Best 14 Strawberry Cream Cheese Croissants Recipes

STRAWBERRY CREAM CHEESE CRESCENT ROLLS

Steps:

• Start by placing your cream cheese in a large mixing bowl.
• Blend on high until fluffy.
• Add sugar, egg yolk, lemon juice, and vanilla.
• Blend on high until smooth.
• Roll out crescent rolls.
• Spread cream cheese mixture on top of each crescent roll.
• Place a teaspoon of strawberry ice cream topping on top of cream cheese mixture.
• Add a teaspoon of diced strawberries to each crescent roll.
• Roll up each one.
• Bake at 350 degrees, for 10 minutes, or until golden.

STRAWBERRY CHEESECAKE CRESCENT ROLLS RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (175˚C).
• In a large bowl, combine softened cream cheese, sugar, and vanilla extract until well-incorporated.
• Gently fold half of the strawberries into the mixture.
• Open the crescent rolls and separate into individual triangles.
• Drop one tablespoon of the mixture onto the wide end of the triangle and roll, starting at the wide edge.
• Place on a baking sheet that has been lined with parchment paper. Bake for 13 minutes or until golden brown (times and temperatures may vary based on oven).
• To make a strawberry glaze, mash the rest of the strawberries and powdered sugar. Continue mashing until all of the sugar has dissolved.
• Drizzle glaze over crescent roll and sprinkle powdered sugar on top.
• Enjoy!

STRAWBERRY CREAM CHEESE CROISSANTS RECIPE - (4.1/5)

Steps:

• Preheat the oven to 375° and line a baking sheet with parchment paper. In a mixer fitted with a paddle attachment, mix cream cheese, sugar, lemon juice and vanilla. Cream until there are no lumps. Unroll each crescent roll. On the fattest part of the triangle place 1 tsp on cream cheese mixture and one tsp of jam. Roll into a croissant shape. Whisk together egg and water for egg wash and brush over each croissant. Bake for 8-10 minutes until croissants are golden brown and inside is no longer doughy. Dust with powdered sugar if desired. Enjoy!

STRAWBERRY CREAM CHEESE CRESCENT ROLLS

Steps:

• 1. Preheat oven to 375. Line cookie sheet with aluminum foil.
• 2. Mix together cream cheese, sugar, lemon juice and vanilla extract until creamy and there are no lumps.
• 3. Unroll crescent rolls. On fattest part of triangle; spoon on 2 tsp of cream cheese mixture and 1 tsp of strawberry jam. Roll and make sure fattest part of crescent roll is on the bottom of pan so that filling doesn't ooze out.
• 4. Whisk together egg white and water. Brush over each crescent roll.
• 5. Bake for 9-10 minutes until crescent rolls are golden brown. Sprinkle with granulated sugar, if desired (yes...I did). :-)

STRAWBERRY CHEESECAKE CRESCENT ROLLS

Steps:

• Preheat oven to 350 degrees F
• In a small bowl, mix the softened cream cheese, powdered sugar and vanilla extract together until smooth.
• Dice strawberries into small pieces.
• Lay out crescent roll dough triangles on a baking sheet
• Spoon about one tablespoon of cream cheese mixture onto each triangle and spread evenly.
• Next, spoon about a teaspoon of jam onto each triangle and carefully spread on top of the cream cheese mixture.
• Then spoon about a tablespoon of diced strawberries onto the large end of the triangle.
• Starting at the large end, gently roll each triangle all the down to the tip.
• Make sure the small triangle tip is on the top of the roll.
• Bake for 15 minutes
• Remove from oven and let stand for 5 minutes.
• Sprinkle with additional powdered sugar
• Then transfer to a wire cooling rack.

EASY STRAWBERRY PASTRIES

Steps:

• Preheat oven to 375°F. In a medium bowl, use an electric mixer to beat cream cheese, powdered sugar, vanilla, and strawberry jam until smooth and creamy.
• Unroll crescent roll dough and separate into four rectangles. Press firmly along the triangle perforations to seal. Place rectangles on an ungreased baking sheet (or a baking sheet lined with parchment paper).
• Divide cream cheese mixture evenly between the four pieces of dough, spreading on one half of each rectangle and leaving a thin border around the edges. Arrange strawberry slices on top of cream cheese mixture, using about 1 1/2 strawberries per pastry (or whatever fits).
• Fold dough over filling so that edges meet, and press along edges firmly with a fork to seal. Brush top of each pastry with milk and sprinkle with sugar. Using a sharp knife, cut three diagonal slits on surface of each pastry.
• Bake for 13 to 16 minutes or until pastries are a deep golden brown. Place pan on a wire rack and cool pastries for 10 minutes before removing with a spatula and serving warm.

STRAWBERRY CREAM CHEESE CRESCENTS

Steps:

• Heat oven to 375ºF.
• Mix cream cheese spread and nuts until blended.
• Separate each can of dough into 8 triangles; cut each triangle lengthwise in half. Spread with cream cheese mixture, using about 1 tsp. cream cheese mixture for each triangle. Roll up, starting at short side of each.
• Place, point sides down, on baking sheet.
• Bake 12 to 15 min. or until golden brown. Serve warm.

