Ingredients:
6 #9326 FUB LG Butter Croissant, 3.4 oz.
Filing:
4 oz. Cream Cheese, room temperature
4 oz. Pumpkin puree
2 tbsp. Sugar
1 tsp. Cinnamon, ground
¼ tsp. Nutmeg
Egg Wash
Garnish: 6 tsp.Pumpkin Seeds, raw
Icing: 2 cups Confectioner’s Sugar
¼ cup Milk
¼ tsp. Cinnamon
Directions:
Thaw overnight under refrigeration or at room temperature until just pliable.
Make Pumpkin Butter: In mixing bowl, combine cream cheese, Pumpkin puree, sugar, cinnamon and nutmeg and mix until smooth. Set aside.
Shape Croissants: Gently unroll croissants to open into a long triangle or “Eiffel Tower” shape.
Spoon 1 tbsp. of Pumpkin filling in base of croissant and fold wide bottom edge of croissant dough over to cover it. Press lightly around edges to seal and prevent filling from leaking out. Continue rolling croissant up towards point. Bring ends around to form “crescent” shape and place on greased, parchment-lined baking sheet to proof. Be sure the point, or end, of croissant in on the underside of the croissant.
Proof Croissants: in proof box or at room temperature (covered lightly with plastic to keep from drying out) until double in size. Careful not to over-proof otherwise croissants will fall and deflate after baking.
Finish:
Brush or spray Croissant lightly with an egg wash.
Sprinkle 1 tsp. of pumpkin seeds on top of each Pumpkin Croissant after egg wash has been applied.
Bake Croissants: Preheat Oven to 325° convection or 350° conventional. Bake Croissants for 18-22 minutes until golden brown. Remove from oven and let cool.
Make Icing: Whisk confectioner’s Sugar, milk and cinnamon together in small bowl until smooth. Add more milk if needed. Icing should be runny but thick enough to stay in place and harden after applied. Using a pastry bag, or spatula, drizzle icing over tops of Croissants.