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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 15 |
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Enjoy the cream cheese surprise inside this quick and easy cherry streudel. This richer version of a Danish pastry is perfect for a Holiday brunch or a weekend treat. You can even prepare the cream cheese and cherry fillings the day before. Ingredients:
2 (8 ounce) cans refrigerated crescent dinner rolls |
1 (8 ounce) package cream cheese, softened |
1/2 cup sugar, divided |
3 teaspoons pure vanilla extract, divided |
1 (21 ounce) can cherry pie filling |
2 teaspoons ground cinnamon, divided |
2 tablespoons butter, melted |
1/2 cup finely chopped pecans or 1/2 cup walnuts |
Directions:
1. Preheat oven to 350°F
2. Unroll 1 can of crescent rolls. Press into bottom of greased 13x9-inch baking dish, without pressing seams together.
3. Breat cream cheese, 12/4 cup of the sugar and 1 teaspoons of the vanilla in medium bowl until smooth. Spread over crescent rolls. Misx pie filling, 1 teaspoons cinnamon and remaining 2 teaspoons vanilla. Gently spread over cheese mixture.
4. Unroll second can of crescent over fruit. Brush top with melted butter. Top with a mixture of remaining 1/4 cup of sugar, nuts and remaining 1 teaspoons cinnamon.
5. Bake 30 minutes or until dough is golden brown. Let stand 10 minutes. Serve warm.
6. SUBSTITUTION TIP: Substitute cherry pie filling with apple pie filling. Increase cinnamon used in fruit filling from 1 tsp to 2 teaspoons.
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