1 package of crescent rolls
2 ounces cream cheese, softened
1 tablespoon butter, softened
1/4 tsp vanilla extract
1 cup powdered sugar
1/2 cup fruit, chopped small, strawberries, blueberries, peaches work great for this...I use fresh or fresh frozen thawed fruit with about 1/8 cup sugar added for extra sweetness, let the fruit set for a little bit to juice itself...
1 tablespoon butter melted
rolling pin with a small amount of flour and rolling surface...
Heat oven to 375% per directions for crescent rolls
Line baking sheet with baking parchment, gives a better lighter crust to pastry style baked goods
Unroll the crescent roll and divide in half, lightly flour rolling mat/surface and rolling pin...lightly flour both sides of dough half and roll to approx 7 x 9 inches, be sure and pinch the serrated seams as you go, you want to end up with a solid piece of douch, place this half onto the baking parchment lined baking sheet...
Cream the cream cheese and butter well, add the powdered sugar 1/4 cup at a time, and add the vanilla extract and mix well.
Spread 3/4 of this mixture onto the dough on the baking sheet, leave at least 1/4 inch for all edges without cream cheese mixture on it...
Spread or spoon your fruit mixture over this, if you have too much juice in your fruit, don't use it all, as it will make a mess when you put it together,
Repeat rolling for other half of dough, place over fuit topped dough bottom and using a fork, carefully crimp the edges all the way around, use the melted butter to brush entire top of the pastry, stick a couple of holes with a knife blade into the top, or separate a small section of the seam, just to let the steam out and make a better turnover...
Bake until light golden brown and done across top...
Add approx 1 tablespoon, milk or water to remaining cream cheese powdered sugar mixture, mix well...
When turnover is done and out of oven, drizzle this mixture over the top, let set a few minutes before slicing...
Hope you enjoy this one...
Debbie Bankston
No comments:
Post a Comment