Raspberry and Cheese Stuffed Croissants
Time: 47 minutes
Serves: 6
Don’t throw out those stale croissants! Fill them with fresh homemade raspberry quick jam, melty cheeses, then bake until the croissant is once again crisp and golden. Finish them off with your very own rosemary infused honey. You can also use fresh croissants: pop them into a 170°F oven for about 10 minutes.
Prep Time:
20 minutes
Cook Time:
27 minutes
Serves:
6
Perfect for:
Afternoon Snacks
Breakfast And Brunch
World Cuisine
Ingredients
- 2 packages (6 ounces each) Driscoll’s Raspberries
- 1 ⅓ cup sugar
- Zest from 1 medium lemon
- 1 tablespoon fresh lemon juice
- 1 sprig (3 – 4 inches long) fresh rosemary
- 1/2 cup honey
- 6 purchased croissants, day old
- 6 tablespoons mascarpone
- 6 slices brie
- 6 tablespoons shredded fontina cheese
Directions
- PLACE 2 packages (6 ounces each) raspberries into a saucepan.
- ADD 1 ⅓ cup sugar.
- ADD zest from 1 medium lemon.
- ADD 1 tablespoon fresh lemon juice.
- BRING to a boil over high heat.
- REDUCE temperature to medium low and STIR and MASH occasionally about 15 minutes until raspberries are pureed and mixture is thick enough to coat the back of a wooden spoon.
- SET ASIDE raspberry quick jam.
- STRIP leaves from 1 fresh rosemary sprig (3 – 4 inches long).
- PLACE into a small saucepan.
- ADD 1/2 cup honey.
- COOK over low heat and STIR occasionally until honey is warm and fragrant, about 5 minutes.
- STRAIN to remove rosemary leaves.
- SET ASIDE infused honey.
- PREHEAT oven to 325°F.
- SLICE OPEN 6 purchased croissants.
- FILL each croissant with 1 tablespoon mascarpone.
- FILL each croissant with 1 slice brie.
- FILL each croissant with 1 tablespoon shredded fontina cheese.
- FILL each croissant with 1 – 2 tablespoons raspberry quick jam.
- BAKE 8 – 10 minutes until cheese is melted and croissant is golden and crisp.
- DRIZZLE each croissant with infused honey.
- SERVE immediately.
