Raspberry Honey Walnut Crescent Rolls Recipes

VANILLA WALNUT CRESCENTS

Steps:

• In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg yolk, sour cream and vanilla; add to crumb mixture and mix well. Cover and refrigerate for 4 hours or overnight., Divide dough into thirds. On a lightly floured surface, roll each portion into a 10-in. circle. Combine the walnuts, sugar and cinnamon; sprinkle 1/4 cup over each circle. Cut each circle into 12 wedges., Roll up each wedge from the wide end and place point side down 1 in. apart on greased baking sheets. Curve ends to form crescents. Whisk egg white until foamy; brush over crescents. Sprinkle with remaining nut mixture., Bake at 350° for 18-20 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container.

RASPBERRY HONEY WALNUT CRESCENT ROLLS

Steps:

• 1. Preheat oven to 375 degrees. Line a jelly roll size cookie sheet with parchment paper.
• 2. Combine cream cheese, walnuts, honey, and raspberries.
• 3. Mix until blended.
• 4. Open two packs of crescent rolls and place a 1 teaspoon of the mixture on the widest part of the triangle.
• 5. Roll crescent dough away from you until the narrow end is underneath and place on the parchment paper.
• 6. Repeat 15 more times.
• 7. Bake 10 minutes.
• 8. Remove from oven and brush the tops lightly with melted butter.
• 9. Sprinkle white granulated sugar on top of each one to taste.
• 10. Place cookie sheet back in the oven 2 more minutes until the dough is a light golden brown color. Yields 16