For a close friend of mine who doesn’t like vinegar, I made a cold spaghetti salad with Greek yogurt.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Additional Time: | 35 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 9 |
| Yield: | 9 croissant cups |
Ingredients
- 6 large stale croissants, cut into small cubes
- 1 cup diced fresh strawberries
- ½ (8 ounce) package cream cheese, softened
- ⅓ cup white sugar
- ¼ cup milk
- 1 egg
- 1 teaspoon vanilla extract
- 2 tablespoons confectioners’ sugar
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease 9 cups of a muffin tin; place tin on a baking sheet.
- Divide croissant cubes evenly among greased muffin cups. Press strawberries into and on top of the cubes.
- Beat cream cheese, white sugar, milk, egg, and vanilla extract together in a large bowl until smooth. Pour over each muffin cup slowly until croissant cubes and strawberries are fully soaked.
- Bake in the preheated oven until set and evenly browned, 30 to 40 minutes. Cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely, about 30 minutes. Dust with confectioners’ sugar before serving.
- You should have about 5 1/2 cups of croissant cubes. If using fresh croissants, spread cubes on a baking sheet lined with parchment paper and toast them in the preheated oven to dry them out, about 5 minutes.
- Substitute frozen strawberries (thawed) for the fresh if preferred.
Nutrition Facts
| Calories | 279 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 8 g |
| Sodium | 380 mg |
| Sugars | 16 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Make it, but used frozen (defrosted) strawberries since I didn’t have any fresh ones – everyone loved it. It’s not too sweet and the powder sugar on top makes a big difference in the taste. The leftovers (which weren’t many) we toasted up in the toaster oven and then added the powder sugar were also great! Will make again, thanks for the recipe!
I made this as a dessert in a 9″square baking dish because I thought the muffin cup way made them just too small. I also used blueberries and raspberries because that’s what I had on hand. (Baked strawberries just aren’t my thing.) I thought it was excellent, not too sweet and somewhat custard like. I will definitively make this again.
Just ate these delish little cups! Hubby and I loved them! Mine didn’t look quite as pretty, but after powder sugar looked good. I used all 8oz. of cream cheese by error……still wonderful. Cut back sugar to 1/4 c and 6 small croissants instead…… all worked out. Will make for brunch soon…….sure my company will love these different little treats. Adjusted sugar was perfect! So glad I tried, thanks!
overall very good. There was something that didn’t add up with the recipe and the “how to make” video. But I modified from what I saw on the video when making this recipe. Recipe states to chop up the strawberries or use frozen, well the strawberries in the video seemed to be mashed, so I mashed my strawberries as well. I ended up using only 4 large croissants and my muffin wells were standard size and the amount of croissant pieces made actually 16 muffins and the cream cheese sauce managed to extend to all 16, I just had to add a little more strawberries to match. Overall, very nice. We really liked them.