If you’d like to give it a try, the ingredients are listed below. I did eyeball quite a bit of it myself.
Ingredients
- 5 large or 10 medium croissants 3 days old
- 8 ounce cream cheese, room temperature
- 4 ounce mascarpone cheese
- 1/3 can pumpkin puree
- 1 tsp. Pumpkin spice
- 2 tbs. Maple vanilla infused syrup, you can use regular maple syrup + 1 tsp. Vanilla
- Simple syrup for brushing
- A handful pecans roughly chopped, reserve some for topping
Vanilla glaze
- 1/2 cup powdered sugar
- 2 tbs. Milk
- 1/4 tsp. Non alcoholic vanilla
Instructions
- Preheat oven to 375 F.
- Cut the croissant in half to open making sure it stays attached brush the inside with simple syrup and place on a parchment lined baking sheet.
- Make the filling by whisking and folding the ingredients, place in a pastry bag pipe inside the croissants brush the top with simple syrup and bake for 8 minutes.
- Make a the vanilla glaze, once the croissants come out of the oven let cool for a couple of minutes before spooning the glaze and topping with chopped pecans. Enjoy.
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