Hi everyone and welcome to our culinary corner, the EZ Gluten® Test Kitchen where we create gluten free versions of everyday meals, drinks, and other treats you can safely savor. As the leaves begin to turn and the air takes on a crisp coolness, there’s nothing quite like indulging in the flavors of fall. For those who follow a gluten-free lifestyle, the idea of a croissant might feel like a forbidden dream. Fear not, as we’re about to guide you to a delightful treat that combines the rich, comforting taste of pumpkin with the delicate layers of a croissant—all without the gluten.
Pumpkin Croissant
Prep Time: 10 Minutes Cook Time: 10-12 minutes
Ingredients
- 1 package refrigerated GF crescent roll dough
- 8 ounces cream cheese, softened to room temperature
- 3/4 cup pure pumpkin puree
- 2 tablespoons each of light brown sugar and regular granulated sugar
- 1 tablespoon of cornstarch or similar thickener
- 2 tablespoons vanilla extract
- 1 egg yolk
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground clove
Topping- Optional
- 1 egg, to use as an egg wash
- 1 tablespoon granulated sugar
- 1/4 spoon ground cinnamon
Directions
Preheat your oven to 350 °F and line a baking sheet with parchment paper.
In a medium mixing bowl combine the softened cream cheese, pumpkin puree, both sugars, vanilla extract, egg yolk, spices, and cornstarch (or whatever thickening agent you prefer). Blend well with a hand mixer until smooth and creamy.
Now unroll and separate the crescent roll dough. Spread about a tablespoon of the pumpkin filling in the center of each triangle.
Starting with the long end, carefully roll up each triangle and place on a cookie sheet. Space them out as evenly as you can.
You can now make your egg wash and using a pastry brush gentle coat each crescent roll and top with cinnamon & sugar if desired.
Place into your preheated oven and bake between 10 and 12 minutes, until they begin to turn golden brown.
Once done, remove from the baking sheet and cool on a wire rack. This helps prevent the bottoms of your rolls from over browning and becoming bitter. Enjoy warm!
These rolls will keep in an airtight container for about a week. They remain good frozen for up to two months. We recommend thawing frozen rolls overnight in your fridge. You can reheat them by covering them with a damp paper towel and microwaving them 10 to 15 seconds.
Notes
You can blend the mixture by hand, but it is easier to use a hand or stand mixer.
If you prefer not to use an egg wash, you can use a bit of melted butter instead to achieve the golden-brown color.
You can use a number of other thickening agents if you do not wish to use cornstarch. Common alternatives include:
Arrowroot powder – 1 to 1.5 teaspoon for evert 1 teaspoon cornstarch
Potato starch -1 to 1.5 teaspoon for evert 1 teaspoon cornstarch
Tapioca powder – 1:1 ratio, so 1 teaspoon for evert teaspoon of cornstarch
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