Introduction: Cherry/Blueberry Croissants
Quick and easy dessert recipe for busy days and ready in 30 minutes or less.
Step 1: Ingredients:
2 (8.0 oz.) cans Pillsbury™ Original Crescent Dinner Rolls
1 (21 oz.) can Cherry Pie Filling
1 (21 oz.) can Blueberry Pie Filling
1 tsp. lemon zest
1 tsp. almond extract
2 tbsp. unsalted butter, melted
Corse sugar, as desired
Step 2: Oven:
Preheat oven to 375°.
Step 3: Crescents:
Unroll dough; separate into 16 triangles.
Note:To save time and prevent messes, I unroll, assemble and bake the fruit crescents on parchment paper.
Step 4: Cherry Filling:
In a small bowl, combine cherry filling with almond extract. Mix well to combine.
Step 5: Blueberry Filling:
In separate bowl, combine blueberry filling with lemon zest. Mix well to combine.
Step 6: Assemble:
Spoon about 1 tbsp. of fruit mixture onto the base of each dough triangle.
Carefully, roll up loosely and turn ends into, to form a crescent shape.
Brush with butter. Sprinkle the sugar.
Place on parchment paper lined cookie sheet, or bake on a bread stone.
Place in preheated oven and bake for 13-16 minutes, or until a golden brown.
Cool slightly, serve warm!!!!!
A new creation. When my children were younger, rainy days were not gloomy; I'd bake either a cake or cookies for them! And sometimes dance in the rain for fun! As of today, it's been 6 days... rainy, winding, thunder and lightening. So, either I build an ARK or bake!