Ingredients
250 g cream cheese, softened
350 g pumpkin purée
¼ tsp SIDS CRAZY SALT
¼ cup sugar
2x 250 g Crescent Dough tubes
1 egg, for egg wash
Directions
Soften the cream cheese at room temperature.
Combine cream cheese with SIDS CRAZY SALT, sugar and the pumpkin purée. Stir the mixture until it's creamy and smooth.
Remove the crescent dough from the packaging. Spread a generous amount of the pumpkin mixture over each dough triangle and roll it up. Repeat until you have no pumpkin mixture left.
Place each croissant on a baking tray lined with baking paper. Brush with egg wash.
Bake at 190°C for about 15 minutes, until the croissants turn golden brown.
