These Raspberry Almond Cream Cheese Stuffed Croissants are the perfect blend of flaky, buttery pastry and rich, creamy filling. The sweet and tangy raspberry flavor pairs beautifully with the smooth almond-infused cream cheese, making for a delightful treat whether enjoyed at breakfast or as a dessert.
Using store-bought croissants simplifies the preparation while still allowing you to create that homemade feel. With just a few ingredients, you can turn an ordinary croissant into a gourmet delight that will impress your family and friends.
Ingredients
INGREDIENTS
- 4 large croissants
- 8 oz cream cheese, softened
- 1/2 cup fresh raspberries
- 1/4 cup powdered sugar
- 1/2 tsp almond extract
- 1/4 cup sliced almonds
- 1 egg (for egg wash)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the softened cream cheese, powdered sugar, and almond extract. Mix until smooth and well combined.
- Gently fold in the fresh raspberries, being careful not to mash them.
- Slice each croissant in half lengthwise, creating a pocket for the filling.
- Spoon the cream cheese mixture generously into each croissant half and sprinkle sliced almonds on top.
- Close the croissants and place them on a baking sheet lined with parchment paper.
- Beat the egg and brush it over the tops of the croissants for a golden finish.
- Bake in the preheated oven for 15-20 minutes or until the croissants are warm and golden brown.
Notes
Tip: For an extra touch, dust the finished croissants with additional powdered sugar before serving.
For an extra layer of flavor, consider adding a splash of almond extract to the cream cheese mixture. If you can’t find fresh raspberries, frozen ones will work just as well. Just make sure to thaw and drain them to avoid excess moisture.
These stuffed croissants are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply pop them in the oven for a few minutes to restore their flaky texture.
