup cream cheese softened
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
For assembly
- 1 package croissant dough store-bought or homemade
- 1 large egg for egg wash
- Powdered sugar for dusting (optional)
Instructions
Preparation
- In a large bowl, mix together the pumpkin puree, softened cream cheese, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth and creamy.
- Preheat your oven to 375°F (190°C).
- Unroll your package of croissant dough onto a lightly floured surface. If you’re using homemade dough, roll it into a thin rectangle.
- Slice the dough into triangles.
Assembly
- Spoon a generous amount of the pumpkin filling onto the wide end of each triangle.
- Gently roll the dough towards the point to create a crescent shape, ensuring the filling doesn’t escape.
- Place the rolled croissants on a lined baking sheet, leaving space between each one.
- Beat an egg and brush the tops of the croissants for a golden finish.
Baking
- Bake for about 15-20 minutes, or until the croissants are puffed and golden brown.
- Let them cool slightly after baking.
- Dust with powdered sugar before serving if desired.
Notes
Use high-quality ingredients for better taste. Don’t overfill the croissants to prevent them from bursting. You can experiment with different spices and dough types.