Woo Hoo! I am so happy to share this recipe with you. I have been wanting to make these for a while but I was waiting for the perfect moment. So that was this past weekend. I had the whole recipe figured out in my head, ingredients, cooking times, the whole shebang, I just hadn’t actually made them yet because I wanted it to be closer to Christmas. And since today I was having my Christmas tree delivered I had to stay home, and it seemed like the perfect moment had come.
Now about that christmas tree, does anyone else have their tree delivered? Because I had never heard of it. It felt very luxurious somehow. I live in an apartment and the thought of me struggling alone with a giant Christmas tree all the way from the parking lot to the building was more than I could bear so I researched and sure enough you can actually order them online and have them delivered to your living room.
No needles in my car, big hurray to that.
Anyway, I for one, am going to serve these on Christmas morning, among other things but they will have a place on the table. (…like, in front of me)
They are just so crazy delicious. Slightly crispy on the outside, and then a whole lot of oozing soft sweetened cream cheese, cranberry and chocolate chips all mingled together in perfect harmony.
I think I actually jumped a little when I tasted them, I was so excited. Normally I behave like an adult, but with all things Christmas going on I get a little excited and forget my poise.
What’s even better is that I made them with a can of croissant dough, that I had frozen in the can. Yes you can freeze a can of croissants! I took out the frozen can, wiggled off the wrapping (you know, the ones you twist) and defrosted the dough in the microwave for two minute and I was ready to roll, literally.
You don’t have to have anything at room temperature either. So you can decide spur of the moment to bake them without planning.
1 can croissant dough
3/4 C. Cream Cheese mixed with 2 tablespoons of sugar of choice
1/2 C. cranberry jam / jelly / sauce or Holiday Cranberry and Pear Sauce with Star Anise.
cinnamon sugar made with 1 tablespoon sugar of choice + 2 tsp. cinnamon
1 beaten egg
1/3 Cup Semi-Sweet Chocolate
icing sugar for dusting
Flour your work surface and pre heat the oven to 180° C / 350 ° F.
open the can of croissant dough and roll it out. You will have a long strip. I flattened it even more with a rolling pin so that it would seal the perforations in the dough.
Sprinkle over the entire length, the cinnamon sugar leaving an inch from the seam free so that it will stick when closing.
With the help of a small spoon, place the cranberry jelly on top, followed by the cream cheese.
Divide the chocolate chips over the entire length.
Brush the seam with the beaten egg. Carefully roll the strip over to close it.
Divide into four pieces with a knife, sealing the edges a little with your fingers. Carefully roll each one into a coil.
Put onto a baking sheet that has been covered with parchment paper.
Brush the tops with the remaining egg.
Place in the middle of the oven and bake for about 25 to 30 minutes.
Remove from the oven and let cool on a rack before dusting with icing sugar.
If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day.