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Ingredients:
| 12 | pc | store bought croissant, slit horizontally |
| 1 pack | (225 g) | MAGNOLIA CREAM CHEESE, softened |
| 1/2 | cup | MAGNOLIA GOLD BUTTER UNSALTED |
| 1/2 | cup | powdered sugar |
| 1 can | (560 g) | pineapple chunks (reserved syrup) |
| 1/2 | cup | sugar |
| 1 | tbsp | dried rosemary |
Procedure:
1. Make cream cheese frosting by combining all ingredients in a bowl. Using a wooden spoon, beat ingredients until light and fluffy. Set aside.
2. Make pineapple rosemary compote by combining pineapple chunks with syrup, sugar and rosemary. Simmer until syrup thickens. Remove from heat and cool down completely.
3. Pipe cream cheese frosting inside each croissant. Top with pineapple rosemary compote.
Makes 12 servings.
(Yield: 12 pc / 1 pc per serving)
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