Best 2 Mini Pumpkin Pie Croissants Recipes
Indulge in the delectable flavors of fall with these irresistible Mini Pumpkin Pie Croissants! These bite-sized pastries are a delightful fusion of classic pumpkin pie filling enveloped in flaky, golden-brown croissant dough. Each croissant is a perfect balance of sweet and savory, with a tender, buttery crust and a velvety smooth pumpkin filling bursting with warm spices. Perfect for breakfast, brunch, or as a sweet treat, these mini pumpkin pie croissants will surely be a hit at any gathering. In this article, you'll find two delectable recipes: one for classic mini pumpkin pie croissants and another for a unique cream cheese-filled variation. Both recipes are easy to follow and yield delicious, Instagram-worthy pastries that will impress your friends and family. Get ready to embark on a delightful baking journey and savor the enchanting flavors of autumn with these irresistible Mini Pumpkin Pie Croissants!
Here are our top 2 tried and tested recipes!
MINI PUMPKIN PIE CROISSANTS
Sinfully delicious and super easy! Found on another site and posting here for my own selfish use :)
Provided by Taylors Mommy
Categories Breakfast
Time 23m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 375*.
- 2. Roll out each crescent doll triangles.
- 3. Beat the other ingredients together until fluffy and creamy and spread about one teaspoon of filling over each triangle of dough.
- 4. Roll up each triangle from large end to short end.
- 5. Mix together 4 T sugar and 1 T pumpkin pie spice and roll each pumpkin pie croissant in it. Lay them on greased baking sheet.
- 6. Bake at 375* for about 13-15 minutes - you want them to be lightly browned and the dough baked through.
MINI PUMPKIN PIE CROISSANTS RECIPE - (4.4/5)
Provided by á-25138
Number Of Ingredients 5
Steps:
- Roll each crescent roll out and cut lengthwise in 2. Beat the above ingredients together until fluffy and creamy and spread about one teaspoon of filling over each triangle of dough. Mix together 4 tablespoons sugar and 1 tablespoon pumpkin pie spice and roll each pumpkin pie croissant in it. Bake at 375°F for about 13-15 minutes - you want them to be lightly browned and the dough baked through. I use baking stones, so baking times may vary. 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. Refrigerate leftover filling ... it is delicious on bagels or toast and it makes a great dip for cinnamon graham crackers, green apples and ginger snaps!
Tips:
- For a flaky crust, use cold butter and work it into the flour quickly. Avoid overworking the dough, as this can make it tough.
- If you don't have time to make the pumpkin pie filling from scratch, you can use a store-bought filling. Just be sure to choose one that is not too thick or sweet.
- To prevent the croissants from drying out, brush them with an egg wash before baking. This will also help them to brown nicely.
- Serve the croissants warm with a dollop of whipped cream or a scoop of ice cream.
Conclusion:
These mini pumpkin pie croissants are a delicious and festive treat that is perfect for Thanksgiving or Christmas breakfast or brunch. They are also a great way to use up leftover pumpkin puree. With their flaky crust and creamy pumpkin filling, these croissants are sure to be a hit with your family and friends.
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