Cranberry Croissants



  • 1 kg pastry dough
  • 190 g cream cheese
  • 1.5 cups Dried cranberries
  • 1 beaten egg
  • 1 tbsp icing sugar


  • Spread the dough over a floured surface and flatten with a rolling pin to half-centimeter thick; cut into triangular sheets.
  • Place cranberries and a tablespoon of cream cheese at the center of each triangle.
  • Roll from one end to form the croissants. Glaze with beating egg with the help of a brush.
  • Place on a silicone covered baking sheet and bake at 160°C for 30 minutes.
  • Let them cool and sprinkle with icing sugar.