Fruit and Cream Cheese Breakfast Pastry

Donna Luckadoo's Note:

Sweet pastry treat for a quick Breakfast! They'll think you bought it from a Pastry chef! Can be made the night before, and baked the next day!

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 10

• 1 (20 ounce) can pie filling (I use Blueberry)
• 2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
• 2 (8 ounce) packages cream cheese (softened)
• 1 cup sugar
• 1 tablespoon vanilla
• 2 tablespoons butter

Directions:

1. Open crescent roll dough and spread 1 can and a 1/2 onto a non stick 9x13 cookie sheet.
2. Reserve 1/2 a can for lattice (the topping).
3. Mix cream cheese, sugar, and vanilla until smooth.
4. Spread cream cheese mixture over the crescent dough.
5. Next spread, on top of the cheese, the pie filling.
6. Using the 1/2 can of leftover dough, cut it into strips and stretch across the pastry in a lattice design from one corner to the other over lapping like the top of a pie.
7. Melt butter and brush over the lattice dough and edges of the pastry.
8. Bake in a 350° preheated oven for 20- 25 minutes, or until crescent dough is golden brown.
9. Let stand for 5 minutes and slice.
10. I tried using peach pie filling once, but I ended up having to use 2 cans to have enough peaches to cover the top. It cost a little more but it was Delicious!
11. Great with Coffee or a large glass of Milk!
12. Enjoy!

Reviews

[refreshing]

Excellent! My family & friends really enjoyed this tasty treat! Thanks!

[Chef #421936]

Made 2 pastries (cherry and apple) for a morning meeting and everyone loved it! I agree with NancyB that it seemed a little heavy on the cream cheese. I will definitely make again, but I will try halving the cream cheese mixture.

[NancyB]

Took this to church and it was g-o-n-e. It didn't look so pretty (I wan't good with the lattice on top). I thought it was a little heavy on the cream cheese - but 1 package may be too little. I made it with blueberries and got *rave* reviews on it.