STRAWBERRY CREAM CHEESE CRESCENT DANISH

Steps:

• Spray the bottom of a 9 x 13 baking dish. Unroll one can of crescent dough into the baking dish. Press seams to seal well.
• In a medium bowl, beat together cream cheese, 1 cup sugar, egg yolk, and vanilla. Spread cream cheese mixture over dough.
• Spoon strawberry pie filling over cream cheese. Unroll remaining crescent roll dough over strawberry pie filling (optional: unroll on a greased cookie sheet, press seams well, and then place on top of strawberry pie filling).
• Beat egg white until frothy in a small bowl and brush over top of danish. Sprinkle evenly with remaining sugar.
• Bake at 350 degrees for 30 minutes until dough is golden brown. Cool completely before slicing and serving!

CREAM CHEESE FILLED CROISSANTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a baking dish.
• Stir cream cheese, yogurt, and sugar together in a bowl until smooth. Fold strawberries into cheese mixture.
• Separate crescent roll dough into 8 triangles. Spoon cream cheese mixture into the middle of each triangle and roll dough around the filling, starting at the smallest end. Pinch to seal and place in the prepared baking dish.
• Bake in the preheated oven until puffed and golden-brown, 13 to 15 minutes.

STRAWBERRIES 'N' CREAM CROISSANT CUPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 9 cups of a muffin tin; place tin on a baking sheet.
• Divide croissant cubes evenly among greased muffin cups. Press strawberries into and on top of the cubes.
• Beat cream cheese, white sugar, milk, egg, and vanilla extract together in a large bowl until smooth. Pour over each muffin cup slowly until croissant cubes and strawberries are fully soaked.
• Bake in the preheated oven until set and evenly browned, 30 to 40 minutes. Cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely, about 30 minutes. Dust with confectioners' sugar before serving.

STRAWBERRY SHORTCAKE CROISSANTS

Steps:

• Add your heavy whipping cream and powdered sugar into a bowl and blend well until peaks form.
• Add in your vanilla extract and beat or whip until well combined.
• Cut your croissants in half.
• Slice your strawberries.
• Fill a piping bag with a frosting tip (if you wish for your whipped cream to be decorative) and pipe the whipped cream onto one sliced side of the croissant.
• Add sliced strawberries to the top of the whipped cream, fanning them out evenly across, and top with the other side of the croissant.
• Sprinkle powdered sugar on top.
• For the decorative croissants with a "Santa hat" on top, slice the top of the strawberry off, frost the cut end of the strawberry with a little extra whipped cream and place it on top of the croissants.
• Pipe a little whipped cream on top for the wooly top to the "hat" and serve.

STRAWBERRY LEMON CHEESECAKE CROISSANTS

Steps:

• Preheat oven to 375 degrees and line a baking sheet with parchment paper.
• Mix cream cheese, lemon juice, lemon zest, and vanilla extract together.
• Add in sugar, and mix until combined.
• Mix in chopped strawberries.
• Roll out crescent roll dough and separate dough into 8 triangles.
• Spoon 1-2 Tbsp of strawberry lemon cheesecake filling onto the wide end of the triangles.
• Roll up each croissant, starting at the wide end and ending at the point. Pinch the ends together (this helps keep the filling inside).
• Bake for 15-17 minutes, or until rolls are golden brown. Allow to cool for at least 10 minutes.
• Mix powdered sugar, lemon juice, and zest together. Drizzle over each croissant.
• Enjoy! (They taste great warm, cold, and at room temperature!)

STRAWBERRY CHEESECAKE CROISSANTS

Steps:

• preheat oven to 375.
• line a baking sheet with parchment paper. in a mixer fitted with a paddle attachment, mix cream cheese, sugar, lemon juice and vanilla. cream until there are no lumps.
• unroll each crescent roll. on the fattest part of triangle place 1 teaspoon cream cheese mixture and on tablespoon of jam.
• roll into a croissant shape. whisk together egg and water for egg wash and brush over each croissant. bake for 8-10 minutes until croissants are golden brown and inside is no longer doughy. dust with powdered sugar, if desired.

BAKED STRAWBERRY AND CREAM STUFFED CROISSANT FRENCH TOAST

Steps:

• 1. Preheat the oven to 375° F. Grease a baking sheet with butter. 2. In a large shallow dish, whisk together the eggs, milk, 2 tablespoons St. Germain, 1 tablespoon vanilla, and the salt. 3. Grab the croissants and make a 1 inch slit at the top of each, move your knife to create space in the croissant, being careful not to poke through the other sides (see above photos). 4. In a bowl, gently stir together the cream cheese and strawberry jam, leaving streaks of red and white. Spoon the mix into a ziplock bag and snip the corner off the bag. Squeeze approximately 2 tablespoons of the strawberry cream into each croissant where you created your hole. Don't stress about making it perfect. Dip each croissant into the egg mixture, allow it to sit 1 minute per side. Arrange half the croissants on the prepared baking sheet. 5. Brush each croissant with a little leftover egg batter. Bake for 20-25 minutes or until the croissant is golden. 6. Melt together the butter, brown sugar, and 2 tablespoons maple syrup. Spoon the butter evenly over each croissant. Bake another 10 minutes, until the croissants are caramelized on top and crisp.7. Toss the berries with 1 tablespoon St. Germain, 1 teaspoon vanilla, and 1 tablespoon maple. Serve the french toast warm, topped with whipped cream, berries, and maple Enjoy!