Description
Stuffed Croissants with Sausage and Cream Cheese
Ingredients:
6 store-bought croissants
250g (1/2 lb) ground sausage
200g (7 oz) cream cheese, softened
1 tsp garlic powder
1 tsp dried thyme
1 egg, beaten (for egg wash)
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Instructions:
1. Cook the Sausage:
Heat a skillet over medium heat and cook the ground sausage until browned and fully cooked. Remove from heat and let it cool slightly.
2. Prepare the Filling:
In a bowl, mix the cooked sausage with cream cheese, garlic powder, and thyme until well combined.
3. Stuff the Croissants:
Preheat the oven to 180°C (350°F). Slice each croissant lengthwise without cutting all the way through. Stuff them generously with the sausage and cream cheese mixture.
4. Brush with Egg Wash:
Place the stuffed croissants on a baking tray lined with parchment paper. Brush the tops with the beaten egg for a golden finish.
5. Bake:
Bake for 12-15 minutes or until the croissants are golden and the filling is heated through.
6. Serve Warm:
Enjoy these savory stuffed croissants fresh out of the oven!
Step-by-Step Guide
Follow these detailed instructions for perfect stuffed croissants every time. First, ensure your cream cheese is fully softened at room temperature for easy mixing. Brown the sausage in your skillet, breaking it into small, fine crumbles for even distribution. Once cooked, drain any excess grease and let the sausage cool for 5-10 minutes; adding it hot will melt the cream cheese and make the filling greasy. For stuffing, use a small spoon or a piping bag for less mess. Gently pry the croissant open along its natural seam and fill it generously, but avoid overstuffing which can cause leaks. The egg wash is key for color and shine—apply it lightly with a pastry brush just before baking.
Serving Suggestions
These savory croissants are incredibly versatile. For a hearty breakfast, serve alongside scrambled eggs and fresh fruit. They make an excellent brunch centerpiece when arranged on a platter with other pastries. For a lunch or light dinner, pair with a simple arugula salad dressed with lemon vinaigrette to cut through the richness. They are also perfect for on-the-go meals and can be packed for picnics or road trips. Consider offering a side of hot mustard or a fruit chutney for dipping.
How-to Summary
In short: Cook and cool sausage crumbles. Mix with softened cream cheese, garlic powder, and thyme. Slice croissants lengthwise and stuff with the mixture. Brush with beaten egg and bake at 180°C (350°F) for 12-15 minutes until golden. Serve warm.
Frequently Asked Questions
Can I prepare these stuffed croissants ahead of time?
Yes, you can assemble them, cover tightly, and refrigerate overnight. Add 1-2 minutes to the bake time when cooking from cold.
Can I use a different type of sausage?
Absolutely. Italian sausage, chorizo, or even plant-based sausage crumbles work well. Adjust seasoning to match.
My filling is leaking out during baking. What happened?
This is usually due to overstuffing. Ensure you don’t fill past the seams of the croissant, and that the opening is pinched slightly closed after stuffing.
Can I freeze baked stuffed croissants?
Yes. Let them cool completely, then wrap individually and freeze for up to 2 months. Reheat in an oven or toaster oven to restore crispness.
What can I substitute for the egg wash?
For a dairy-free alternative, brush with milk or melted butter. For a vegan version, use plant-based milk or a light oil.
Common Mistakes to Avoid
- Using hot sausage in the filling, which causes the cream cheese to separate.
- Overstuffing the croissants, leading to messy leaks in the oven.
- Not letting the croissants cool slightly before serving, as the filling will be extremely hot.
- Skipping the egg wash, resulting in a pale, less appetizing finish.
- Using cold, hard cream cheese, which is impossible to mix smoothly with the sausage.
Conclusion
These Sausage and Cream Cheese Stuffed Croissants are a deceptively simple yet utterly delicious treat. By combining a few quality ingredients with straightforward techniques, you create an impressive dish perfect for any occasion. Remember the key tips: cool your sausage, don’t overstuff, and always use that egg wash. With this complete guide, you’re equipped to avoid common pitfalls and serve a flawless, golden, and savory pastry that will earn rave reviews every time.