Raspberry and Cheese Stuffed Croissants
Time:47 minutes
Prep Time:
20 minutes
Cook Time:
27 minutes
Serves:
6
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.
