Cherry Cream Crescents
1 package (8 oz. size) cream cheese, softened
1 cup powdered sugar
1 egg, separated
2 tubes refrigerated crescent rolls
1 can (21 oz. size) cherry pie filling
In a mixing bowl, beat cream cheese, sugar and egg yolk.
Separate dough into 16 triangles; place on lightly greased baking sheets. Spread 1 Tbsp. of cream cheese near edge of short side of each triangle. Top with 1 Tbsp. of pie filling.
Fold long point of triangle over filling and tuck under dough. Lightly beat egg white; brush over rolls.
Bake at 350 degrees F for 15-20 minutes until golden brown.
Serves/Makes: 16
1 package (8 oz. size) cream cheese, softened
1 cup powdered sugar
1 egg, separated
2 tubes refrigerated crescent rolls
1 can (21 oz. size) cherry pie filling
In a mixing bowl, beat cream cheese, sugar and egg yolk.
Separate dough into 16 triangles; place on lightly greased baking sheets. Spread 1 Tbsp. of cream cheese near edge of short side of each triangle. Top with 1 Tbsp. of pie filling.
Fold long point of triangle over filling and tuck under dough. Lightly beat egg white; brush over rolls.
Bake at 350 degrees F for 15-20 minutes until golden brown.
Serves/Makes: 16
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