Introduction: Cherry/Blueberry Croissants

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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!