Maple Scallion Cream Cheese Croissants
Servings 6
Ingredients
Whipped jalapeno cream cheese
- 8 ounces cream cheese softened at room temperature
- 1 jalapeno seeded and finely minced
- ½ teaspoon salt
- 2 tablespoons heavy cream
Scallion filling
- 2 cups finely chopped scallions (about 2 bunches)
- 4 tablespoons melted butter
- 1 teaspoon salt
- 1 teaspoon sugar
- ¼ teaspoon white pepper
Remaining ingredients
- 6 large store-bought croissants
- 2 tablespoons maple syrup
- 2 teaspoons granulated sugar
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment.
- Make the whipped jalapeno cream cheese. Beat the cream cheese until smooth. Add jalapeno and salt. Beat in the heavy cream a little at a time until light and pipeable. Transfer to a piping bag or a zip top bag with one corner snipped.
- Make the scallion filling. Stir together the scallions, melted butter, salt, sugar, and white pepper.
- Cut a slit on the top of each croissant, stopping before you cut all the way through. Pipe a generous line of the jalapeno cream cheese along the inside. Spoon the scallion filling over the top, gently pressing down.
- Set the filled croissants on the baking sheet. Brush the pastry with maple syrup and sprinkle the granulated sugar over the wet syrup.
- Bake for 10-12 minutes on the middle rack, until the maple bubbles and sets into a crisp coating. Watch the tips closely, since maple scorches fast. Remove from the oven and let sit on the sheet pan for 5 minutes. Serve warm.
Video
Notes
You can make both the cream cheese filling and scallion filling the day before. Let it come to room temperature before filling croissants.
