Croissants with Wild Blueberry Apple Marmalade
- 1 cup frozen Wild Blueberries
- 8 ounces Wild Blueberry Jam
- 1/2 tart apple-large
- 1/2 teaspoon cinnamon
- 1 pinch of fresh grated nutmeg
- 8 square pieces of frozen phyllo dough, 1 1/2 ounces each
- 3 ounces cream cheese
- 3 tablespoons coconut flakes
- 1 egg yolk
- 2 tablespoons milk
Marmalade: Stir together the Wild Blueberries and jam in a small saucepan. Quarter, peel, and core the apple then cut into small pieces. Add apples, cinnamon and nutmeg to the Wild Blueberry mixture. Cook about 5 minutes, until apple is cooked slightly.
Croissants: Preheat oven to 425°F. Defrost the flaky pastry and cut diagonally into halves. Stir together cream cheese and coconut flakes. Put a dollop of cream cheese and a large dollop of marmalade on the pastry, brush edges with water and roll up pastry to croissants.
Cover baking tray with parchment paper and place the croissants on it. Whisk milk and egg yolk and brush the croissants with the mixture. Sprinkle them with the remaining coconut flakes and bake 10-12 minutes. Total preparation time: 50 minutes. Serves 8.
370 calories, 24g fat, 150mg sodium, 35g carbohydrates, 1g fiber, 5g protein, 35mg cholesterol
Wild Blue is Good for You!