5 Croissant Specials for Fall

Posted on September 24, 2018   /   Posted in General News

The experts at Vie De France have crafted many delicious recipes, and we’ve put some together here that capture the flavors of fall, including cinnamon, apple, and pumpkin.

1. Cinnamon Braid Bread (Estonian Kringle)

Ingredients:

1 VDFY Croissant Sheet
Cinnamon Butter
1/2 cup butter melted
1/2 cup brown sugar
1/2 cup sugar
2 tbsp. cinnamon
4 tbsp.  flour

Directions:

– Mix all ingredients for the Cinnamon Butter. Removed Sheet from freezer and let thaw slightly at room temperature.
– Spread 1/2 the cinnamon butter all over sheet. Roll longest side. Slice in half length wise.
– Cross over both strips into braids and twist into a wreath. Set on paper-lined bake sheet.
– Proof, egg wash, top with chopped nuts-pecans
– Bake 325 convection 20-30 minutes
– When cool, ice or dust with donut sugar. Makes 2 Braids!

2. Cinnamon Apple Pullapart

Ingredients:

6 medium VDF croissant dough – lightly chopped
10 oz apple pie filling – chopped if using sliced filling
1/2 cup cinnamon-sugar
1/2 cup chopped nuts

Directions:

– Mix together – divide among six mini-bundt pans
– Proof until double; bake at 325 approximately 18 minutes.
– Cool 5 minutes in pan, turn out.
– Serve warm or cool and garnish with powdered sugar.

3. Roasted Apple Cranberry Croissant Strudel With Blue Cheese & Thyme

Ingredients:

VDFY SKU #9300 Croissant Sheet Dough
5 red apples, Gala, cored, quartered and sliced ¼ “thick
1 cup cranberries, fresh or frozen
6 large shallots, peeled and sliced ¼ “thick
¼ cup Olive Oil
1 tsp salt
½ tsp cracked pepper
Fresh thyme
Blue Cheese
Egg Wash
Flake or coarse sea salt

Directions:

– Heat oven to 425°. Lightly oil large rimmed baking sheet. In a large bowl, toss together the apples, cranberries, shallots, ¼ cup of olive oil, salt, pepper and a few sprigs of thyme.
– Spread on baking sheet and roast, tossing occasionally, until tender and golden, about 30-40 minutes. Remove from oven and let cool.
– Thaw Croissant Sheets until just pliable. Cut into 6 squares approximately 5X5 inches.
– Make 5 cuts on each side equally apart, leaving a 1 ½ inch strip down the center.
– Spoon filling down center on Croissant dough. Scatter 1 tbsp. of blue cheese crumbles over filling.
– Beginning at the top, crisscross the pastry strips over the center of filling.
– Place Strudel on parchment-lined baking sheet to proof until double in size.
– Brush with Egg wash, sprinkle with Flake salt or coarse sea salt and bake in pre-heated convection oven at 325° for 25-30 minutes until golden brown.

Makes: 1 Croissant Sheet makes 6 Strudels

4. Pumpkin Croissants

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.

5. Roasted Apple Cranberry Tarts with Blue Cheese & Thyme Croissant

Ingredients:

VDFY #9300 Croissant Sheet Dough
5 red apples, Gala, cored, quartered and sliced ¼ “thick
1 cup cranberries, fresh or frozen
6 large shallots, peeled and sliced ¼ “thick
¼ cup Olive Oil
1 tsp salt
½ tsp cracked pepper
Fresh thyme
Blue Cheese, ¾ cup
Olive Oil to drizzle
Flake or coarse sea salt

Directions:

– Heat oven to 425°. Lightly oil rimmed ½ sheet pan. In a large bowl, toss together the apples, cranberries, shallots, ¼ cup of olive oil, salt, pepper and a few sprigs of thyme.
– Spread on baking sheet and roast, tossing occasionally, until tender and golden, about 30-40 minutes. Remove from oven and let cool.
– Thaw Croissant Sheets until just pliable and roll out slightly to fit into ½ sheet pan lined with parchment paper.
– Scatter Apple Cranberry filling over Croissant dough. Scatter blue cheese crumbles on top.
– Set aside, covered, to proof slightly, about 30-45 minutes.
– Drizzle with olive oil, sprinkle with flake salt or coarse sea salt and black pepper.
– Bake in pre-heated convection oven at 400° for 18-25 minutes until golden brown and cheese is just melted.
– Cool slightly and cut into squares. Garnish with fresh thyme.

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