Croissants Filled with Blueberry Compote

Buttery golden croissants split in half and filled with a warm and saucy blueberry compote. The leftover compote can be used on porridge, pancakes or yoghurt/vegan yoghurt. 

Substitute:

  • No blueberries? Use strawberries, raspberries, peaches, plums or nectarines.
  • No icing sugar? Use any sweetener of your choice. 
  • No cream cheese? Try with whipped ricotta instead. 
  • No maple syrup? Use honey or golden syrup instead. 

Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes

Servings: 2

Ingredients:

150 g Blueberries

4 Croissants / Vegan croissants

1 tbsp Icing sugar

1 tsp Cornflour

1 tsp Vanilla extract

50 g Cream cheese / Vegan cream cheese

Maple syrup

Recipe:

  1. Put blueberries in a pan with the icing sugar, corn flour, vanilla and 2 tbsp of water.
  2. Heat gently over low to medium heat until saucy, about 6-8 minutes.
  3. Turn off the heat and set aside. The compote will slightly thicken as it cools down.  
  4. Split your croissants and lightly toast the halves.
  5. In a mixing bowl, combine the cream cheese/vegan cream cheese and 1 tbsp maple syrup.
  6. Spread the cream cheese on the croissant bases, drizzle over the blueberry compote and put on the croissant tops. 
  7. Serve warm with a drizzle of maple syrup on top.
Oddbox image

How to store

Store the blueberry compote in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month. 

Leftovers

The blueberry compote is delicious served on buttered toast, on pancakes, or in porridge and yoghurt/vegan yoghurt. It would also make a great addition to vanilla or citrus cake recipes - swirl some of the compote in the cake batter or top on the already cooked cake.