Description
Flaky croissants filled with juicy blueberries, perfect for a brunch treat.
Ingredients
Scale
- 1 package store-bought croissant dough
- 1 to 1 1/2 cups fresh blueberries, washed and patted dry
- 2 tablespoons granulated sugar plus extra for sprinkling
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 egg beaten with 1 tablespoon water for egg wash
- 2 tablespoons unsalted butter, melted, for brushing
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Unroll the croissant dough and separate into triangles as directed on the package.
- In a small bowl, toss the blueberries with 2 tablespoons of sugar, lemon zest, and vanilla. Let sit for 2 minutes.
- Spoon a small pile of the blueberry mixture onto the wide end of each triangle.
- Fold each triangle into a crescent shape and tuck the ends under to seal.
- Place on the prepared baking sheet, brush with the egg wash, and sprinkle with extra sugar if desired.
- Bake for 15 to 18 minutes, until golden brown and puffed.
- Remove from the oven, brush with melted butter, let cool for 5 minutes, and dust with powdered sugar before serving.
Notes
Serve warm with coffee and store extras in the freezer for emergency breakfasts.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 250
- Sugar: 7g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: croissants, blueberry, brunch, baking, pastry