- Yield: 12 servings
- Prep Time: 45 minutes
Papaya Twirls
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?
Ingredients
- 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
Instructions
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Preheat oven according to the directions on the croissant package.
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Line a cookie sheet with parchment paper.
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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.
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Cut a Solo papaya in half, discard the seeds, and scoop out the flesh onto a cutting board. Cut into small pieces.
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In a medium skillet over medium heat, add the juice from the lime, papaya pieces, sugar, and cinnamon. Cook for 5 minutes. Stir occasionally.
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In a small bowl, combine water and cornstarch. Stir into papaya mixture. Cook until thickened. Remove from heat.
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Add a spoonful of papaya filling to the depression in the middle of the croissant.
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In a small bowl, whisk together the egg and 1 tsp water. Whisk until frothy. Brush mixture on the exposed portions of the croissants.
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In a small bowl, combine the sugar and cinnamon. Sprinkle over the twirled croissants.
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Bake as directed on the croissant package. Remove from parchment paper to serving dish. Serve warm.