Pumpkin Jam Cream Cheese Croissant

The last day we will be baking this danish is Wednesday December 3rd.

This breakfast pastry features pumpkin spice jam made in house with local pumpkins and is the real show stopper in this seasonal croissant.  The jam is a luscious translucent amber and sits atop a layer of sweetened cream cheese filling. The two fillings are topped with candied pepitas for a bit of crunch.

Ingredients:

Wheat flour, sugar, butter, milk powder, salt, yeast, local pumpkin from Brooksby Farm, cream cheese, confectioner's sugar, egg, lemon juice, vanilla paste, cinnamon, ginger, nutmeg, allspice, cloves, pepitas, water, corn syrup. May contain barely malt.