**I used 2% milk and 1/3 cup + 1/4 cup to bring my dough together.
Instructions
Pre-heat oven to 350F (180C), line a large cookie sheet with parchment paper.
CREAM CHEESE FILLING
Make the filling first, beat the cream cheese, sugar and zest until combined and creamy, set aside.
CROISSANT DOUGH
In a large bowl whisk together the flour, baking powder, sugar and salt, then add the butter and combine to form coarse crumbs (you can use a fork or food processor). Add the milk a little at a time until you have a slightly sticky dough.
Form the dough into a ball and place on a lightly floured flat surface and knead about 10 times until smooth. Divide the dough into two parts. Roll one part at a time into a 8-9 inch (20-22 cm) circle, cut into 6 wedges.
Place a teaspoon or 2 of the orange filling about 1/2 inch from the top of the wedge, roll the wedge down from the wide end to the pointed bottom to form a croissant or crescent shape.
Place rolled pastries on prepared cookie sheet, brush the croissant with the egg wash (be sure to brush underneath the rolled part of the croissant also so it all sticks together and it doesn't open while baking). Bake for approximately 18-20 minutes or until golden. Let cool then dust with powdered sugar. Enjoy!