Herb and Cheese Crescents

Submitted by PotatoLovingSisters

"These are very easy to prepare and a great addition to any meal."

 

• Ready In: 37mins
• Ingredients: 10
• Yields: 24 crescents
• Serves: 24

ingredients

• Pastry

• 1 (17 1/4 ounce) package frozen puff pastry sheets, thawed according to package directions

• Filling

• 3⁄4 cup cream cheese, softened
• 2 small garlic cloves, minced
• 1 tablespoon chopped fresh parsley
• 1 tablespoon snipped fresh chives
• 2 teaspoons finely chopped green onions
• 1 teaspoon dried dill weed
• 1⁄2 teaspoon black pepper

• Glaze

• 1 large egg
• 2 tablespoons water

directions

1. Line a baking sheet with parchment paper or waxed paper.
2. On a lightly floured surface, gently unfold the 2 puff pastry sheets. Using a lightly floured rolling pin, gently flatten sheets slightly, , making sure the fold creases are rolled flat.
3. Using a sharp knife, cut each pastry sheet into 6 equal squares. Cut each square into 2 triangles.
4. To prepare filling, in a small bowl, using a wooden spoon, mix together the cream cheese, garlic, parsley, chives, green onion, dill weed, and pepper.
5. Preheat the oven to 425* F. Using a small metal spatula, spread filling evenly over each triangle to within 1/8 inch of the edge. Starting at side opposite of the point, roll up each triangle. Place, point side down, on the prepared baking sheet. Curve the ends to form a crescent.
6. To prepare glaze, in a small bowl, mix together the egg and water. Brush the crescents with the glaze.
7. Bake crescents until golden brown, 12 to 15 minutes. Transfer baking sheet to a wire rack to cool slightly. Serve warm.

Reviews

[CookieMonster2323]

Hubby and I LOVED these with our Jambalaya tonight! On the advice of another reviewer, we used fresh baby dill. The filling was just right, savory and delicious with the cream cheese! They were simple to assemble and roll after the herbs were chopped up and the egg wash led to the most lovely golden color on the crescents! YUM! Will make again and again!

 

[Nyteglori]

Beautiful and yummy - my dill may have been old though as the other flavors overpowered it, or perhaps because they were fresh and the dill was dried? Next time I will use fresh dill or more dried.