Pecan-Apricot-Cream Croissants

• 1/2 cup pecans
• 6 tablespoons plus 3 Tbsp. sugar
• 3/4 teaspoon vanilla extract
• 1 (8 oz.) package Neufchatel, softened
• 1 tablespoon all-purpose flour
• 1 large egg
• 8 croissants, halved horizontally
• 1/4 cup apricot jam
• Confectioners' sugar, optional

1. Arrange rack in lower third of oven. Preheat oven to 350u0b0F. Spread pecans on a baking sheet and roast until they are lightly toasted, about 8 minutes. Let cool and coarsely chop; set aside. Cover same baking sheet with parchment paper; set aside.
2. To make vanilla syrup, combine 6 Tbsp. sugar and 1/4 cup water in a small saucepan over high heat and bring to a boil; remove from heat, stir in 1/4 tsp. vanilla. Let syrup cool; set aside.
3. With an electric mixer, beat together Neufchatel and remaining 3 Tbsp. sugar on high speed until mixture is fluffy. Add flour, egg and remaining 1/2 tsp. vanilla, and mix on medium speed until blended well. Set aside.
4. Position croissant bottoms on baking sheet and brush each with reserved vanilla syrup. Spread 1/2 Tbsp. jam on each bottom. Spread Neufchatel mixture over jam, sprinkle with chopped pecans and replace croissant tops.
5. Bake until croissants are slightly darkened and filling is puffed, 15 to 20 minutes. Let cool slightly and dust with confectioners' sugar, if desired.

pecans, sugar, vanilla, flour, egg, croissants, apricot jam, confectioners

Taken from www.myrecipes.com/recipe/pecan-apricot-cream-croissants (may not work)