Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C).
- To make the raspberry filling, combine raspberries, 1/2 cup sugar, lemon juice, and cornstarch in a medium saucepan over medium heat. Stir occasionally and mash any large pieces while cooking for 7 minutes.
- Continue cooking the raspberries for 3 more minutes after they have burst and thickened. Remove the pan from heat and allow the filling to cool.
- Prepare the cream cheese filling by beating cream cheese in a large bowl on medium speed for 2–3 minutes until smooth. Add the egg, 1/4 cup sugar, and vanilla extract, and beat for 1 more minute until creamy and fully combined.
- For the crumb topping, place flour, 3 tablespoons sugar, and cold butter in a small bowl. Use a fork or pastry cutter to blend until coarse crumbs form.
- Use a sharp knife to cut an X into the center of each croissant, taking care not to cut all the way through.
- Gently lift the pointed sections to create a pocket inside each croissant.
- Spoon 2 tablespoons of cream cheese filling into each croissant pocket.
- Add a spoonful of cooled raspberry filling on top of the cream cheese in each croissant. Repeat with all the croissants.
- Line a baking sheet with foil or spray a large sheet pan with non-stick cooking spray.
- To make the glaze, melt 3 tablespoons butter in a small bowl. Mix in the brown sugar and honey until thoroughly blended.
- Brush the bottoms of each croissant with the glaze and arrange them on the prepared baking sheet or pan.
- Brush the sides and tops of the croissants with the remaining glaze.
- Sprinkle about 1 teaspoon of the crumb topping over the top of each croissant.
- Bake at 350°F for 20–22 minutes, or until a toothpick inserted in the center of a croissant comes out clean.
- Transfer the croissants to a cooling rack right away and let them cool for 10 minutes before serving.
Nutrition
Notes
You can use frozen raspberries instead of fresh; just thaw and drain them first. Prepare the raspberry and cream cheese fillings in advance and store them in the fridge, but assemble and bake the croissants the day you serve them for best texture. To store leftovers, keep them in an airtight container in the fridge for up to 3 days and reheat in a 300°F oven to restore crispness. Avoid overfilling the croissants, and make sure the raspberry filling is completely cooled before using. For variations, try blueberries, blackberries, or strawberries in place of raspberries.