Raspberry Cream Cheese Croissant (Nadiya's Quick Recipes, Netflix)

20231218, #breakfastdiary 925, 0°C/mostly clear, 20 min/workout (T) Croissants filled with fresh(?) frozen raspberries mixed with ricotta and baked until wonderfully crisp 🥐 Raspberries are a not-too-distant cousin of our native wild raspberries. This filling turned out less sweet than I expected — I almost wondered if I should've added more sugar — but apparently raspberries are naturally more tart than sweet to begin with. It's a tart-more-than-sweet kind of flavor. Mix 150g ricotta cheese (one whole tub), 1 sugar, a splash of vanilla extract, and a cup of raspberries until evenly combined. The color is genuinely gorgeous. Add 1T all-purpose flour and half an egg, mix a bit more, and the filling is done. Split store-bought croissants in half, press them into a muffin tin, and fill with the prepared filling. Bake for 10 minutes in a 180°C oven.