Description
These Blueberry Cheesecake Croissant Bombs are filled with thick vanilla cheesecake cream and a glossy blueberry center, all wrapped in deeply flaky laminated pastry. They bake up crisp, golden, and sugar-dusted for a bakery-style result that looks dramatic and tastes even better.
Ingredients
Scale
- 4 cups bread flour
- 1/3 cup granulated sugar
- 2 1/4 teaspoons instant yeast
- 1 1/4 teaspoons salt
- 1 cup cold whole milk
- 1/4 cup heavy cream
- 1 large egg
- 2 tablespoons unsalted butter, softened
- 1 1/4 cups unsalted butter, cold but pliable
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1 1/2 cups blueberries, fresh or frozen
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch
- 1 tablespoon water
- 1 large egg
- 1 tablespoon milk
- 2 tablespoons granulated sugar
Instructions
- Mix the bread flour, sugar, yeast, and salt in a large bowl. Add the cold milk, heavy cream, egg, and softened butter, then knead until smooth. Shape into a rectangle, wrap, and chill for 1 hour.
- Place the butter between parchment sheets and roll it into a flat rectangle. Chill until firm but still flexible.
- Roll the chilled dough into a larger rectangle and place the butter block in the center. Fold the dough over the butter to seal it in. Roll into a long rectangle and fold into thirds. Chill for 30 minutes. Repeat 2 more times.
- Cook the blueberries, sugar, and lemon juice in a saucepan until the berries begin to burst. Stir in the cornstarch slurry and cook until thick and glossy. Cool completely.
- Beat the cream cheese, sugar, egg yolk, vanilla, and cornstarch until smooth and thick. Chill until ready to use.
- Roll the laminated dough to about 1/4-inch thick and cut into large squares. Add cheesecake filling to the center, then top with blueberry filling. Fold the corners inward and pinch to seal.
- Place the pastries on a lined baking sheet and cover lightly. Let rise for 1 1/2 to 2 hours, until puffy.
- Preheat the oven to 400°F. Brush the pastries with egg wash. Bake for 10 minutes, then reduce the oven to 375°F and bake 12 to 16 minutes more, until deeply golden.
- Cool slightly, then roll or sprinkle the warm pastries with granulated sugar for a light bakery-style coating.
- Serve slightly warm or at room temperature so the filling stays creamy and the blueberry center remains thick and glossy.
Notes
- Prep Time: 3 hours
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pastry
- Calories: 350
- Sugar: 15g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
Keywords: Blueberry Cheesecake Croissant Bombs