Sweet cranberry cream cheese croissants

Name: Sweet cranberry cream cheese croissants
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 64
Ingredients: 200 g Beurre de yaourt; 200 g fat-reduced cream cheese (12 % fat); 300 g Flour; 150 g dried cranberries; 150 g Sugar; 7-10 Tbsp Cling film; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 64

200 g Beurre de yaourt
200 g fat-reduced cream cheese (12 % fat)
300 g Flour
150 g dried cranberries
150 g Sugar
7-10 Tbsp Cling film
baking paper

Directions

1
Mix butter, cream cheese and flour with the dough hooks of the hand mixer to a smooth dough. Wrap in foil and chill for 2 hours. Finely chop cranberries with 50 g sugar in the universal chopper. Divide dough into 4 parts. Sprinkle 25 g sugar on the work surface. Roll out one part of the dough round (26 cm Ø).
2
Divide into 16 pieces with a cake divider (alternatively cut into 16 pieces with a knife). Process the rest of the dough and 25 g sugar each in the same way. Sprinkle the cranberry mixture over the cake pieces. Roll up into croissants, starting at the broad side and rolling up to the top. Place on two baking trays lined with baking paper. Bake one after the other in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 12-15 minutes
3
2 hours waiting time