Introduction: Cherry/Blueberry Croissants

By Cyann
About: Join today, a place to post recipe(s), request a “certain” recipe(s), also communicate with others!! Vintage recipes passed down from family and friends, to recipes obtained from antique newspaper clipping, ma…

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.

Step 7:

Carefully, roll up loosely and turn ends into, to form a crescent shape.

Step 8:

Brush with butter. Sprinkle the sugar.

Step 9:

Place on parchment paper lined cookie sheet, or bake on a bread stone.

Step 10:

Place in preheated oven and bake for 13-16 minutes, or until a golden brown.

Step 11:

Cool slightly, serve warm!!!!!

Step 12:

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!