Pecan-Apricot-Cream Croissants – a delicious recipe with pecans, sugar, vanilla, flour, egg, croissants. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Arrange rack in lower third of oven. Preheat oven to 350u00b0F. Spread pecans on a baking sheet and roast until they are lightly toasted, about 8 minutes. Let cool and coarsely chop; set aside. Cover same baking sheet with parchment paper; set aside.
2
To make vanilla syrup, combine 6 Tbsp. sugar and 1/4 cup water in a small saucepan over high heat and bring to a boil; remove from heat, stir in 1/4 tsp. vanilla. Let syrup cool; set aside.
3
With an electric mixer, beat together Neufchatel and remaining 3 Tbsp. sugar on high speed until mixture is fluffy. Add flour, egg and remaining 1/2 tsp. vanilla, and mix on medium speed until blended well. Set aside.
4
Position croissant bottoms on baking sheet and brush each with reserved vanilla syrup. Spread 1/2 Tbsp. jam on each bottom. Spread Neufchatel mixture over jam, sprinkle with chopped pecans and replace croissant tops.
5
Bake until croissants are slightly darkened and filling is puffed, 15 to 20 minutes. Let cool slightly and dust with confectioners' sugar, if desired.
233
kcal
Calories
12
g
Fat
28
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup pecans, 6 tablespoons plus 3 Tbsp. sugar, 3/4 teaspoon vanilla extract, 1 (8 oz.) package Neufchatel, softened, and more.
Yes, Pecan-Apricot-Cream Croissants falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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