Prep 10 mins
Cook 20 mins
This easy recipe makes a nice, custardy Danish-type pastry. Good for breakfast too!
- 1 package refrigerated crescent dinner roll
- 3⁄4 cup apricot jam
- 1 cup sour cream
- 1 egg, beaten
- 1 tablespoon sugar
- 1⁄2 teaspoon vanilla
- Pat rolls out flat in a greased 9 x 13-inch dish.
- Spread with jam.
- Bake at 425ºF.
- for 15 minutes.
- While baking, mix sour cream, sugar, egg, and vanilla.
- Remove rolls and jam from oven.
- Reduce heat to 325ºF.
- Spread sour cream/egg mixture over jam.
- Bake 5 to 6 minutes longer.
I don't know how to make the appropriate noises of absolute ecstasy over this recipe. Flaky, flavorful and pretty enough to serve to a guest and SO easy to make. You could substitute any preserve for this and it would be wonderful. I did cut the first cooking time to 10 minutes because the package for the cresent rolls said 11 to 13 and I still had to cook them the second time on top of that. This is a fantastic recipe! Thanks!
Miss Annie, this is one great recipe. I tried it to use up a package of crescent rolls before the expiration date. Now I will be making it all the time! I made it exactly as posted (no changes) and absolutely loved it. I'm sure it would be just as good with other perserves, but apricot is my favorite. Five stars all the way. Thank you so much!