The caramel and cream cheese croissant is so easy to make and incredibly fun to serve. The croissant dough is wrapped around the apple pie filling, caramel sauce and sweet cream cheese, then baked until golden brown before being drizzled with icing; this dessert is as delicious as it looks!
2 tubes of croissants (8 rolls per tube)
8 ounces of softened cream cheese
1/2 cup granulated sugar
1 teaspoon vanilla extract
A 21 oz. can of apple pie filling
1/4 cup caramel sauce
1 cup powdered sugar
2 tablespoons of milk
Preheat the oven to 350F.
Open the croissant dough tubes and separate the triangles. Place the dough triangles in a circle on a large baking sheet or pizza pan with the wide ends of the dough overlapping and the narrow ends pointing outward to form a star.
Place apple pie filling on the overlapping crescent shaped dough circle. Drizzle the pie filling with the caramel sauce.
In a large bowl, beat cream cheese, sugar and vanilla extract until smooth. Pour the mixture over the apple caramel pie filling.
Roll the tips of the dough up over the filling and place them under the dough in the center of the circle. Some of the filling will still be visible between the dough.
Bake the croissant circle at 350F for 20-22 minutes until golden brown. Let cool to room temperature.
In a small mixing bowl, whisk together powdered sugar and milk until smooth. Pour the icing over the cooled croissant ring. Slice and serve.