Cherry Cream Crescents Recipes

CHERRY CREAM CRESCENTS

Steps:

• In a mixing bowl, beat cream cheese, sugar and egg yolk.
• Separate dough into 16 triangles; place on lightly greased baking sheets.
• Spread 1 tablespoon of cream cheese mixture near the edge of the short side of each triangle.
• Top with 1 tablespoon of pie filling. Fold long point of triangle over filling and tuck under dough.
• Lightly beat egg white; brush over rolls. Bake at 350 degrees for 15-20 minutes or until golden brown.

CHERRY CRESCENT RING

Steps:

• Heat oven to 375 degrees.
• Grease cookie sheet.
• Reserve 5 cherries and chop remaining.
• In small bowl, combine chopped cherries, cream cheese, almonds, sugar and almond extract; mix well. Set aside.
• Separate each can crescent dough into 2 large rectangles. Overlap long sides of 4 rectangles and firmly press edges and perforations to seal.
• Roll or pat out to form a rectangle about 15X13 inches.
• Spread cherry mixture over dough.
• Starting at longer side, roll up, pressing edges to seal.
• On greased cookie sheet, place seam side down. Form into a ring, firmly pressing ends together.
• With a sharp knife, cut almost through ring at 1-inch intervals. Turn each section slightly on its side.
• Bake at 375 for 20 to 30 minutes or until golden brown. If necessary, cover with foil during last 5 minute to prevent excessive browning.
• In small bowl, combine all glaze ingredients; mix well.\.
• Drizzle warm coffeecake with glaze. Garnish with sliced amonds and reserved cherries.
• Store in refrigerator.

CHERRY FILLED CRESCENT ROLLS

Steps:

• Unroll crescent rolls.
• Place 2 Tbsp cherry pie filling in center of each roll; roll up dough.
• Bake according to directions on can.
• Sprinkle with confectioner's sugar.

CHERRY CREAM CRESCENTS

Steps:

• In a mixing bowl, beat cream cheese, sugar and egg yolk.
• Separate dough into 16 triangles; place on lightly greased baking sheets.
• Spread 1 tablespoon of cream cheese mixture near the edge of the short side of each triangle.
• Top with 1 tablespoon pie filling.
• Fold long point of the triangle over filling and tuck under dough.
• Lightly beat egg white, brush over rolls.
• Bake 350 degrees for 15 to 20 minutes or until golden brown.

VERY CHERRY CRESCENT RING

Steps:

• Preheat oven to 375°. Reserve 3 tablespoons cherries for topping. For filling, beat cream cheese, sugar and extract until smooth. Stir in 3/4 cup pecans and remaining cherries., On a lightly floured surface, unroll crescent dough into one long rectangle; press perforations to seal. Fold dough lengthwise in half; roll into an 18x12-in. rectangle. Spread filling over top to within 1 in. of edges. Roll up tightly jelly-roll style, starting with a long side; pinch seam to seal., Transfer to a greased baking sheet, seam side down; shape into a ring, pinching ends to seal. Using kitchen scissors, start at outside edge and cut two-thirds of the way through the ring at 1-in. intervals. Separate sections slightly and twist to show filling., Bake until golden brown, 20-30 minutes. (Cover loosely with foil if it browns too quickly.) , Using two large spatulas, remove from pan to a wire rack. Mix confectioners' sugar, milk and extract; spoon over warm coffeecake. Top with reserved cherries and, if desired, additional pecans.