- Yield: 12 servings
- Prep Time: 45 minutes
These look like sitting Buddhas, but the taste isn't serene- it's sweet. Who knew you could have such fun with refrigerated packages of croissant dough?
- 1 refrigerator package of croissant dough (12 )
- 1 Brooks' Solo papaya
- 1 lime
- 3 tbs sugar
- 1 tbs cinnamon
- 2 tbs water
- 2 tsp cornstarch
- 1 egg
- 1 tsp water
- 1 tbs sugar
- 1 tsp cinnamon
Preheat oven according to the directions on the croissant package.
Line a cookie sheet with parchment paper.
Unroll the croissant dough; separate the individual croissants. Place the base of one croissant on the cookie sheet. Stick a short steel barbeque skewer in the middle of the croissant's triangle; double the base at that point to hold the skewer. Twirl one corner of the croissant dough around the skewer in a corkscrew fashion. Make a depression in the base of the croissant dough for the papaya filling.
Cut a Solo papaya in half, discard the seeds, and scoop out the flesh onto a cutting board. Cut into small pieces.
In a medium skillet over medium heat, add the juice from the lime, papaya pieces, sugar, and cinnamon. Cook for 5 minutes. Stir occasionally.
In a small bowl, combine water and cornstarch. Stir into papaya mixture. Cook until thickened. Remove from heat.
Add a spoonful of papaya filling to the depression in the middle of the croissant.
In a small bowl, whisk together the egg and 1 tsp water. Whisk until frothy. Brush mixture on the exposed portions of the croissants.
In a small bowl, combine the sugar and cinnamon. Sprinkle over the twirled croissants.
Bake as directed on the croissant package. Remove from parchment paper to serving dish. Serve warm.