Sunday, December 11, 2011

Raspberry Chocolate Hazelnut Stuffed Croissants with Pomegranate Reduction

Like Whoa.

After being sufficiently inspired by some amazing people who have ended up on Pinterest, I was able to come up with two of my very own crescent roll recipes.  Allow me to introduce you to:  The Best Dessert Eveeeeer.

In 30 minutes with 4 ingredients.

Tart pomegranate.  Sugary sweet nutella.  Fruity raspberry.  Buttery pastry.

First, reduce your pomegranate juice.  What happened here, is that I like pomegranate flavored stuff, so I bought some Pom and some sparkling water in an attempt to wean myself off of soda.  Unfortunately straight pomegranate juice does not taste like anything.  So I figured next time I made a fancy dessert I would make a sauce out of it. Reducing liquid concentrates the flavors.  This will be pretty tart so you can add sugar if you like, but I wanted the contrasting flavors.

Pour your juice into a small pot or saucepan and turn the heat on medium.  You want the juice to be just on the verge of bubbling, but not boiling.  You want it to reduce to about a quarter in volume, so that it is thick enough to coat the back of a spoon.  It took me about a half hour but it will depend on the volume of your juice, the pan, the heat, etc. 

While it's reducing, stuff your crescent rolls.

Lay out a sheet of seamless crescent roll dough and cut it into six squares.

Gently stretch out the squares with your hands and lay one in each compartment of a greased muffin tin.

Fill with about 2 teaspoons each of Nutella and raspberry preserves.  The more filling, the more gooey and delicious and calorie-dense it will be.

Close up the tops of them, pressing some dough around the sides, and stick them in the oven, preheated to 350.  Mine took about 12 minutes.

Remove, plate, drizzle with the pomegranate reduction, and bask in their heavenly goodness. 

Justin said they look like something out of a horror movie.  I don't care.  They are delicious.  And they are my very own original recipe, so there.  Please note that these are delicious without the pomegranate sauce as well, so feel free to leave that out and have the best dessert ever in 15 minutes with 3 ingredients.

Sweet, fruity, and a best friend <3  (awwwwwww)

And the second of my original recipes, which again I neglected to take pictures of:

Meditteranean Stuffed Crescents

When cooking for two, you can stuff 4 of your crescents with savory ingredients and the other 2 with sweet ingredients, to make dinner and dessert at the same time.  Super fun.  You could also lay out an ingredient bar and let everyone stuff their own appetizer.

One day I was in the mood for crescent rools and I pulled out everything I had in my reserves that did not have to be cooked, which included mozzarella cheese, kalamata olives, sun-dried tomatoes, and spinach.  The next time I wanted these I used mushrooms instead of spinach.

Chop up about one tomato, two mushrooms, and two olives for each serving.  Lay your spinach in the bottom, fill with your chopped ingredients, and top with mozzarella cheese to fill.  Then cover the tops of your crescent rolls, bake, and enjoy.  So yummy.  You could reduce some balsamic vinegar to pour over the top, or add some basil inside the filling, but these are delicious just the way they are :)

I would like to promise that this will be the end of the extremely fattening crescent roll recipes, but I would be lying. 


  1. Jackie, these are amazing! I added fresh raspberries to mine, and used plain old chocolate sauce instead of the pomegranate reduction. I also made some calzone-style to enjoy before the dessert. Now I am fat and happy. :)

  2. Thanks Angie! I'm so glad you tried them, AND tweaked them, AND liked them! Yay :)