Buttery croissants filled with creamy cranberry-jalapeño, baked golden for a festive, crowd-pleasing savory snack.
# Components:
→ Puff Pastry
01 - 2 sheets frozen puff pastry, thawed
→ Dip Filling
02 - 4 ounces cream cheese, softened
03 - 1/4 cup sour cream
04 - 1/3 cup whole berry cranberry sauce
05 - 1 small jalapeño pepper, seeds removed and finely diced
06 - 1 tablespoon chopped fresh cilantro
07 - 1 tablespoon finely chopped green onion
08 - 1 teaspoon honey
09 - 1/4 teaspoon salt
10 - 1/8 teaspoon ground black pepper
→ Assembly
11 - 1 large egg, beaten
12 - 1 tablespoon granulated sugar (optional, for sprinkling)
# Method:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - In a medium mixing bowl, thoroughly blend cream cheese, sour cream, cranberry sauce, jalapeño, cilantro, green onion, honey, salt, and ground black pepper until smooth.
03 - Unroll each puff pastry sheet and cut into 8 equal triangles to yield 16 triangles in total.
04 - Spoon approximately 1 tablespoon of filling onto the wide end of each triangle.
05 - Roll up each triangle from the wide end to the tip, shaping into crescents.
06 - Place filled croissants seam-side down on the baking sheet. Brush each lightly with beaten egg and optionally sprinkle with granulated sugar.
07 - Transfer to the oven and bake for 16 to 18 minutes until golden brown and puffed.
08 - Let cool for 5 minutes and serve warm or at room temperature.
