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Amount per serving
- Calories: 440
- Fat: 24g
- Saturated fat: 12g
- Protein: 9g
- Carbohydrate: 49g
- Fiber: 2g
- Cholesterol: 87mg
- Sodium: 549mg
- 1/2 cup pecans
- 6 tablespoons plus 3 Tbsp. sugar
- 3/4 teaspoon vanilla extract
- 1 (8 oz.) package Neufchâtel, softened
- 1 tablespoon all-purpose flour
- 1 large egg
- 8 croissants, halved horizontally
- 1/4 cup apricot jam
- Confectioners' sugar, optional
- Arrange rack in lower third of oven. Preheat oven to 350°F. Spread pecans on a baking sheet and roast until they are lightly toasted, about 8 minutes. Let cool and coarsely chop; set aside. Cover same baking sheet with parchment paper; set aside.
- To make vanilla syrup, combine 6 Tbsp. sugar and 1/4 cup water in a small saucepan over high heat and bring to a boil; remove from heat, stir in 1/4 tsp. vanilla. Let syrup cool; set aside.
- With an electric mixer, beat together Neufchâtel and remaining 3 Tbsp. sugar on high speed until mixture is fluffy. Add flour, egg and remaining 1/2 tsp. vanilla, and mix on medium speed until blended well. Set aside.
- Position croissant bottoms on baking sheet and brush each with reserved vanilla syrup. Spread 1/2 Tbsp. jam on each bottom. Spread Neufchâtel mixture over jam, sprinkle with chopped pecans and replace croissant tops.
- Bake until croissants are slightly darkened and filling is puffed, 15 to 20 minutes. Let cool slightly and dust with confectioners' sugar, if desired.
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