Pumpkin Cream Cheese Croissants

This will be presented in two recipes.  One for the croissants, and another for the filling - because that's how Jack rolls.  (You see what I did there, right?)

Croissants:

1 1/4 tsp active dry yeast
3 Tbsp warm water
1 tsp white sugar
1 3/4 cups all purpose flour
2 tsp white sugar
1 1/2 tsp salt
2/3 cup warm milk
2 Tbsp vegetable oil
2/3 cup unsalted butter, chilled
1 egg
1 Tbsp water

Combine yeast, warm water, and 1 tsp sugar.  Allow to stand until creamy and frothy

Measure flour into a mixing bowl.  Dissolve 2 tsp sugar and salt in warm milk.  Blend into flour, along with yeast and oil.  Mix well, knead until smooth.  Cover, and let rise until over triple in volume.  Deflate gently, and let rise again until doubled.  Deflate and chill 20 minutes.

Massage butter until pliable, but not soft and oily.  Pat dough into a 14x8 inch rectangle.  Smear butter over top two thirds, leaving 1/4 inch margin all around.  Fold unbuttered third over middle third, and buttered top third down over that.  Turn 90 degrees, so that folds are to left and right.  Roll out to a 14x6 inch rectangle.  Fold in three again.  Sprinkle lightly with flour, and put dough in a plastic bag.  Refrigerate 2 hours.  Unwrap, sprinkle with flour, and deflate gently.  Roll to a 14x6 inch rectangle and fold again.  Turn 90 degrees and repeat.  Wrap, and chill 2 hours.

To shape, roll dough out to a 20 x 5 inch rectangle. Cut in half crosswise, and chill half while shaping the other half. Roll out to a 15 x 5 inch rectangle. Cut into three 5 x 5 inch squares. Cut each square in half diagonally. Roll each triangle lightly to elongate the point, and make it 7 inches long. Insert filling (recipe to follow).  Grab the other 2 points, and stretch them out slightly as you roll it up. Place on a baking sheet, curving slightly. Let shaped croissants rise until puffy and light. In a small bowl, beat together egg and 1 tablespoon water. Glaze croissants with egg wash.

Bake in a preheated 475 degrees F (245 degrees C) oven for 12 to 15 minutes.

Pumpkin Cream Cheese Filling

4 oz cream cheese

1/4 cup powdered sugar

1/4 cup brown sugar

1 tsp cinnamon

1/2 cup pumpkin puree

1 Tbsp butter, melted

cinnamon and sugar for topping.

In a small bowl, mix together cream cheese, sugars, cinnamon, and pumpkin.

Put a generous Tbsp of filling onto each triangle of croissant dough, and roll up, starting with the thickest end.  Place each croissant, point side down, on the baking sheet.

Brush melted butter over each crescent, then sprinkle with cinnamon and sugar.