Fruit and Cream Cheese Breakfast Pastry

Recipe by Donna Luckadoo
READY IN: 35mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
  • 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
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DIRECTIONS

  • Open crescent roll dough and spread 1 can and a 1/2 onto a non stick 9x13 cookie sheet.
  • Reserve 1/2 a can for lattice (the topping).
  • Mix cream cheese, sugar, and vanilla until smooth.
  • Spread cream cheese mixture over the crescent dough.
  • Next spread, on top of the cheese, the pie filling.
  • 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.
  • Melt butter and brush over the lattice dough and edges of the pastry.
  • Bake in a 350° preheated oven for 20- 25 minutes, or until crescent dough is golden brown.
  • Let stand for 5 minutes and slice.
  • 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!
  • Great with Coffee or a large glass of Milk!
  • Enjoy!
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