Croissants made easy.
This berries and cream croissants recipe will change the way you look at homemade pastries. Flaky, buttery golden croissants filled with an irresistible homemade blueberry jam and triple cream filling. You can’t beat that!
Why you'll love my recipe.
Bakery style pastry
These berries and cream croissants look and taste like they are from your local bakery shop but BETTER! It won’t cost you an arm and a leg.
Easy preparation
When hosting brunch, everyone needs an easy and delicious sweet treat that looks fancy.
Not too sweet
Maybe it’s the European side in me but I love semi-sweet desserts. I want to taste flavors, not sugar. This recipe is so delightful and light, you’ll want to eat more than one.
Ingredient notes.
Puff pastry
- Do not be intimidated. We will be using pre-made puff pastry from the store. I used fresh, refrigerated puff pastry but you may use frozen.
Blueberries
- I prefer frozen berries but feel free to use fresh or mix it up. I’ve made other variations of this recipe with fresh raspberries and blackberries too.
Lemon juice
- Breaks through the sweetness of the fruit and cream.
Sour cream, cream cheese and heavy cream
- When it comes to homemade cream filling, my famous triple cream combination is life changing. I know that’s a crazy claim but it is. It will literally make you say WOW! This recipe makes extra filling on purpose. Fill up those croissant babies!!
Gold foil
- Listen, this is optional but sometimes being extra goes a long way, especially when it comes to pretty presentation. Shop my exact gold foil here. (Affiliate link)
For the rest of the ingredients, please see the recipe index card below!
How to make Berries and Cream Croissants.
Prepare the puff pastry
Thaw the puff pastry per package instructions. Please note that refrigerated puff pastry sheets are a different size than freezer puff pastry sheets. If using refrigerated puff pastry, divide the sheet into 6 equal squares, about 5 inches x 5 inches. If using freezer puff pastry, use two sheets to cut 8 squares total.
Shape and seal the puff pastry
Brush each square with egg wash, then grab one corner and fold into a triangle. Press and seal the edges to ensure it doesn’t pop open too much in the oven. Brush the tops with more egg wash.
Bake
Depending on the puff pastry package directions, bake for 22-25 minutes until deep, golden brown.
Make the jam
While the croissants are baking, make the jam. Combine everything in a saucepan and simmer for about 15-20 minutes until most of the fruit is broken down and the juices have thickened.
Make the cream
You can make the cream up to one day ahead. Cover with plastic wrap and store in an airtight container in the refrigerator. Bring it to room temperature and give it a good mix before using to fluff it up again.
Assemble the berries and cream croissants
The puff pastry must be completely cooled before assembling. Use a sharp knife to slice in half and spread both sides with jam. Then, pipe the filling on the inside. Shop piping bags with tips here. (Affiliate link) You may also find some at select craft stores. I used the #2C Drop Flower Tip from Michael’s Craft Store. Click here to shop. I prefer to use their piping bags as well. The quality is stronger and something I am more familiar with. Click here to shop my exact bags.
How to store leftovers.
Croissants and puff pastry desserts in general are best enjoyed same day because their buttery, flaky texture diminishes over time. The longer they sit, they tend to lose their crispiness and become stale or soggy.
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Berries and Cream Croissants
Ingredients
- 2 sheets pre-made puff pastry frozen or refrigerated
- 1 egg whisked
- 1 Tablespoon powdered sugar for dusting
For the jam:
- 2 cups frozen wild blueberries may substitute with fresh or other berries
- 1/4 cup granulated sugar
- Juice of 1/2 small lemon
For the cream filling:
- 2 cups heavy whipping cream cold
- 8 ounces cream cheese
- 2 Tablespoons sour cream
- 1/4 cup powdered sugar adjust according to your preference of sweetness
- 1 teaspoon vanilla extract
Instructions
- Please read my blog post for helpful instructions and notes before beginning.
- Preheat the oven to 425°F / 218°C. If using frozen puff pastry, thaw per packaging instructions. It should be manageable to use but still cold to the touch. Use a rolling pin to gently flatten the sheets a bit. If using refrigerated puff pastry, skip this step.2 sheets pre-made puff pastry
- Depending on the size of your puff pastry sheets, cut each sheet into 4 equal squares so you have 8 squares total. The squares should be about 5 inches on all sides. Feel free to cut into smaller squares but baking time and results may vary.
