Lemon Blueberry Croissants

These Lemon Blueberry Croissants combine the flaky, buttery layers of traditional croissants with a delightful burst of fresh blueberries and a zesty lemon cream filling. Perfect for breakfast or brunch, they offer a balance of sweet and tart flavors, making each bite a refreshing experience. This recipe respects traditional techniques while adding a creative twist, ensuring a delightful treat that is both satisfying and visually appealing.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup whole milk
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 packet active dry yeast
• 1 egg, for egg wash
• 1 cup fresh blueberries
• 1/4 cup lemon juice
• 1 tablespoon lemon zest
• 1/4 cup powdered sugar
• 1/4 cup cream cheese, softened

Instructions:

1. In a small bowl, dissolve the yeast in warm milk and let it sit for about 5 minutes until frothy.
2. In a large mixing bowl, combine flour, sugar, and salt. Add the cubed butter and mix until the mixture resembles coarse crumbs.
3. Add the yeast mixture to the flour mixture and knead until a smooth dough forms. Cover and let it rise in a warm place for 1 hour.
4. Roll out the dough into a rectangle, fold it into thirds, and refrigerate for 30 minutes. Repeat this process two more times to create layers.
5. Preheat the oven to 400°F (200°C).
6. For the filling, mix cream cheese, lemon juice, lemon zest, and powdered sugar in a bowl until smooth.
7. Roll out the dough into triangles. Place a spoonful of lemon filling and a few blueberries at the base of each triangle. Roll up from the base to the tip and shape into a crescent.
8. Place the croissants on a baking sheet lined with parchment paper. Brush with egg wash.
9. Bake for 15-20 minutes or until golden brown. Let cool slightly before serving.