Apricot Cheese Crescents Recipes

APRICOT CHEESE CRESCENTS

Steps:

• In a large bowl, combine flour and salt; cut in butter until crumbly. Add cottage cheese; mix well. Shape into 1-in. balls. Cover and refrigerate several hours or overnight. , For the filling, combine apricots and water in a saucepan. Cover and simmer for 20 minutes. Cool for 10 minutes. , Pour into a blender; cover and process on high speed until smooth. Transfer to a bowl; stir in sugar. Cover and chill. , For topping, combine almonds and sugar; set aside. On a floured surface, roll the balls into 2-1/2-in. circles. Spoon about 1 teaspoon of filling onto each. Fold dough over filling and pinch edges to seal. , Place on greased baking sheets. Brush tops with egg white; sprinkle with almond mixture. Bake at 375° for 12-15 minutes or until lightly browned.

APRICOT CRESCENTS

Steps:

• In a large bowl, cut butter into flour until the mixture resembles coarse crumbs. Beat egg yolk and sour cream; add to crumb mixture and mix well. Chill several hours or overnight. , Divide dough into fourths. On a sugared surface, roll each portion into a 10-in. circle. Turn dough over to sugar top side. Combine preserves, coconut and pecans; spread over circles. Cut each circle into 12 wedges and roll each wedge into a crescent shape, starting at the wide end. Sprinkle with sugar. , Place points down 1 in. apart on ungreased baking sheets. Bake at 350° for 15-17 minutes or until set and very lightly browned. Immediately remove to wire racks to cool.

APRICOT CRESCENT COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Blend butter, cream cheese, and sour cream together in a large bowl with an electric mixer. Stir in flour, 1/2 cup powdered sugar, and salt until well blended.
• Wrap dough in waxed paper and chill until firm enough to roll, at least 3 hours, or overnight.
• Divide dough into thirds. Keep dough in the refrigerator while working on one portion at a time. Roll each portion into a 12 1/2x10-inch rectangle. Cut into 2 1/2-inch squares using a fluted pastry wheel.
• Place a dot, about 1/4 teaspoon, of preserves in the center of each square. Bring up two diagonal corners to the center, pinching together to seal, or secure with a toothpick. Place on ungreased cookie sheets.
• Bake in the preheated oven until firm, but not brown, about 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more. Sift remaining powdered sugar over the cooled cookies.

APRICOT-GORGONZOLA CRESCENT APPETIZERS

Steps:

• Heat oven to 350°F. Spray large cookie sheet with CRISCO Original No-Stick Cooking Spray.
• If using crescent rolls: Unroll dough; place on cookie sheet. Press dough into 13x9-inch rectangle. Firmly press perforations to seal. If using dough sheet: Unroll dough; place on cookie sheet. Press dough into 13x9-inch rectangle.
• In small microwavable bowl, microwave preserves and butter uncovered on High about 30 seconds or until butter is melted; stir until smooth. Spread preserves mixture evenly over dough. Top evenly with cheese and pecans. Sprinkle evenly with pepper.
• Bake 13 to 19 minutes or until crust is deep golden brown. Cool 10 minutes. Cut into 12 squares. Serve warm.

EASY CREAM CHEESE DANISH

Steps:

• Preheat the oven to 350.
• Unroll the crescent rolls and separate into rectangles of dough using two triangle.
• Pinch closed the diagonal cut to form one solid sheet of dough. Sprinkle light with sugar.
• Slice crescent roll dough into 1 inch x 8 inch slices.
• Gently lift dough slice and twist opposite ends in opposing directions into a loose rope.
• Spiral the rope around itself to form a loose circle/spiral.
• Place onto a cookie sheet lined with a baking paper, spacing danishes about 2 inch apart.
• Press the centers with a finger to make a well for the filling and stretch the sides a bit if it is necessary.
• In a large bowl, mix together cream cheese, sugar, lemon juice, vanilla extract and sour cream.
• Add a tablespoon of filling to each roll.
• Lightly brush dough with melted butter.
• Bake in preheated oven for 12 to 15 minutes. or until lightly golden brown.
• In a small bowl, stir together confectioners' sugar, milk and butter.
• You can use a spoon to drizzle it over the tops of the danish,
• or you can put it into a small zip-top bag and snip of the corner for an easy "piping bag."
• Take the danish out of the oven and allow them to cool for 10-15 minutes before icing.
• Voila! Cream cheese danish without leaving the house or breaking a sweat.

APRICOT CREAM SQUARES (USING CRESCENT ROLLS)

Steps:

• 1. Preheat oven to 350 degrees. In a mixer, blend cream cheese,egg yolk,sugar and vanilla. Set aside.
• 2. I use a 16x11 inch jelly roll baking pan. In this pan, spread a tube and a half of crescent rolls evenly onto bottom of pan.
• 3. Top bottom crescent layer with the can of apricot filling.
• 4. Spread the cream cheese mixture on top of the apricot filling layer.
• 5. Pat out the second tube and a half of crescent rolls to form a top crust and layer it on the top.
• 6. Beat the egg white and sugar for the topping until blended. Spread this on top of the crescent roll topping to coat the entire top.
• 7. Bake in a preheated 350 degree oven for 30-35 minutes, until nicely browned.
• 8. NOTE: You can also leave out the apricot layer and add cinnamon sugar to the cream cheese layer and cinnamon sugar to the topping. Very good and how the recipe was originally given to me by a friend.

BAKED BRIE WITH APRICOT JAM

Steps:

• See above

30 WAYS TO USE CRESCENT ROLLS (+ RECIPE COLLECTION)

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• Select your favorite recipe.
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• Prep a crescent roll recipe in 30 minutes or less!