White Chocolate Pumpkin Croissants
Puff pastry pockets filled with spiced pumpkin and white chocolate chips, baked and drizzled with a white chocolate cinnamon glaze.
Ingredients
| 1 | puff pastry sheet from a pack of two, thawed according to package directions | |
| 1/2 cup | 120 ml | pumpkin puree, not pumpkin pie mix |
| 2 tbsp | 30 ml | granulated sugar |
| 1/2 tsp | 2.5 ml | pumpkin pie spice |
| 1/4 cup + about 9 tsp | white chocolate chips, divided | |
| 1/4 tsp | 1.3 ml | vegetable oil |
| 1/4 tsp | 1.3 ml | cinnamon |
Instructions
Preheat oven to 400°F. Line a cookie sheet with parchment paper or a silpat baking mat. Unwrap puff pastry sheet and cut into 9 squares. Stretch each square out just a little bit. Stir together pumpkin, sugar, and pumpkin pie spice. Place about 1/2 tablespoon of filling in the center of each puff pastry square. Sprinkle about 1 teaspoon of white chocolate chips on top of the pumpkin mixture. Roll the two sides up over the top, overlapping them. Pinch the ends with a fork to seal. Place croissants evenly on cookie sheet and bake for about 13-15 minutes. Cool before glazing. To make the glaze: melt 1/4 cup white chocolate chips with oil in a small bowl on 50% power in the microwave. Heat in 30 second increments, stirring between each, for about 1 minute total (depending on your microwave). Stir in cinnamon. Drizzle over croissants. (I placed my glaze in a ziploc sandwich bag and cut off one tip to drizzle.) Let set then serve. Best eaten the same day they are made.