1 year ago – Pomegranate Freezer Fudge
My first attempt at
mixing, rolling, rising, rolling, folding, freezing, rolling, cutting, rising, baking making homemade croissants.
They do involve a little bit of a process to get the flaky dough we’re so accustomed to in store bought croissants.
This turned into a 2 day, off and on project to complete. And with all those steps in preparation, I won’t bore you with all the details.
I will link you up with a superb step-by-step instruction that got me through it all….
I did make some slight changes to Izy’s recipe.
I added the pumpkin filling and pumpkin spread. I used whole wheat flour. And I added 1 Tbs of cinnamon and 3 Tbs of sugar to the dough. I also made my croissants much smaller. Next time I’ll make them larger though as a lot of the pumpkin filling oozed out the sides when baking. Still very good but not so great in appearance ;(
I also sprinkled each one with a cinnamon sugar mixture after they were cooked.
The pumpkin pie spice dipping sauce or filling is like pie pudding. It contrasts the crispy chewiness of the croissants and adds a little more sweetness to each bite. It can be used with other desserts and even smoothies for a touch of pumpkin.
- 1 can pumpkin puree (not pumpkin pie filling)
- 12 oz vegan sour cream
- 2 tsp cinnamon
- ½ tsp cloves
- ⅓ cup organic cane sugar
- combine all ingredients in a food processor or blender and mix until smooth. Chill until firm. Serve with breads, crackers or use as filling in cakes or croissants.
A nice way to start off my fall. Some work but worth the wait!
Happy Birthday Mom ! Thanks for all the hours we spent in the kitchen when I was young ♥
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