These cream cheese croissants are irresistibly flaky, buttery and golden pastries.
In a lightly floured surface, roll the croissant dough into an 18 x 10 inch rectangle. Dust off flour from the dough. Using a sharp knife or a pizza cutter, cut the dough into 4 sections horizontally, and 4 sections vertically to form 16 rectangles.
Cut cream cheese into strips about 3 to 4 inches long and 1/2 to 1 inch thick. Place a piece of cream cheese on one of the short edge of a rectangle. Stretch the dough briefly, then fold the dough over the cream cheese. Roll it to form a tight log while keeping the dough taut and stretched using the other hand. Place each rolled dough on a large baking tray that is lined with two layers of parchment paper. Repeat process with the rest of the dough. Position the rolls two inches apart from each other. You will need two trays. Cover the dough loosely with plastic wrap and let rise for 2 to 2 1/2 hours.
Preheat oven to 425 F. using a spray bottle, spritz water generously on the inside of the oven and close the door briefly. Place the croissant trays inside the oven and spritz with water once more before closing the oven door. Lower the temperature to 400 F and bake the croissants for 8 minutes without opening the door.
After 8 minutes, switch the position of the baking trays and rotate them 180 degrees. Lower heat to 375 F. Bake for another 5-8 minutes or until the pastries are golden.