The Croissanting of Hill House Cooking Adventure

Fall is here! Fall is here! FALL IS HERE!

*clears throat* As you can tell, I’m really happy it’s finally autumn. This is my favorite time of the year to bake, do crafty things, and of course write. I decided to kick off the season by trying a different kind of croissant recipe with a square folded style vs. the traditional rolled style.

In this week’s tribute to Shirley Jackson’s The Haunting of Hill House (which I mistakenly call “The House on Haunted Hill”) I made some Blueberry and Honey Cream croissants. They are extremely easy to make and can be varied to include different fruits (and probably chocolate, too). I’m probably going to end up making a number of them over the next few weeks because they were so delicious!

Check out the recipe below the cut if you want to try it for yourself!

 Blueberry and Honey Cream Croissants


Canned Croissant Dough (enough for 8 croissants)

2 oz. cream cheese

4 tbsp. greek yogurt (I recommend a vanilla flavor over plain)

1 tbsp. vanilla

2 tbsp. honey

1 1/2 cups blueberries

1 egg white

powdered sugar (for garnish)


Preheat oven to heat directed on croissant package. (Mine ended up being 375.)

Open your croissants and lay them out on wax paper, stoneware pan, or greased baking sheet. Instead of using triangles, you’re going to press together the perforated lines to make four big squares.

In a bowl, combine yogurt, cream cheese, honey, and vanilla and mix with an electric mixer until the consistency of the cream is smooth. (I probably should have gone longer on mine but I was impatient…)

Spoon the cream onto each square and spread it, making sure to leave some room on the edges. About a tablespoon per croissant is enough. (But I added more, of course, because I’m wild like that.)

Spoon blueberries onto each croissant square. You don’t want so many that it’ll be hard to fold in half so I recommend a tablespoon for each.

Fold opposite corners of each croissant square together so that they all meet in the middle. Press them all firmly together so that they won’t unfold.

Brush egg white on each square. (Since I don’t own a brush, I used a lobster fork… It looked ridiculous and it was a stupid idea.)

Spoon (or if you want to be fancy, “Sift”) some powdered sugar onto each croissant. This can be done before or after they’ve baked.

Place croissants in the oven and bake for desired time on package. Generally it’s 15 minutes.

Remove from oven. Allow croissants to cool.

Voila! You are now in heaven. Enjoy your croissants!



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