Mini Snickerdoodle Croissant with a Dark side

by Amy Stafford on March 5, 2012

Mini Snickerdoodle Croissant with a Dark Side

These beauties taste different from your regular snickerdoodle. Instead of using granulated sugar for the filling, I use brown sugar and I added Cocoa Powder to up the flavor factor.

Of course the fact that I believe chocolate makes everything taste better, has NOTHING to do with it!  Did I just hear you say SURE??

 

Divide dough into three equal portions and flatten into disk.  Cover with plastic wrap and refrigerate for an hour.

Sprinkle filling mix evenly over each dough circle, leaving a 1/2″ border.

Using pizza cutter or sharp knife, cut into to triangular pieces.  Roll up only end to tip.

Mini Snickerdoodle Croissant with a Dark side
 
Author:
Serves: 36
Prep time:
Cook time:
Total time:

 
Ingredients

Dough:
  • 6 ounces package of cream cheese, softened
  • ½ cup butter, softened
  • ½ cup packed brown sugar
  • 1 teaspoon vanilla
  • ⅛ teaspoon salt
  • 1⅔ cups all-purpose flour
  • Milk

Filling:
  • ½ cup pecan chips, toasted
  • 3 tablespoons packed brown sugar
  • 3 tablespoon cocoa powder
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg

Dusting:
  • Powdered sugar
Instructions
  1. In an electric mixing bowl beat cream cheese and butter on medium speed until blended.
  2. Add brown sugar, vanilla and salt. Beat until combined, scrape down sides to blend in any missing ingredients
  3. Add flour and mix
  4. Divide dough into three equal portions and flatten into disk.
  5. Cover with plastic wrap and refrigerate for an hour.
  6. Preheat oven to 350 degrees.
  7. Toast nuts and cool.
  8. In a small bowl combine all filling ingredients and stir.
  9. Lightly flour surface and roll each portio of dough into a 9″ circle.
  10. Lightly brush each round with milk.
  11. Sprinkle filling mix evenly over each dough circle, leaving a ½” border.
  12. Using pizza cutter or sharp knife, cut into to triangular pieces. Roll up only end to tip.
  13. Place on cookie sheet lined with parchment 1″ apart. Bake for 14-16 minutes, until bottoms are light brown.
  14. Place cookie sheets on wire rack to cool. When cool dust with Powdered sugar.


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You can usually find me in my garden, the kitchen, at the gym or spending time with my family. I love sharing recipes, gardening and exercise tips and stories of my backyard chickens and beekeeping.
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{ 2 comments… read them below or add one }

Linda Crow December 12, 2012 at 8:43 pm

Amy, I am loving your blog! I just need to be home more to try everything. I really want to make these fancy snickerdoodle croissants. Dumb question… Where do you get the Dutch processed chocolate? I have never looked for it, so I don’t know if it’s easy to find or not. Thought I would save myself a little time and come right to the source to find out. Hope I can make them during the holidays.

Reply

amy December 13, 2012 at 3:43 pm

Hey Lady, hope you have a safe trip. I get my Dutch processed cocoa in the baking isle and I prefer Ghiradelli! Pretty much anything Ghiradelli makes me happy! :)
xo
Amy

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