My at-work sewing bee is tomorrow night, and I signed up to bring desserts. I chose to make some mini-pumpkin pie croissants and I'm glad that I did. They are little, tasty, and I think they'll be just enough for an early evening dessert. I've included the picture from the blog where I found this recipe, because it's much better than mine.
Original blog picture:
I didn't do the entire recipe, I halfed every ingredient. I used only one container of cresent rolls and that make 16 croissants. That's a fine number for the small group of ladies I'll share with tomorrow night. The original recipe calls for two cans of croissants, which would make 32.
1 can of Pillsbury croissants
Roll out and cut each croissant in half, lengthwise. For each one (before the filling) press it out to widen it.
1/4 block of cream cheese
1/2 cup of pumpkin (not pumpkin pie filling)
3/4 tsp. pumpkin pie spice
1 1/2 tbsp. sugar
Mix all in a bowl with a whisk or use a motorized mixer. Make sure all is completely mixed together and smooth. Put about one tablespoon of filling in the center of each halfed croissant and spread lengthswise. If there's too much, keep that in the middle. Roll up each starting at the end that is the widest. Roll each croissant in the sugar topping (ingredients below).
2 tbsp. sugar
1/2 tbsp. pumpkin pie spice
Roll each croissant in the sugar topping, place on baking sheet (covered with parchment paper) and bake at 375 degrees for about 15 minutes. Keep watch and check the bottoms of the croissants for burning (you don't want them burnt).