Fruit and Cream Cheese Breakfast Pastry |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 10 |
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Sweet pastry treat for a quick Breakfast! They'll think you bought it from a Pastry chef! Can be made the night before, and baked the next day! Ingredients:
1 (20 ounce) can pie filling (i use blueberry) |
2 (8 ounce) cans pillsbury refrigerated crescent dinner rolls |
2 (8 ounce) packages cream cheese (softened) |
1 cup sugar |
1 tablespoon vanilla |
2 tablespoons butter |
Directions:
1. Open crescent roll dough and spread 1 can and a 1/2 onto a non stick 9x13 cookie sheet.
2. Reserve 1/2 a can for lattice (the topping).
3. Mix cream cheese, sugar, and vanilla until smooth.
4. Spread cream cheese mixture over the crescent dough.
5. Next spread, on top of the cheese, the pie filling.
6. Using the 1/2 can of leftover dough, cut it into strips and stretch across the pastry in a lattice design from one corner to the other over lapping like the top of a pie.
7. Melt butter and brush over the lattice dough and edges of the pastry.
8. Bake in a 350° preheated oven for 20- 25 minutes, or until crescent dough is golden brown.
9. Let stand for 5 minutes and slice.
10. I tried using peach pie filling once, but I ended up having to use 2 cans to have enough peaches to cover the top. It cost a little more but it was Delicious!
11. Great with Coffee or a large glass of Milk!
12. Enjoy!
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