Twice Baked Croissant


1 min read

Baked Cheesecake Filling:
    300 gr Anchor Cream Cheese
    70 gr Castor sugar
    2 gr Vanilla paste
    1   Egg
    15 gr Corn flour
    30 gr Lemon juice
150 gr Mainland Salted Butter
90 gr Caster sugar
150 gr Plain flour
20 gr Flaked almonds
20 gr Rolled oats
Baked Cheesecake Filling:
  1. Soften the cream cheese in the microwave until soft.
  2. Beat the cream cheese, cream, sugar and vanilla until smooth.
  3. Whisk the eggs and corn flour together and add to the cream cheese mixture.
  4. Add the lemon juice.
  5. Place the mixture into a piping bag until ready to use.
  1. Rub the butter into the dry ingredients to form a crumble texture.
  1. Cut a slit in the top of each baked croissant.
  2. Dip each croissant into sugar syrup and then roll in the crumble to cover.
  3. Open the slit and place blueberries into this – then fill with the baked cheesecake filling.
  4. Place onto a baking tray and bake at 170°C for approximately 15 minutes.
  5. Once baked, dust with icing sugar and serve warm or cold.
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