Mini croissants loaded with tangy cranberry jalapeño filling—festive, flavorful, and fresh out of the oven.
# What You'll Need:
→ Puff Pastry
01 - 2 sheets frozen puff pastry, thawed
→ Dip Filling
02 - 4 ounces cream cheese, softened
03 - 1/4 cup sour cream
04 - 1/3 cup whole berry cranberry sauce
05 - 1 small jalapeño pepper, seeds removed and finely diced
06 - 1 tablespoon chopped fresh cilantro
07 - 1 tablespoon finely chopped green onion
08 - 1 teaspoon honey
09 - 1/4 teaspoon salt
10 - 1/8 teaspoon ground black pepper
→ Assembly
11 - 1 large egg, beaten
12 - 1 tablespoon granulated sugar, optional for sprinkling
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, combine cream cheese, sour cream, cranberry sauce, jalapeño, cilantro, green onion, honey, salt, and black pepper. Mix until smooth and uniform.
03 - Unroll puff pastry sheets and slice each sheet into 8 triangles, creating 16 triangles total.
04 - Place approximately 1 tablespoon of filling at the wide end of each pastry triangle.
05 - Roll each triangle from the wide end toward the tip to form crescents.
06 - Place each croissant seam-side down on the parchment-lined baking sheet. Brush with beaten egg and, if desired, sprinkle lightly with sugar.
07 - Bake for 16 to 18 minutes until croissants are golden and puffed.
08 - Allow croissants to cool for 5 minutes before serving warm or at room temperature.
