These cotton candy croissants are made from a rough puff pastry then filled with cotton candy flavored cream cheese. They are a fun and easy to make breakfast treat. Perfect for birthday breakfast or just because your awesome breakfast!
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Rough Puff Pastry
I had never made rough puff pastry before this and I really wanted to try it out to make these cotton candy croissants. I found this recipe for 15-minute puff pastry from Dessert for Two on Pinterest. It is very informative and it turns out really well. Making rough puff pastry at least once is a must. It has all sorts of uses sweet and savory not just cotton candy croissants! However, if you do not want to make the rough puff pastry, you can totally pick up a box of frozen puff pastry from the grocery store.
I made the rough puff pastry and chilled it in the fridge overnight. Since I was making them for breakfast this timing worked out for me. Just chilled a few hours would be good. The next morning, I pulled the dough out of the fridge and let it sit on the counter while I whipped up some cotton candy flavored cream cheese. This is also a good time to preheat your oven to 375 degrees.
Make the Cotton Candy Cream Cheese Filling
For the cotton candy cream cheese, I stirred to together 4 ounces of softened cream cheese with 1/2 teaspoon vanilla extract, 1/4 teaspoon of cotton candy flavoring, 3 tablespoons of cotton candy sugar for flavor. And 2 tablespoons of rainbow sprinkles for color and because sprinkles!
The cotton candy sugar is the kind that is used to make cotton candy in a cotton candy machine. I used pink vanilla which colored the cream cheese too. Set the cotton candy cream cheese aside and roll out the dough.
Assemble the Cotton Candy Croissants
Lightly flour your surface and a rolling pin. Then roll out the dough until about 1/4 inch thick. Trim the edges. Then cut into two rectangles then 4 squares, then each square into 2 triangles.
Now spread a heaping tablespoon or so of the cotton candy flavored cream cheese on each triangle. Then carefully roll the triangles up starting at the fat end rolling to the small end.
Place the croissants on a parchment or Silpat lined cookie sheet. Brush each one with egg white then sprinkle with more cotton candy sugar and more SPRINKLES!! Bake them for 12-15 minutes or until puffed up and just slightly golden around the edges. The cotton candy sugar will make a gorgeous pink crust!
These cotton candy croissants are a bright, colorful, and tasty. So much fun! The cotton candy sugar sprinkled over the top gives a great sweet crunch then the pastry is a buttery, flakey transition to the cotton candy cream cheese. They are surprisingly balanced in sweetness despite all the sugar. They go great with a cup of coffee or chai latte. Mmmmm! You have got to get your cotton candy croissant on!!