Fig Brie Stuffed Croissants
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!
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.
Notes
* You can also use a gallon ziplock bag and cut a piece of the corner off.
* Place your piping/ziplock bag into a tall glass, folding the top of the bag over the glass, for an easier time filling it.
Nutrition
Calories: 821kcal, Carbohydrates: 74g, Protein: 23g, Fat: 48g, Saturated Fat: 28g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 14g, Cholesterol: 155mg, Sodium: 885mg, Potassium: 295mg, Fiber: 4g, Sugar: 30g, Vitamin A: 1618IU, Vitamin C: 2mg, Calcium: 180mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.