Easy Cranberry & Cream Cheese Croissants (Edit recipe)

Here's a simple and last-minute dessert idea that everyone will love! Fewer headaches and more tasty flavour for the holiday season! 🙏 Oh, and did I mention the filling is done in a food processor? 😉 This recipe makes 24 croissants.

15 minutes

12 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	2247
Fat:	198 g
Carbohydrates:	49 g
Protein:	52 g
Cholesterol:	0 g
Sodium:	2 mg
Fiber:	0 g
Sugars:	6 g
Calculated per serving.

by The Taste of Montreal

View original recipe

Serves: 24

Ingredients

24 oz Crescent Rolls, unbaked dough (3 8oz packs, I used Pillsbury)
250 Full Fat Cream Cheese, softened, at room temp
348 ml Cranberry Sauce (Jellied), (I used Ocean Spray)
1 Tbsp Powdered Sugar, for garnish, optional

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Line a baking sheet with parchment paper enough to cover the surface
Preheat your oven according to the crescent roll dough package
Unwrap and unroll crescent sheets into their triangles, set aside
In your food processor, add your full block of cream cheese, softened to room temp along with half the can of your cranberry sauce
Reserve the remaining sauce for dipping or garnish if you would like
Combine until it's fully incorporated and a thick consistency
Spoon in about 1 tsp or enough filling to fill the crescent
Roll your crescents up and place them in the oven to bake for 10-12 minutes, depending on the strength of your oven
Once baked, place on a wire rack to cool completely
Garnish with icing sugar, cranberry sauce, caramel, or anything else you like!
Serve cold & enjoy!

Notes

The best part about this recipe is that it's made with delicious and fluffy Pillsbury dough that you know will be amazing in the oven every time. Store in the fridge and they're good for about 1 week!