Veggie Croissant Cones
Easter is one of the most joyous, bright-colored celebration that typically includes big dinners and gathering with friends and family. Sometimes it can be troublesome to come up with eye catching appetizer or brunch dishes that are both tasty and pleasing to all the senses. These cream cheese and vegetable stuffed croissant cones are a wonderful way to get creative for your Easter celebration. You can pre-fill them or create a build-you-own bar for your guests to enjoy personalizing their own individual croissant cone. These are both a fun and unique Easter party treat!
Make This Recipe
For the Croissant Dough:
2 3/4 cups all-purpose flour
3 tablespoons granulated sugar
2 teaspoons dry active yeast
1 1/4 teaspoons salt
1 cup unsalted butter, cold
1/2 cup milk
1/4 cup water
1 Egglands Best Egg, large
For the Herb Cream Cheese Filling:
16oz cream cheese
½ cup greek yogurt
1 tbsp dill
1 tbsp onion powder
2 tbsp lemon juice
Raw baby carrots
Yellow pepper slices
Raw string beans
For the Dough:
- In a large mixing bowl, whisk together the flour, sugar, yeast, and salt.
- Using two knives or two forks, cut the butter into your dry mixture until only small granules remain.
- Whisk together the milk, water, and egg in a small bowl, and add it to the flour/butter mixture.
- Stir together until the dough starts to form a ball. For the last couple minutes you can mix it with your hands and gently form in into a ball if you desire.
- Wrap the dough in plastic wrap and chill in your fridge for at least 30 minutes.
- Dust the work surface with flour, and roll the dough out to a rough rectangle shape, about 1/2-inch thick.
- Fold the dough into thirds, in an accordion-like method.
- Turn 90 degrees, roll, and fold again. This is creating those flakey layers that will form as the dough bakes.
- Repeat this method 2 more times, and then wrap the dough in plastic wrap, chill in the fridge for another 30 minutes.
- Once the dough is done chilling in the fridge, divide it into 3 equal portions. Roll out each portion into a long rectangle, about 1/8-inch thick.
- Take 8 large rectangles of tin foil and shape them into cone-like shapes about 2 inches in diameter at the top of the cones. Make sure they come to a point at the ends to form the cone-like shape that the croissant dough will wrap around.
- Cut the dough into skinny triangles. Wrap the dough around the tin foil cones, starting at the tip and working your way up the cone leaving space at the top so that there is room to fill with the herb cream cheese. You may need to use 2-3 dough triangles for each cone.
- Place the cones on a parchment paper-lined baking sheet, cover loosely with plastic wrap, and allow to rise for 1 hour or until puffy and nearly doubled in size.
- In your preheated 400 degrees F oven, bake the croissant cones for 10 minutes or until puffed and golden.
- Remove them from the oven and, while they are still warm, gently remove the tin foil from the inside of the croissant cones.
For the Herb Cream Cheese Filling:
- In a medium bowl, add your softened cream cheese, greek yogurt, lemon juice, dill and onion powder.
- Using a handheld electric mixer, mix together the ingredients until whipped peaks form.
- Spoon the mixture into a plastic bag or piping bag and set aside.
- Cut the tip off the end of the bag when ready to fill your croissant cones.
- Once our croissant cones have fully cooled, fill each one to the top with the whipped herb cream cheese.
- Decorate the top of each of your cream cheese-filled cones with raw veggies.
- Enjoy on the go or on a plate!
Recipe Notes: The herb cream cheese can be made ahead of times during stored in the fridge for up to 5 days before use. The croissant dough can be made ahead of time, as well, and stored in the fridge for 1-2 days before use. The assembled croissant cones should be consumed same day they are made.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More