Delicious for your autumn breakfast, these croissants with pumpkin. You can really make something special with a little pumpkin puree. Delicious with savory bacon and a little sweet icing sugar and almonds on top.
For 6 people:
- 350 grams of pumpkin cubes
- 6 slices of thicker bacon
- Tin of ready-made croissant dough for 6 pieces
- Pinch of nutmeg
- 1 egg
- Handful of almond flakes
- Powdered sugar
Make it vega!
We really like the combination between the sweet pumpkin and savory bacon. But you can also make these pumpkin croissants very veggie of course. Then omit the bacon and season the pumpkin puree with a hint of salt & pepper and possibly cinnamon. The croissants will be sweet rather than savory. But hey, that’s nice too!
Croissants with pumpkin
Preheat the oven to 200 degrees (or whatever the croissants package indicates).
Boil the squash cubes for 10 minutes, drain and let them steam dry briefly. Mix them into a smooth puree.
Place a few paper towels in a colander and spoon in the pumpkin puree. Drain briefly so that it is less moist. Then season the puree with a little nutmeg.
Cut the slices of croissant dough loose along the seams. Brush with the pumpkin puree and place a slice of bacon lengthwise on the dough. Roll up the croissants and place them on a baking tray lined with parchment paper.
Brush the pumpkin croissants with beaten egg and sprinkle with the almond shavings. Bake them for 12 to 15 minutes until golden brown and done in the preheated oven. Dust with icing sugar.
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