Cream Cheese Filled Crescent Roll Pastries Food

CREAM CHEESE FILLED CRESCENT ROLL PASTRIES

Steps:

• Preheat oven to 350 degrees.
• Unroll half a package (4 rolls) of crescent rolls. Press the seams together and place on the bottom of an 8x8 baking pan.
• In a medium bowl, combine softened cream cheese, sugar, and vanilla. Stir with wooden spoon until thoroughly combined.
• Spread cream cheese mixture over crescent rolls in baking dish.
• Unroll remaining crescent rolls, press seams together and place on top of cream cheese layer in baking dish.
• Top with melted butter.
• Sprinkle top evenly with sugar and cinnamon.
• Bake for 20-30 minutes, until bubbly and slightly browned.
• Allow to cool, then slice and serve. May be topped with a drizzle of honey if desired.

CREAM CHEESE CRESCENT ROLL UPS

Steps:

• Cream softened cream cheese and powdered sugar.
• Add vanilla.
• Seperate crescent rolls into squares keeping 2 together at a time. Pinch together to keep rolls from seperating. I will lightly dust the counter with powdered sugar so they won't stick.
• Spread cream cheese mixture on top of crescent roll squares and roll up.
• Put roll ups in the fridge for atleast 30 minutes so they can get hard.
• Preheat oven to 350 degrees.
• Cut each roll up into 4 pieces.
• Place on cookie sheet and back for 18 - 20 minutes.
• Mix about 1/4 cup powdered sugar with a few tablespoons of milk to make icing.
• Top each roll up with icing.
• Enjoy!
• Top with powdered sugar icing.

CREAM CHEESE CRESCENT ROLLS RECIPE - (3.8/5)

Steps:

• Unroll and spread 1 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350°F for 20 to 30 minutes.

EASY CREAM CHEESE DANISH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
• Line bottom of baking pan with 1 can of crescent rolls. Pinch all seams together to seal.
• In a large bowl, mix together cream cheese, white sugar, lemon juice, vanilla extract and sour cream. Spread filling on top of rolls. Place second can of rolls on top of filling.
• Bake in preheated oven for 20 to 30 minutes.
• In a small bowl, stir together confectioners' sugar, milk and butter. After Danish has cooled, drizzle with icing.

CREAM CHEESE SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.
• Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.

EASY APPLE OR CHERRY CREAM CHEESE DESSERT

Steps:

• Preheat oven to 350. Line the bottom of a greased 8×8 pan with four of the crescent rolls, spreading out to cover the bottom entirely. In large mixing bowl, place cream cheese and 1/2 cup sugar.
• Beat until smooth and well blended. Add vanilla, beat again. Spread cheese mixture over crescent rolls in pan. Pour pie filling over top of cheese mixture and spread evenly.
• Top with remaining crescent roll dough. Pour melted butter over top then sprinkle with cinnamon and remaining 1/4 cup sugar. Bake for 40-45 minutes or until golden.

CRESCENT ROLL PASTRY

Steps:

• Heat oven to 375 deg.
• Grease 9x13 pan.
• Pat out 1 can of crescent rolls on bottom of pan, pinching seams together.
• Cream the cream cheese, sugar, egg and vanilla together until well mixed.
• Spread over layer of rolls.
• Pat out second can of rolls on wax paper, pinch seams together and cut into strips.
• Place, latticelike, on top of cheese mixture.
• Bake for 25 minutes or until golden brown.
• While cooling just a bit, mix together the powdered sugar and lemon juice.
• Add enough milk to make mixture a thick syrup consistency.
• Dribble over top of still warm pastry.
• This is very pretty at Christmas to decorate with sugared cranberries and mint leaves.

CREAM CHEESE PASTRY NUT ROLLS (RUGELACH)

Steps:

• Cream first four ingredients together until smooth. (You may add in the yolk from the egg white if you like. I didn't, but it wouldn't hurt.).
• Mix in the flour to make a soft dough.
• Divide the dough iinto four equal balls. Flatten and wrap in plastic or waxed paper. Chill for at least 30 minutes.
• Melt the preserves, either on the stove in a saucepan or in the microwave, using either a glass or ceramic dish. Allow to cool slightly.
• In a small bowl, combine nuts with sugar, cinnamon and pinch of salt. Set aside.
• Preheat oven to 375 degrees F.
• Working with one disk of dough at a time, roll out on a floured surface into a thin circle about 10 inches in diameter.
• Put 1/4 cup of melted preserves on top of the dough and spread evenly, leaving 1/2 inch around the edge uncovered. (Pick off any really large pieces of fruit. It will be easier to roll.).
• Place a "shot" glass upside down in the center of the circle and sprinkle 1/4 of the nut mixture over the rest of the preserve-covered dough. (This also makes it easier to roll. Remove the glass before cutting.).
• With a rotary cutter, or very sharp knife, cut the circle into 12 equal wedges. Roll up each wedge, startng with the outside edge and ending with the point. Turn the ends in to form a crescent, if desired.
• Place on parchment-lined baking sheet. Beat egg white with 1 teaspoon of water and brush on tops. Dust with sugar, if desired.
• Bake until golden, 16-18 minutes (depending on your oven).
• Cool completely on a wire rack and store in an airtight container.
• Repeat with the other three circles of dough.
• As a variation, omit the apricot preserves and brush the dough with egg wash before sprinkling with nut mixture. Or leave out the nuts and use the preserves alone, with a bit of cinnamon sprinkled on the tops. Either way would be good.