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What I did with these Fig Brie Stuffed Croissants could probably start a revolution – they are that good! This recipe takes already made croissants stuffed with a fig and brie mixture that you pop in the oven, the results – the feel of freshly baked, right out of the oven croissants with the best melty ooey-gooey center but without all the work!
Table of Contents
Why You’ll Love Fig Brie Stuffed Croissants
There’s nothing like a fresh out of the oven croissant – and with this recipe you get the taste without all the work and clean up! The buttery flakey croissant is stuffed with a sweet, spicy and creamy inside that melts into the soft center! These are quick, easy and delicious!
How To Prepare
Preheat and Prep Your Tools
- Preheat your oven to 325°F. Get out your food processor, a small bowl, piping bag (place your piping/ziplock bag into a tall glass, folding the top of the bag over the glass, for an easier time filling it), small spoon or whatever you are using to hollow out the croissants/stir the mixture and your baking sheet with parchment paper for easy cleanup.
Make Your Fillings
- In the food processor, whip together the brie and cream cheese until smooth.
- In a bowl, mix your fig jam, honey, chipotle powder, adobo and a pinch of salt.
- Add the brie mix to your piping bag and use a straw or the end of a spoon to make room in the center for the fig mixture. Add that in the middle.
Hollow and Fill Your Croissants
- Carefully hollow out the mini croissants from a small whole in the bottom. Leave ½ inch wall so that the croissants don’t tear and the brie and fig cheese mixture doesn’t leak out.
- Pipe the mixture into the croissant. Fill them as much as you can without it bursting.
Top and Bake
- Brush the croissants with the reserved fig jam and add the crushed almonds on top of that so they stick.
- Add the croissants to and baking sheet and bake for 8-12 minutes. Enjoy!
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🔥Chef Nadia’s Tip🔥
Make sure you leave about ½ inch wall so that the croissants don’t tear and the brie and fig cheese mixture doesn’t leak out.
Substitutions
- Substitutions
- Croissants → Use small brioche rolls or mini puff pasties for a similar buttery base.
- Fig Jam → If you aren’t a fan of fig jam, feel free to swap it for whatever you like. Apricot jam is another great choice for this stuffed croissant recipe.
- Chipotle and Adobe → If you are looking for just a sweet bite, omit the chipotle powder and Adobe.
The Perfect Pairings
If you are looking for more things that pair with these delicious Brie and Fig Croissants for an amazing brunch, some great options are my Turkish Eggs, Burrata Panzanella, Tomato Brown Butter Bread and my Baked Goat Cheese. These will all pair with the smokey sweetness of the croissants.
Breakfast
Turkish Eggs Recipe 🍳
Sides
Burrata Panzanella
Appetizers
Tomato Brown Butter Bread
Appetizers
Baked Goat Cheese
Fig Brie Stuffed Croissants: Questions Answered
Start by making a small hole, and then using your finger or a small spoon, gently compress the inside of the croissant until it is hollowed out enough to add the fig and jam filling.
Yes! You can stuff the croissants a few hours ahead and store them covered in the refrigerator. When ready to serve, brush them with the fig jam, add the crushed almost and bake.
To me they just have a mild heat, but everyone has different levels of heat tolerance. If you are sensitive to heat, you can reduce or just skip the chipotle adobo and chipotle powder.
Fig Brie Stuffed Croissants
Equipment
- small bowl
- piping bag, or gallon size ziplock bag
- baking sheet with parchment paper
Ingredients
- 8-10 mini croissant
- 8 oz brie, rind removed
- 3 oz cream cheese
- ⅓ cup fig jam
- 1 ½ tbsp honey
- 1 tbsp chipotle adobo
- 1 tsp chipotle powder
- 1 pinch salt
- Crushed almonds, to taste
Instructions
- Preheat the oven to 325°F.
- In a food processor, whip the brie and cream cheese.
- In a bowl, mix together the fig jam, honey, chipotle powder, adobo and a pinch of salt.
- Hollow out the bottom of the croissants with a piping tip of something similar.
- Add the brie to a piping bag* and using a straw or something create a well in the center of that mixture and add the fig jam, reserving about 1-2 tbsp to brush on top.
- With the piping bag, stuff the croissants as much as you can, be careful they don't burst.
- Brush the top with the jam as shown in the video and add the crushed almonds on top of the jam so they stick.
- Put your croissants on a baking sheet with parchment paper. Bake at 325°F for 8-12 minutes. Make sure it's golden but not burnt.
Kitchen Cam
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
