Quick Fruit and Nut Crescent Rolls

Submitted by SarasotaCook

"I’m sure this has been done before … however this is my take on it, and I love it. This has been a standby for years. My mom used to make it with pie crust but I use crescent rolls for a 15 minutes dessert. You can use any store bought preserves or you can use your own from summer canning !"

 

• Ready In: 45mins
• Ingredients: 11
• Yields: 24 Rolls
• Serves: 24

ingredients

• 24 ounces crescent rolls (3 cans of 9 crescent rolls, Pillsbury is fine for this)
• 1⁄2 cup plum preserves (or you can use raspberry or your favorite jam)
• 1⁄4 cup granny smith apple, diced very fine
• 1⁄4 pear, diced very fine
• 1⁄2 cup pecans, chopped fine (half for the filling and half for a garnish)
• 8 ounces cream cheese (1 container of soft spreadable cream cheese)
• 1⁄8 cup raisins (optional, and fine chopped)
• 1⁄2 teaspoon lemon juice

• Glaze

• 2 tablespoons honey (warmed up)
• 2 cups powdered sugar
• 1 teaspoon lemon juice (just enough to moisten the sugar for a glaze)

directions

1. Fruit sauce -- Making the fruit sauce. Add the apple, pear and lemon juice to a small bowl and cover with saran wrap and microwave 2-3 minutes just until slightly soft. Add the preserves and cook another minute until all combined. Remove and chill 30 minutes before using.
2. Rolls -- Unroll the crescent rolls and pull apart at the seams. Spread a little of the cream cheese on each rolls and then top with the fruit mixture. Top with the nuts and raisins which are optional if you want. Roll up and place on a ungreased cookie sheet.
3. Bake -- Preheat oven to 375. Before cooking, melt the honey in the microwave and brush on top of the crescent rolls. Bake according to directions. Approximately 12-15 minutes until golden brown.
4. Glaze -- Mix the lemon juice with the powdered sugar, just enough to make a nice glaze to drizzle over the the cooled rolls. Don't make it too thin and then top with remaining nuts. Serve at room temperature or warm right out of the oven.