Pain Au Chocolat, American Style + other Croissant Recipes!

When we visit France we have Pain Au  Chocolat and a good cup of Cafe Creme at the local Patisserie.

I've always wanted to make them at home but making the perfect Croissant dough is very time consuming. Here's an easy way to prepare them.

Pain Au Chocolat, American Style:

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Sheet Pan lined with Parchment Paper.

1 - 8 oz. roll of refrigerated Pillsbury Crescent Dinner Rolls

1/2 C Chocolate Chips

Confectioner's Sugar

Separate 8 triangles of dough.
Place 1 TBS of Chocolate Chips on the widest end of the dough.
Roll the triangle and seal the dough with a dab of water.

Bake for 11-13 minutes, until golden brown.
Remove the pan to a rack and cool for 10 minutes.
Transfer the Rolls to a rack and cool completely.

Dust the rolls with Confectioner's Sugar just before serving.

Enjoy!
Peace in the Kitchen!



I realize that we're in the hottest part of the summer in Texas, but I always start planning holiday decor and holiday recipes early. I recently discovered these Croissants and I'll make them for breakfast during the entire holiday season, Thanksgiving and Christmas. These would be nice on Christmas morning with a good cup of coffee.  I love Pumpkin Pie and I have a recipe that I make every Thanksgiving, made with fresh pumpkin. After I made it the first time, it's the only Pumpkin Pie recipe I make. This recipe will probably end up another Best of the Best Recipe in my collection. I researched several versions of these and I think the original one from Pillsbury is the best.

Pumpkin Pie Croissants

1 - 8oz. package of Cream Cheese, softened
1 - 15oz. can of Pumpkin, about 2 cups.
1 - 14oz. can of Sweetened Condensed Milk
2 TBS Flour
2 TBS Cinnamon
1 tsp Pumpkin Pie Spice
1 C finely chopped Pecans
4 - 8oz. packages of Pillsbury refrigerated Crescent Rolls
Granulated Sugar

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Sheet Pan lined with Parchment Paper.

Unroll the Crescent Rolls and separate them.

In a medium mixing bowl:
Cream Cheese
Pumpkin
Milk
Flour
Cinnamon
Pumpkin Pie Spice

Mix well with a Blending Fork. ( This step is important, I've made them by mixing it with an electric mixer and the batter is too thin. The mix needs to be thick and spreadable.) That's why the Cream Cheese has to be at room temperature and spreadable before adding the other ingredients.

Spread 1 1/2 TBS of the filling evenly over each triangle of dough.
Evenly sprinkle some chopped Pecans over the filling.
Roll each piece of dough beginning at the widest end to form the Croissant.

Sprinkle the top of each roll with a bit of granulated Sugar.
Bake for 11 - 13 minutes until golden brown.


NOTE:
Another option is 1 TBS of Nutella topped with Chopped Pecans.
(I refrigerate the Nutella before making these)
Dust with Confectioner's Sugar to serve.

Enjoy!
Peace in the Kitchen!


Fruit Filled Croissants

Here's what you'll need:
Preheat the oven to 350 degrees.
Sheet Pans lined with Parchment Paper.

1 - 8 oz. roll of refrigerated Pillsbury Crescent Dinner Rolls
Your favorite Pie Filling or Jam.
Confectioner's Sugar

Separate 8 triangles of dough.
Place 2 TBS of Pie Filling on the widest end of the dough.
Roll the triangle from the widest end and seal the dough with a dab of water.

Bake for 11-13 minutes, until golden brown.
Remove the pan to a rack and cool for 10 minutes.
Transfer the Rolls to a rack and cool completely.

Dust the rolls with Confectioner's Sugar just before serving.

Enjoy!
Peace in the Kitchen!