Croissant Pull Apart with White Chocolate & Raspberries - Innit

Ingredients

6 Servings

Produce

  • Raspberries 6 oz

Pantry

  • Shelled Pistachio 1/2 cup

  • Granulated Sugar 3/8 cup

  • Powdered Sugar 2 Tbsp

Dairy & Eggs

  • Unsalted Butter 1/4 cup

  • Heavy Cream 2 cups

Baking Products

  • Butter Croissants 2 1/2

Packaged Products

  • White Chocolate Chips 1 cup

Preparation

  1. Assemble & Bake

    Preheat oven to 375F. Arrange chocolate chips in an even layer on the bottom of a baking dish. Pour in cream. Place croissant pieces in an even layer on top of chocolate & cream mixture. Top with raspberries. Brush croissants with butter and sprinkle sugar on top. Bake for 25 minutes or until golden brown. Let cool 10 minutes before serving.

    • 1 cup White Chocolate Chips
    • 1/2 cup Heavy Cream
    • 2 1/2, torn into large pieces Butter Croissants
    • 6 oz Raspberries
    • 1/4 cup, melted Unsalted Butter
    • 3 Tbsp Granulated Sugar
  2. Whip Cream

    Whip cream and sugar to form medium soft peaks.

    • 1 1/2 cups Heavy Cream
    • 1/4 cup Granulated Sugar
  3. Chop Pistachios

    Prepare pistachios.

    • 1/2 cup, roughly chopped Shelled Pistachio
  4. Enjoy!

    Place dollops of whipped cream on top of dish. Garnish with pistachios and a light dusting of powdered sugar.

    • 2 Tbsp Powdered Sugar

Nutrition

  Amount per
serving
Daily value percentage
Calories 610 kcal  
Total Fat 39.0 g 50%
Total Saturated Fat 23.0 g 117%
Unsaturated Fat 16 g  
Cholesterol 90 mg 30%
Low Sodium 170 mg 8%
Total Carbohydrate 54 g 20%
Good Source: Fiber 4 g 13%
Sugars Total 40 g  
Good Source: Protein 8 g 16%
Vitamin C 8 mg 8%
Calcium Ca 114 mg 8%
Load More

By Innit Culinary Team