Determined to not fall prey to the usual pitfall of reheating the same meal over & over, only to eventually throw out plates of week old turkey, I wanted to figure out a new way to snack on delicious Thanksgiving leftovers without feeling like I was stuck in a rut. Then Momofuku walked in and saved the day. Serious Eats posted a video of their November only Milk Bar Thanksgiving Croissant. Stuffing flavored croissant, minced turkey, gravy & mashed potatoes, sold. The idea was great, but not going to lie, the execution looked a little, well, muddy. I'm sure they taste fantastic, but visually they were pretty unappealing. I was missing the bright colors I normally associate with Thanksgiving, the deep red cranberry sauce, the bright green beans, the sweet orange yams etc. So I decided to try it out for myself, but with a few of my own tweaks!
Step 1: Portion out your leftovers into little stacks about the size of an iPhone, layering mashed potatoes, with stuffing, turkey, green beans and finally topping with a dollop of mushed yams. Also add a few scoops of cranberry jam to the plate & freeze overnight.
Step 2: Being lazy I started with store bought puff pastry, but this did inspire me to want to try and make my own croissants from scratch one day. Let it come to room temperature & set aside. Pre-heat oven to 400 degrees.
Step 3: Cut your pastry in half on the bias to make two large triangles. You might have to stretch them out a little to get them into an isosceles shape. At the flat end, load up your frozen ingredients. Then start rolling neatly, making sure to seal in the gaps.
Step 4: Lay your Croissant on a greased cookie sheet. Brush with an egg wash & then bake for about 15 minutes, or until the tops are golden brown.
Step 5: Let them cook on a wire rack & then serve while warm.
Step 6: Enjoy!!!
p.s. these also travel really well, keep refrigerated after they've cooled and then re-heat in a hot oven (or toaster oven) for 2-3 minutes.