Nate's Pineapple/Cheese Croissants!

Nate, our grandson, was over today and he wanted to bake. 

We went to the store and started thinking what  to bake (bad timing).  The place was a madhouse! 

 He loves pineapple and cheese so we decided we try our luck and create an easy version of a croissant.. No such luck!  

There wasn't any pineapple pie filling so I we to make our own and we also experimented with a croissant type Pillsbury Roll using refrigerated Pillsbury  Big Buttery Crescent Rolls as the dough ..  

For a spur of the moment creation I was impressed..They were so good!!  

He and my hubby devoured them !!!  I had enough of the cheese filling left to make some mini cheesecakes as well.

 All of this was experimentation!! 

 Thanks to Nate wanting to bake with me we made some delicious croissants.

 Here are the pictures and the recipe( I didn't measure too well and kind of fudged a lot but this is my recollection..  

The Crescent Rolls worked wonderful!!!! Enjoy!!!!!!!!! 

1  4 oz. cream cheese softened
1 egg yolk(preferred)
1/4 tsp. vanilla
1/4 cup sugar
*1/2 cup flour
*You can eliminate flour unless you are adding the whole egg.

Beat cream cheese, egg, sugar and vanilla until smooth..Add flour and beat until creamy..Set aside

Over low heat in a pot put pineapple juice and cornstarch..Whisk until smooth and thickened..Add crushed pineapple and cool..  
Note: or buy a can of pineapple pie filling to save some time.

He took each croissant and cut off points and rolled it to the shape he wanted.

Fill with a light amount of pineapple and cheese and bake at 375 degrees approximately  10 minutes.

Pretty good for the first time! 

Re- post 

8/14

2011 original