PUMPKIN-FILLED CRESCENT ROLLS
This is an Old World recipe derived from my grandmother, who didn't use traditional measuring cups. We figured out this recipe, which must date back to 1900 or earlier. Other fillings that work well are cranberry, peanut butter or lemon. -Gary Wanosky, North Ridgeville, Ohio
Provided by Taste of Home
Time 55m
Yield 3 dozen.
Number Of Ingredients 14
Steps:
- In a small bowl, dissolve yeast in milk. In a large bowl, combine 3 cups flour, sugar and salt; cut in butter and shortening until crumbly. Add the sour cream, egg yolks, lemon zest and yeast mixture; mix well. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight., Let dough stand at room temperature for 1 hour. Punch dough down; turn onto a lightly floured surface. Divide into thirds. Roll each into a 12-in. circle; cut each circle into 12 wedges., Combine filling ingredients; spread a rounded teaspoon of filling over each wedge. Roll up wedges from the wide ends and place point side down 2 in. apart on greased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place for 30 minutes., Preheat oven to 350°. Bake crescents until golden brown, 13-18 minutes. Remove from pans to wire racks.
Nutrition Facts : Calories 156 calories, Fat 10g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 106mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.
PUMPKIN PIE-CROISSANT PUDDING
I'm seriously considering this for Thanksgiving dessert! Recipe shared by Frederic Morin on the Food and Wine website.
Provided by Pinay0618
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 425°. Put the raisins in a bowl and cover with the whiskey. Spread the croissant pieces on a baking sheet and toast for about 10 minutes, stirring once, until golden brown. Let cool.
- Lower the oven temperature to 350°. Butter a 9-by-13-inch baking dish. In a large bowl, whisk the pumpkin pie filling with the cream, milk, eggs, sugar and salt. In the prepared baking dish, toss the croissants with the raisins and whiskey. Pour the pumpkin mixture on top, pressing with the back of a spoon until most of the croissants are moistened.
- Bake for about 40 minutes, until the center is just set; tent with foil if the top starts to brown too quickly. Let cool to warm and serve with vanilla ice cream.
Nutrition Facts : Calories 902.3, Fat 50.6, SaturatedFat 28.9, Cholesterol 376.3, Sodium 486.9, Carbohydrate 93.2, Fiber 6.1, Sugar 50.7, Protein 16.8
MINI PUMPKIN PIE CROISSANTS RECIPE - (4.4/5)
Provided by á-25138
Number Of Ingredients 5
Steps:
- Roll each crescent roll out and cut lengthwise in 2. Beat the above ingredients together until fluffy and creamy and spread about one teaspoon of filling over each triangle of dough. Mix together 4 tablespoons sugar and 1 tablespoon pumpkin pie spice and roll each pumpkin pie croissant in it. Bake at 375°F for about 13-15 minutes - you want them to be lightly browned and the dough baked through. I use baking stones, so baking times may vary. These are sweet but not so-much-so - sublime little bites of pumpkin pie heaven that are easy and portable and the perfect addition to any fall celebration. Refrigerate leftover filling ... it is delicious on bagels or toast and it makes a great dip for cinnamon graham crackers, green apples and ginger snaps!
MINI CROISSANT CRUST PECAN PIES
You won't need to make a pastry dough for these easy mini pecan pies. Fresh, store-bought croissants are used to line muffin cups and hold the sweet pecan pie filling. The croissants bake up into a crisp, flaky, buttery crust with a baklava-like texture. Perfect for your Thanksgiving dessert table! Serve topped with a scoop of vanilla ice cream or just pick them up and eat them like muffins.
Provided by Chef John
Categories Pecan Pie
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Combine butter, brown sugar, corn syrup, salt, vanilla, and bourbon whiskey in a saucepan over medium-high heat. Bring to a simmer, then whisk mixture and boil for 1 minute. Remove from the heat and let cool for 5 minutes.
- Add eggs and whisk quickly to combine. Stir in pecans. Set aside until mixture thickens a bit and cools down, about 5 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Use the butter to generously grease a 12-cup muffin tin.
- Cut each croissant in half, then turn the halves and slice open like you're making a sandwich. Place each piece into a prepared muffin cup and press it down and into the sides to fit and line the cup. Remove any pieces that stick up over the edge of the muffin cup and patch those in where needed to cover the sides.
- Spoon the pecan filling evenly into the muffin cups, stirring between each spoonful to ensure you get an even amount of nuts and sauce. Use your fingers to press pecans into the cups and even out the tops so they don't burn. Clean up any syrup that dripped onto the pan.
- Bake in the center of the preheated oven until golden brown, about 25 minutes, with a pan on the rack underneath to catch any drips.
- Remove from the pan and let sit in the pan for 5 minutes. Turn each pie a bit, then lift out and place on a plate to continue cooling. Let cool completely before serving.
Nutrition Facts : Calories 547.3 calories, Carbohydrate 58.3 g, Cholesterol 99.7 mg, Fat 34.1 g, Fiber 3.5 g, Protein 7.4 g, SaturatedFat 9.8 g, Sodium 615.5 mg
PUMPKIN PIE CROISSANT
Keri of Shaken Together shared these easy to make Pumpkin Pie Croissants on her blog recently and they quickly became one of our favorites. They are really fast to make plus taste delicious. Sometimes I don't feel like making everything from scratch and this is a recipe which fits the bill. The croissants are made from refrigerated crescent rolls. Also thanks to Beach Cottage Decorating!
Provided by Lucille Hoerle @hoerlel
Categories Other Desserts
Number Of Ingredients 6
Steps:
- Roll each crescent roll out and cut lengthwise in 2.
- Mix together the pumpkin pie filling with the cream cheese, spices and sugar. Beat together until fluffy and creamy.
- Spread 1 tablespoon (or more) of the filling along the crescent roll and roll it up.
- Mix together 4 Tablespoons of sugar and 1 Tablespoon Pumpkin Pie Spice; Roll each pumpkin pie croissant in it.
- Bake at 375 F degrees for 15-18 minutes.
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PUMPKIN PIE-CROISSANT PUDDING RECIPE - FRéDéRIC MORIN
From foodandwine.com
5/5 (1)Category Bread PuddingServings 6Total Time 1 hr
- Preheat the oven to 425°. Put the raisins in a bowl and cover with the whiskey. Spread the croissant pieces on a baking sheet and toast for about 10 minutes, stirring once, until golden brown. Let cool.
- Lower the oven temperature to 350°. Butter a 9-by-13-inch baking dish. In a large bowl, whisk the pumpkin pie filling with the cream, milk, eggs, sugar and salt. In the prepared baking dish, toss the croissants with the raisins and whiskey. Pour the pumpkin mixture on top, pressing with the back of a spoon until most of the croissants are moistened.
- Bake for about 40 minutes, until the center is just set; tent with foil if the top starts to brown too quickly. Let cool to warm and serve with vanilla ice cream.
PIE-FECT PAIRING: PUMPKIN PIE CROISSANTS RECIPE | CRAFTSY
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PUMPKIN PIE CROISSANT PUDDING RECIPE - DELISH
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Cuisine AmericanEstimated Reading Time 2 minsServings 6Total Time 1 hr
- Spread the croissant pieces on a baking sheet and toast for about 10 minutes, stirring once, until golden brown.
- Butter a 9- by 13-inch baking dish. In a large bowl, whisk the pumpkin pie filling with the cream, milk, eggs, sugar, and salt.
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