Quick Carrot Croissants with Bimi^® Baby Broccoli

These charming carrot-shaped croissants are a delightful addition to your brunch table. Filled with a creamy mixture of cream cheese, fresh herbs, and tender Bimi® baby broccoli, they’re both festive and flavorful.

Prep

20 minutes

Cook

15 minutes

Serves

Ingredients

1 sheet puff pastry, thawed if frozen (from the refrigerated section)
1 egg, beaten
2 large carrots, peeled and grated
1 cup Bimi^® Baby Broccoli, rinsed and chopped
12 oz cream cheese (about 1½ cups)
2 tablespoons fresh parsley, finely chopped
2 tablespoons fresh chives, finely chopped
Salt and freshly ground black pepper, to taste
Fresh parsley sprigs, for garnish

Directions

Preheat the oven to 375°F and line a baking sheet with parchment paper.
Prepare the puff pastry:
Unroll the puff pastry sheet on a lightly floured surface. Cut the sheet into 6 equal triangles.Starting from the wide end, roll each triangle towards the point to form a croissant shape. Place the croissants on the prepared baking sheet.
Brush with egg wash:
In a small bowl, beat the egg. Brush the tops of the croissants with the beaten egg to give them a golden finish when baked.
Bake:
Bake the croissants in the preheated oven for 12–15 minutes, or until golden brown and puffed. Remove from the oven and let them cool on a wire rack.
Prepare the filling:
While the croissants are baking, bring a small pot of water to a boil. Add the chopped Bimi^® Baby Broccoli and blanch for 2–3 minutes until tender-crisp. Drain and rinse under cold water to stop the cooking process.In a mixing bowl, combine the cream cheese, grated carrots, blanched Bimi^® Baby Broccoli, chopped parsley, and chives. Season with salt and freshly ground black pepper to taste. Mix until well combined.
Assemble the croissants:
Once the croissants have cooled, slice each one horizontally, leaving a hinge so they open like a sandwich. Spoon or pipe the cream cheese mixture into each croissant.

Garnish with a small sprig of fresh parsley at the open end to resemble carrot tops.