Easy Cherry Croissants
Transform simple ingredients into bakery-worthy cherry croissants that combine sweet cherries and flaky pastry layers for a perfect breakfast or dessert.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Category: pastry, dessert
Ingredients
Scale
3 cups pitted cherries - fresh or frozen
2 tablespoons cornstarch
1 1/2 tablespoons lemon juice
1/3 cup sugar
1/3 cup water
1 teaspoon vanilla extract
1 package puff pastry
1 large egg
1 tablespoon water
Coarse sugar
Instructions
- In medium saucepan, combine cherries, cornstarch, lemon juice, sugar, and water over medium heat until mixture starts to bubble. Turn heat to low and simmer for 10 minutes, stirring often until cherries have broken down and mixture has thickened.
- Remove from heat and add vanilla extract. Set aside to cool for 15 minutes.
- Preheat the oven to 400 F.
- Spray 8 of the wells of a standard muffin pan with nonstick cooking spray or line with paper liners.
- Place your puff pastry on a lightly floured surface and cut it into 8 equal squares.
- Press the puff pastry squares into the bottom and sides of the wells in the prepared pan.
- Spoon the cherry filling into each puff pastry, filling them about 3/4 full
- Fold the corners of the pastry down to close over most of the top, leaving the very center of the filling exposed.
- Whisk together the egg and water to make an egg wash.
- Brush the tops of the pastry with the egg wash.
- Sprinkle the tops with coarse sugar.
- Bake in the preheated oven for 20-25 minutes, until the croissants are golden brown. Let cool for 10 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature.
Find it online: https://jesslovesbaking.com/2024/12/10/cherry-croissants/