I’m going to buy a farm. And grow my own wheat. I’ve been baking so much, it’d be cheaper than paying for all of the flour I’m using! Besides, I already found both 20- and 40-acre parcels of land only a few miles from where I currently live. All I need to do is quit my job, buy a tractor, and find a decent flour mill.
Okay, so maybe my plan seems a little far-fetched, but I have been baking up a storm! Cakes, cupcakes, cookies, muffins… And with my plans for next weekend, the end is not in sight.
But last week, I ran short on time and patience, and when I craved croissants, I had no intention of making my own dough and waiting for it to rise. (I also forgot to put yeast on my grocery list.) Instead, I popped open the can of dough sitting in my fridge. But these weren’t any ordinary croissants. They were stuffed with cream cheese and chocolate, a rich and irresistible treat that was on my plate—and in my stomach—in a matter of minutes.
Chocolate and Cream Cheese Croissants
makes 8 pastries
For a twist, substitute your favorite flavored cream cheese. I used bittersweet chocolate chips, but milk or dark chocolate would taste wonderful as well.
1 can refrigerated croissant dough
4 oz. block-style cream cheese
¼ c. chocolate chips
- Preheat oven to 375°, or the temperature on your can of dough.
- Cut the cream cheese into 8 equal strips, no wider than the base of the croissant triangle.
- Separate the croissant dough triangles, and place the cream cheese at the wide end. Top the cheese with 5 chocolate chips (or as many as you can fit!).
Roll the dough up to the tip, pinch the sides shut to hide the cheese, and bend into a crescent shape. Place on a cookie sheet, and repeat with the remaining croissant dough.
- Bake for 15-17 minutes, or until tops are golden and flaky. Serve immediately.