Croissants pumpkin with white chocolate

This recipe has just a few ingredients and they’re perfect for pumpkin season. The croissants are made easy because they start with a prepared pastry dough, making the assembly a snap. Just a few minutes in the oven and you can drizzle the top with a cinnamon white chocolate and have a really great breakfast for every day or for a holiday!

-1 puff pastry sheet (from a pack of two), thawed according to package directions
-1/2 cup pumpkin puree (not pumpkin pie mix)
-2 tablespoons granulated sugar
-1/2 teaspoon pumpkin pie spice
-1/4 cup + about 9 teaspoons white chocolate chips, divided
-1/4 teaspoon vegetable oil
-1/4 teaspoon cinnamon

Cooking method:         
1.Preheat oven to 400°F. Line a cookie sheet with parchment paper or a silpat baking mat.
2.Unwrap puff pastry sheet and cut into 9 squares. Stretch each square out just a little bit.
3.Stir together pumpkin, sugar, and pumpkin pie spice. Place about 1/2 tablespoon of filling in the center of each puff pastry square. Sprinkle about 1 teaspoon of white chocolate chips on top of the pumpkin mixture. Roll the two sides up over the top, overlapping them. Pinch the ends with a fork to seal.
4.Place croissants evenly on cookie sheet and bake for about 13-15 minutes. Cool before glazing.
5.To make the glaze: melt 1/4 cup white chocolate chips with oil in a small bowl on 50% power in the microwave. Heat in 30 second increments, stirring between each, for about 1 minute total (depending on your microwave). Stir in cinnamon. Drizzle over croissants. (I placed my glaze in  sandwich bag and cut off one tip to drizzle.) Let set then serve. Best eaten the same day they are made.

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