Strawberry Cream Cheese Croissants are one of my favorite sweet croissants. They add a little boost to an already incredible croissant pastry, plus strawberries. Strawberries make everything better.
It’s got the flavor of strawberry cheesecake, but the texture of a pastry. So in other words, delicious!
Strawberry Cream Cheese Croissants
Croissants folded into a lovely flower shape
and then topped full of a strawberry cream cheese filling just before baking.
How to Make Strawberry Cream Cheese Croissants
Starting with standard croissant dough, you make these croissants by changing the filling prior to baking.
- For strawberry cream cheese croissants you’ll cut a square with even sides all around; then cut a slit on each of the 4 sides almost to the center.
- Pull the sides apart to create the shape of a shuriken, or throwing star
- Take the edges of each section, one by one, and fold the outer tip into the center and press to seal
- Then take the two fluted edges and press them together; repeat for all four sides
- Brush with egg wash and allow to rise for a minimum of 2 hours
- Once the dough has risen, brush with egg wash again
- Add a hefty spoonful of strawberry cream cheese filling in the center of the croissant
- Top with a circle round of croissant dough on top in the center
It’s okay if the dough comes apart a little bit during the rising or the cooking process.
What Size Should I Make These?
The smaller you make these, the more filling you’ll have in each bite. Hint: You want as much filling as possible!
I aim for about 2 inches on each side of the square.
Strawberry Cream Cheese Croissants
Equipment
- Rolling Pin
Ingredients
Croissant Dough
- 1 cup water warmed
- 4 teaspoons dry active yeast
- ½ teaspoon sugar
- 3 ½ cups flour
- 4 teaspoons salt
- ¼ cup sugar
Strawberry Cream Cheese Filling
- 4 oz cream cheese
- 4-5 strawberries diced
- 1 tablespoon heavy whipping cream
- ¼ cup sugar
Instructions
Croissant Dough
- Proof yeast with sugar
- Let sit until bubbly and rising
- In a large mixing bowl add flour, salt and ¼ cup of sugar
- Whisk until incorporated and make a well in the center
- Add in yeast proof
- Mix with hands and then add
- 6.5 tablespoons softened butter
- Mix again with hands until combined and continue to knead on un-floured surface until soft and smooth
- If using a stand mixer, mix on low speed just until combined
- Transfer to a clean bowl and let rise for several hours, at least until doubled
- Remove from the bowl and deflate the dough.
- Roll into a long rectangle and fold over like an envelope
- Wrap in plastic and place in the fridge overnight
- Make a tourrage with 16.5 tablespoons of butter by smashing and rolling the butter inside a quart ziploc bag
- When the butter is flat and square, place it in the fridge to harden
- Cut it out of the ziploc bag so it remains the same shape
- Allow to thaw just until you can create a light indent in the top with your finger
- Remove the dough from the fridge and roll out to double the size of your butter square
- Place the square of butter on one side of the dough and fold the other side of the dough to cover the butter
- Roll the dough out again, until double the length,
- Fold the dough over itself like a letter, in three folds
- Place back in the fridge for at least an hour
- You want to keep the dough cold so the butter stays laminated between the layers of dough
- Repeat the rolling and folding process three times
- Each time, make sure to turn the dough, so you are rolling in the opposite direction of the folds
- Refrigerate between turns, and overnight after the last fold
- After the dough has chilled, split dough in half and work with half the dough at a time
- Roll out dough to 1/2 to 1/4 inch thickness
- Cut out 2” squares and cut a slit on each of the 4 sides almost to the center
- Pull each of the sides apart from the center
- Take the edge of each section and fold the outer tip into the center and press down to seal. Then take the two fluted edges and press them together
- Repeat on all four sides
- Brush with egg wash and allow to rise for a minimum of 2 hours
- Preheat oven to Fahrenheit 400°
- Once the dough has risen, brush with egg wash again
- Add a hefty spoonful of strawberry cream cheese filling in the center of the croissant and cover with a small circle round of croissant dough on top in the center.
- Cook at Fahrenheit 400° for 15 minutes, lower temperature to Fahrenheit 375° and cook for additional 10 minutes
Strawberry Cream Cheese Filling
- Whisk all together until creamy
What do I Need to Make Croissants at Home?
I am an Amazon affiliate and Amazon sometimes pays me an incredibly small stipend from the sale of these items, and it does not cost you anything to click on them!
A French rolling pin is an absolute must when it comes to making croissants!
These have both nothing, and everything to do with making croissants. They are just sooo adorable!
European butter with no fillers, just pure cream is a must have for croissants.
Make Strawberry Cream Cheese Croissants
If you make Strawberry Cream Cheese Croissants, tag @Fahrenheit350sweets on Instagram so I can see it! And I’d love it if you left a review and a comment below!
More Yummy Strawberry Recipes to Bake at Fahrenheit 350°!
- Strawberry Lemon Macarons
- Strawberry Ice Cream Cheesecake
- Strawberry Cheesecake Cake
- Custard Strawberry Pie
- Strawberry Mint Ice Cream
