It’s been awhile since I have popped into the kitchen to enjoy some random baking and coming up with some alternative to the things I love to cook all the time. I have been wanting to share this favorite for some time now and it was only after I had a dessert peach version of it at a hotel recently that made me think up this recipe. While I couldn’t run in the kitchen and ask the chef for the peach recipe I decided I would give a try with what I had in my own cupboard already. Blackcurrant pie filling is always in the cupboard for the nights I want to make homemade ice cream and I haven’t seen peach pie filling anywhere so I thought my version would take on blackcurrants instead. It turned out better than I expected to be honest. While I think the peach version also used more of a puff pastry dough, I opted for the croissants in the fridge! Sometimes the best recipes are the ones we throw together. That couldn’t be more true for most of mine family recipes here on LTM.
This would be great for afternoon with the ladies coming over or celebrating a special day like Mother’s Day. You could make it with any pie filling you want and it doesn’t take much to whip it up. I ran out of powdered sugar as I would have liked to have a thicker glaze and really coat the top nicely with it but even with a little drizzle that I did manage to make, it tasted delicious.
Blackcurrant Croissant Cheese Cake
- 2 packages Jus'rol croissants 6 per can
- 1 can 15 oz Blackcurrant pie filling (or flavor of your choice)
- 1 small package 8 oz Philadelphia cream cheese
- 1 egg yolk
- 1/4 cup powdered sugar
- 1 tsp vanilla
- Preheat oven 350 F (175 C)
- Open croissant packages and separate triangles (leave three aside)
- On round baking stone arrange triangle with large side out into a circle
- Fold the small ends in a little to leave a hole in the center
- Pinch a rim on the edge of the circle and in the middle so filling doesn't run out
- Use a rolling pin to seal all triangles together
- In a small bowl mix together cream cheese, egg yolk, vanilla, and powdered sugar
- Evenly pour cheese filling onto croissant circle leave 1/2 inch from the edge where it is raised
- Scoop pie filling evenly over cheese filling
- Cut remaining triangles in half and lay across the top
- Tuck both top and bottom of triangles under the bottom of the circle to seal
- Bake 12-18 minutes or until golden brown, watch close oven times may vary
To serve make a simple glaze and swirl it on top and pile on the fresh berries.
I got to enjoy a whole slice of it with tea this afternoon while the kids slept. I kept telling myself it was one of my five a day with some many berries, right? It was much deserved though I promise you! I love cooking with fruit and serving desserts with fresh fruit. It just makes me feel better about the rest of it.
I love this so much I can’t wait to make it again for when my mother comes to visit! I know she would love it. Just looking at the photos again tonight makes me want some more… naughty I know! This is the only problem with my love for baking and food photography I eat far too many delicious treats. I will have to start knocking on the neighbors’ doors and start giving it away! Anyone want to be my neighbor?