Blueberry Caramelized Cheesecake Croissants (in a muffin pan)
These Better-than-Costco Blueberry Caramelized Cheesecake Croissants bake up flaky, creamy, and golden using a muffin pan and simple ingredients. Flaky, creamy, and just sweet enough, they disappear faster than the Costco ones ever could.
Servings: 12 pastries
Calories: 307kcal
Ingredients
Crumb Topping
- ¾ cup all-purpose flour
- ¼ cup granulated sugar
- 3 tablespoons unsalted butter cubed
- Pinch of salt
For the Pan
- Butter or nonstick spray
- 1 tablespoon granulated sugar
Cheesecake Filling
- 1 tablespoon lemon zest
- ¼ cup granulated sugar
- 8 ounces cream cheese softened to room temperature
- 1 large egg
- 1 tablespoon lemon juice
- Pinch of salt
Pastry and Topping
- 1 sheet puff pastry thawed if frozen
- 1 cup blueberries fresh or frozen
- ¼ cup blueberry jam
- 1 large egg
- 1 tablespoon water
Instructions
- Preheat oven to 400°F. Prepare muffin pan by spritzing with nonstick spray and then brushing with butter. Add sugar to each well and turn the pan to coat the sides. Tap out excess into sink or trash bin.
- Combine flour, granulated sugar, and a pinch of salt in a medium bowl. Add 3 tablespoons of unsalted butter, cut into small cubes. Work the butter into the other ingredients with your fingers or a pastry cutter until you have a crumbly texture. Set aside.
- In another mixing bowl combine granulated sugar with lemon zest and use your fingers to rub the zest and sugar together. Add the softened cream cheese, egg, lemon juice, and a tiny pinch of salt. Use a hand mixer to mix together until light and fluffy, about 2 to 3 minutes.
- Roll or trim puff pastry to 11 x 14 inches and lay over muffin pan. Make shallow indentations in the puff pastry to determine where to place your cream cheese.
- Divide cheesecake filling among wells. Add a teaspoon of jam and a few blueberries on top.
- Sprinkle with half of the crumb topping and cut pastry between each muffin well. Fold corners of the puff pastry inward. The pastry should fall to the bottom of the muffin well.
- Brush pastry with egg wash and sprinkle remaining crumb topping.
- Bake 15 to 18 minutes until golden.
- Cool 5 minutes in the pan, then remove and cool completely on a wire rack lined with parchment paper.
Video
Notes
Removing the pastries after 5 minutes allows the caramelized sugar to set without sticking.
Storage and Reheating
Store refrigerated up to 3 days. Reheat in a 325 F oven. Freeze up to 1 month and reheat from frozen.
Store refrigerated up to 3 days. Reheat in a 325 F oven. Freeze up to 1 month and reheat from frozen.
Nutrition
Calories: 307kcal | Carbohydrates: 32g | Protein: 5g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 125mg | Potassium: 75mg | Fiber: 1g | Sugar: 15g | Vitamin A: 393IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 1mg
