Lemon Cheesecake Croissants
Give your stale croissants a new life!
6 large croissants
3 eggs
1 cup cream cheese, softened
3 tbsp honey
Juice and rind of one lemon
1 tsp lemon extract
In a large bowl, whisk together the soft cream cheese, 2 eggs, lemon rind/juice, honey and extract until smooth. Slice croissants in half lengthwise. Place bottom halves in a casserole dish. Spoon cheesecake mixture on bottom half of the croissants, letting the mixture soak into the croissant crevices. Place the top half of the croissant over the cheesecake mixture and press down. Make a quick egg wash with the last egg and brush over the tops of the croissants. Bake at 350 degrees for about 45 minutes. Let cool, then dust with powdered sugar.
