Quick Orange Cream Croissants
|All purpose flour||425 Milliliter (1 3/4 cup)|
|Baking powder||15 Milliliter (1 tablespoon)|
|Granulated sugar||1 Teaspoon|
|Butter||75 Milliliter (1/3 cup)|
|Milk||150 Milliliter (2/3 cup)|
|Cream cheese||4 Ounce, softened (125 gram)|
|Granulated sugar||25 Milliliter (2 tablespoon)|
|Grated orange rind||2 Teaspoon|
|Icing sugar||2 Tablespoon (adjust quantity as needed)|
Filling: In small bowl, beat cream cheese with sugar; stir in orange rind.
In large bowl, stir together flour, baking powder, sugar and salt.
Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs.
Using fork, stir in enough milk to make soft, slightly sticky dough; gather into ball.
Turn out dough onto lightly floured surface and knead gently about 8 times or until smooth.
Divide dough in half.
On lightly floured surface, roll out each portion into 9-inch (23 cm) circle.
Cut each circle into 6 wedges.
Place 2 tsp (10 mL) filling about 1 inch (2.5 cm) from curved edge of each wedge.
Roll up dough toward narrow end to form croissant.
Place on lightly greased baking sheet.
Glaze: Beat egg yolk with milk; brush on croissants.
Bake in 375CF (190°C) oven for about 20 minutes or until golden brown.
Dust with icing sugar.