Mini Pumpkin Pie Croissants
These are pretty darn tasty if I do say so myself What are they you ask Delightfully rolled up sinfully delicious mini pumpkin pie croissants
These are pretty darn tasty if I do say so myself What are they you ask Delightfully rolled up sinfully delicious mini pumpkin pie croissants
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- These start with 2 tubes of refrigerated crescent rolls. Roll each crescent roll out and cut lengthwise in 2. This recipe will make 32 mini croissants. Each croissant will get a generous tablespoon of this luscious pumpkin pie filling:
- Beat cream cheese and canned pumpkin together until fluffy and creamy.
- You do want to stuff them a little full and they are messy to roll up. Now here is the fun part! Mix together 4 tablespoons sugar and 1 tablespoon pumpkin pie spice and roll each pumpkin pie croissant in it!
- Bake at 375 degrees for 15-18 minutes. These are sweet but not so-much-so - sublime little bites of pumpkin pie heaven that are easy and portable and the perfect addition to any fall celebration. Or even just because!
Why is the pastry dough leaking filling before the timer goes off? Using refrigerated crescent roll dough alongside a wet pumpkin and cream cheese center creates a specific thermodynamic challenge in the oven. Without proper handling, the moisture barrier breaks down, resulting in a soggy interior rather than a flaky exterior.
- Soften the half block of cream cheese completely to room temperature before beating it with the canned pumpkin. Cold cream cheese refuses to emulsify smoothly, leaving lumps that trap pockets of water and create steam bursts during baking.
- Cut each refrigerated triangle lengthwise down the center to yield smaller triangles. Stretching the dough too thin to accommodate more filling will compromise the structural integrity required to contain the dairy and squash mixture.
- Coat each rolled piece thoroughly in the granulated or powdered sugar and pumpkin pie spice blend prior to baking. This external coating caramelizes under dry heat at 375 degrees Fahrenheit, forming a protective crust that limits excessive spread.
- Monitor the oven closely between the fifteen and eighteen minute mark. Watch for a deep golden brown coloration on the laminated layers, which signals that the internal fat has rendered fully and the starches are set.
The combination of spice aromatics and dairy fats creates rich Maillard reactions on the exterior surface. Precise temperature control ensures the pastry sets before the filling liquefies entirely.
