# Ingredient List:
→ Puff Pastry
01 - 2 sheets frozen puff pastry, thawed
→ Dip Filling
02 - 4 ounces cream cheese, softened
03 - 1/4 cup sour cream
04 - 1/3 cup whole berry cranberry sauce
05 - 1 small jalapeño pepper, seeds removed and finely diced
06 - 1 tablespoon fresh cilantro, chopped
07 - 1 tablespoon green onion, finely chopped
08 - 1 teaspoon honey
09 - 1/4 teaspoon salt
10 - 1/8 teaspoon ground black pepper
→ Assembly
11 - 1 large egg, beaten
12 - 1 tablespoon granulated sugar (optional, for sprinkling)
# Directions:
01 - Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 - In a medium mixing bowl, blend cream cheese, sour cream, cranberry sauce, jalapeño, cilantro, green onion, honey, salt, and black pepper until smooth.
03 - Unfold puff pastry sheets and slice each into 8 triangles, yielding 16 total. Spoon 1 tablespoon of filling onto the wide end of each triangle.
04 - Roll each triangle from the wide end to the point to create a crescent. Arrange seam-side down on the prepared sheet.
05 - Brush croissants with beaten egg and, if desired, sprinkle lightly with granulated sugar.
06 - Transfer to oven and bake for 16 to 18 minutes until golden brown and puffed.
07 - Let pastries cool for 5 minutes, then serve warm or at room temperature.
