Pin it Flaky, golden croissants filled with a tangy-sweet cranberry jalapeño cream cheese dip—perfect as a festive appetizer or holiday brunch treat.
I made these for my family holiday brunch last year, and everyone wanted the recipe. The combination of the creamy filling and golden croissant was a huge hit—even my spice-averse uncle reached for seconds.
Ingredients
- Puff Pastry: 2 sheets frozen puff pastry, thawed
- Cream Cheese: 120 g (4 oz), softened
- Sour Cream: 60 g (1/4 cup)
- Whole Berry Cranberry Sauce: 80 g (1/3 cup)
- Jalapeño Pepper: 1 small, seeds removed and finely diced
- Fresh Cilantro: 1 tablespoon, chopped
- Green Onion: 1 tablespoon, finely chopped
- Honey: 1 teaspoon
- Salt: 1/4 teaspoon
- Ground Black Pepper: 1/8 teaspoon
- Egg: 1 large, beaten (for egg wash)
- Granulated Sugar: 1 tablespoon (optional, for sprinkling)
Instructions
- Prepare Baking Sheet:
- Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Mix the Filling:
- In a medium bowl, combine cream cheese, sour cream, cranberry sauce, jalapeño, cilantro, green onion, honey, salt, and black pepper. Mix until smooth and well blended.
- Shape the Pastry:
- Unroll puff pastry sheets and cut each into 8 triangles (total 16).
- Fill Croissants:
- Place about 1 tablespoon filling at the wide end of each triangle.
- Roll and Arrange:
- Roll up each triangle from the wide end toward the tip, forming a crescent shape. Place croissants seam-side down on the prepared baking sheet.
- Egg Wash and Sugar:
- Brush each croissant with beaten egg. If desired, sprinkle lightly with granulated sugar.
- Bake:
- Bake for 16–18 minutes, or until golden brown and puffed.
- Serve:
- Let cool for 5 minutes before serving warm or at room temperature.
Pin it My kids love helping roll up the croissants—the kitchen smells incredible, and we always sneak a few bites before serving.
Serving Suggestions
Serve these warm as a starter for brunch, or pair with fresh fruit and extra dip on the side for a festive party platter.
Variations
Try swapping the cranberry sauce for raspberry preserves, or sprinkle chopped walnuts over the croissants before baking for crunch.
Make Ahead & Storage
Assemble and refrigerate uncooked croissants up to 4 hours ahead. Bake directly from the fridge when ready, and store leftovers in an airtight container for up to 2 days.
Pin it Make these croissants for your next gathering, and wow everyone with their sweet-spicy flavor and flaky texture.
Recipe Questions & Answers
- → What makes the filling creamy and tangy?
The filling combines cream cheese, sour cream, cranberry sauce, jalapeño, honey, cilantro, and green onion for tangy richness.
- → Can I adjust the heat level?
Yes, leave some jalapeño seeds for more heat or remove all for milder flavor. Taste and adjust to preference.
- → How do I achieve flaky croissants?
Use thawed frozen puff pastry and bake at high heat until golden and puffed. Don’t over-handle the dough to preserve layers.
- → Are these suitable for vegetarians?
Yes, all ingredients are vegetarian. Just ensure puff pastry doesn’t contain lard or animal-derived additives.
- → Can fillings be customized?
Swap cranberry sauce for raspberry preserves or add more herbs and spices for different flavor profiles.
- → How should I serve these croissants?
Serve warm or at room temperature. Optionally pair with extra dip or a side salad for a complete spread.