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If you’re a fan of pecan pies, you will love this one. Make a pecan pie filling with butter, corn syrup, sugar, eggs, lemon juice, vanilla, salt, and of course, pecans. Spread that ooey-gooey filling onto the triangle dough and roll away. Bake for 20 minutes at 375 degrees and go nuts! Peanut Butter and Jelly For me it’s perfect as it is, but the other obvious breakfast additions to add could be bacon, ham or sausage! If you’re not a fan of mushrooms you can sub with any of those. Scrambled egg not negotiable 😛
Croissants tend to be stuffed with savoury ingredients (turkey, eggs, ham etc). I really wanted to put my own twist on these, and play on the balance of sweet and savoury. If you’ve been a reader of mine for a while you’ll have noticed I don’t do sweets, this is generally about as sweet as it gets 😂 Overcrowding – putting too many mushrooms in the pan at once will cause the mushrooms to steam instead of fry. You want to space them out as best you can so they have room to fry.
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To fry the mushrooms all you need is a bit of butter and some garlic. Mushrooms and garlic are a marriage that should never be split and butter makes everything better! Caramelize your onions by sauteeing it over medium heat in olive oil. Season it with salt and pepper, and just let it sit there until it softens. Now, add those sweet onions and goat cheese on your dough, roll, and bake! Feta and Spinach Seasoning – adding salt to the mushrooms will draw out moisture, so do it after they’ve browned. You’ll find that adding salt right at the beginning will draw out too much water from the mushrooms and cause them to steam instead of fry.
To make your own Nutella croissant, spread the Nutella on a triangle of dough, and roll the dough up to create that signature shape. Bake for 20 minutes at 375 degrees and your croissant is all set. Pastry Cream Cheese on a croissant is already fantastic as is, but add some garlic and butter to that and you get an explosion of flavors! As a pizza topping, pepperoni is a classic. But as a croissant filling? It’s a delicious innovation!Placing them in the oven is really just to warm them through and melt the cheese, as they’re already cooked. But aside from coating your pasta with pesto, how about spreading that goodness on a croissant? Caramelized Onion and Goat Cheese Process shots: slice open croissants (photo 1), add cheese and bake (photo 2), place on chopping board (photo 3), top with scrambled eggs (photo 4), add mushrooms (photo 5), fold over (photo 6).
Next, top your triangular dough with a layer of apples. Roll it up to a crescent and bake for 15 to 20 minutes. Boy oh boy, what a treat! Peanut Butter Cups
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Just place a spoonful of crushed peanut butter cups onto your dough and roll it up. Bake for 20 minutes and you’ve got yourself a candy-infused croissant. Pecan Filling
To make an almond croissant, or what they call croissants aux amandes, just stuff your plain croissant with almond paste or crème d’amandes. To make, spread a thin layer of peanut butter and jelly on top of your dough triangle. Roll the dough loosely to form that beautiful crescent shape. Bake for 15 to 20 minutes or just until the pastry is golden brown. Berries And Cream Long Curds– Don’t frantically stir the eggs, this will result in lots of small dry pieces of egg. You want to create long, velvety strips of egg. Using a spatula massively helps with this!Now, if you want to pair your fruits with something more decadent than pastry cream, how about Nutella? Bananas, peaches, and strawberries all taste so good with the sweet spread. Slice your croissant in half and fill it with your favorite fruits and a layer of Nutella for a phenomenal breakfast. Brie and Jam To make, just place a meatball or a slice of meatloaf on the widest end of the dough triangle and roll the dough up. Bake until golden brown and Voila, you’ve just created a masterpiece. Pepperoni To make, spread a layer of jam on your triangle dough. Add a layer of cheese and roll that dough up. Bake for 15 to 20 minutes or just until you see that cheese ooze out of the pastry. Cinnamon and Sugar
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