- Brush each square with egg wash, then grab one corner and fold into a triangle. Press and seal the edges to ensure it doesn't pop open too much in the oven. Brush the tops with more egg wash. Sprinkle with coarse sugar or leave it as it.1 egg
- Bake for 22-25 minutes until deep, golden brown. Set aside to cool completely. Do not cut the croissants just yet. Please see note below.Note: I noticed when I use frozen puff pasty, they need a few minutes longer to bake in the oven. Refrigerator puff pastry takes a few minutes less. Keep an eye on the puff pastry color at the 22 minute mark and monitor the color/bake after that.
- While the croissants are baking, make the jam. To a pot over medium heat, add frozen blueberries, sugar and lemon juice.2 cups frozen wild blueberries, 1/4 cup granulated sugar, Juice of 1/2 small lemon
- Bring to a simmer. Cook over medium-high heat for 15-20 minutes until the fruit is dissolved and the juices are thickened. Stir frequently. Keep an eye closely to avoid burning the jam. Don't rush this step. Set aside to cool as it will continue to thicken.Note: If using fresh fruit, cook the jam for an additional 5 minutes to reduce as fresh fruit has higher water content than frozen.
- While the croissants are baking, make the cream. To a large mixing bowl, add cold heavy cream, powdered sugar and vanilla extract. Use a hand mixer to beat until stiff peaks form. To a separate large mixing bowl, add cream cheese and sour cream. Use a hand mixer for 1-2 minutes and beat until fluffy, creamy and combined. Then, gently fold in 1/3 of the whipped cream at a time to the cream cheese mixture. Continue folding until fully combined. Taste and adjust sweetness per preference. Note: You can make the filling up to one day ahead. Store in an airtight container in the refrigerator. Just make sure to bring it to room temperature and give it a good mix with the hand mixer before using to fluff it up again. It naturally becomes stiffer when chilled.2 cups heavy whipping cream, 8 ounces cream cheese, 2 Tablespoons sour cream, 1/4 cup powdered sugar, 1 teaspoon vanilla extract
- Use a sharp knife to cut each croissant in half but not all the way through. Gently open and spread a generous amount of jam on both sides. Fill with cream filling. Don't be shy! This recipe makes extra filling on purpose. It's the best part of this dessert. Close and dust the tops with powdered sugar. Best served immediately.1 Tablespoon powdered sugar
Notes
- Croissants and puff pastry desserts are best enjoyed same day from because their buttery, flaky texture diminishes over time. The longer they sit, they tend to lose their crispiness and become stale.
- You can make the cream up to one day ahead. Cover with plastic wrap and store in an airtight container in the refrigerator. Just make sure to bring it to room temperature and give it a good mix before using to fluff it up again.
- I noticed when I use frozen puff pasty, they need a few minutes longer to bake in the oven. Refrigerator puff pastry takes a few minutes less. Keep an eye on the puff pastry at the 22 minute mark and monitor the color/bake after that.
Nutrition
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer
I made these a couple of weeks ago and I’m coming back to say this is a 5 star recipe. If I could give it 10 stars I would! So good! Thanks Patricia for another amazing recipe!
This is the best review we could receive! Thank you so much, Esther! 🙂
Hi Patricia, These look delicious and I am planning on making them for a party this weekend. I had a question about the gold leaf in your link. It says it is non-edible. I wondered if this link is incorrect and there is one that is edible that you use. Thanks. Kathleen
Thank you for catching that, Kathleen! I’ve updated the link. Happy baking! 🙂
Simply amazing, i had these at a party and they were delicious. I am so glad you posted the recipe , i cant wait to make them❤️
Thank you so much, Delia! 🙂
Definitely adding this to my list of recipes to make! Looks absolutely delicious! Everything that you make is like a work of art!
Thank you, Lidia! 🙂
There are so delicious. We had ate them all in one day. We also make them in a mini version! Perfect to take to gatherings or parties. Another winning recipe.
Thank you, Alina! We love to hear reviews like this. 🙂