Ingredients
- 8 ounces cream cheese softened
- 1/4 cup sugar
- 1/2 teaspoon vanilla
- 2 small egg
- 2 sheets frozen pastry puff thawed at room temperature for 45 minutes
- 2 Ghirardelli semi sweet baking bars
- 1 teaspoon water
Recipe Description
These mini croissants are made with frozen pastry puff. They are stuffed with cheesecake dough and a piece of Ghirardelli chocolate! I know what you are thinking! Let me at them! These are so simple. However you need to make the cheesecake batter ahead of time and let it get nice and thick in the refrigerator for a couple of hours! So this recipe requires a little planning ahead.
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