Cherry Cream Crescents Recipes

CHERRY CREAM CRESCENTS

Steps:

• In a bowl, beat cream cheese, sugar and egg yolk. Separate dough into 16 triangles; place on lightly greased baking sheets., Spread 1 tablespoon cream cheese mixture near edge of short side of each triangle. Top with 1 tablespoon pie filling. Fold long point of triangle over filling; tuck under dough. Lightly beat egg white; brush over rolls. , Bake at 350° until golden brown, 15-20 minutes.

CHERRY CREAM CRESCENTS

Steps:

• In a mixing bowl, beat cream cheese, sugar and egg yolk.
• Separate dough into 16 triangles; place on lightly greased baking sheets.
• Spread 1 tablespoon of cream cheese mixture near the edge of the short side of each triangle.
• Top with 1 tablespoon pie filling.
• Fold long point of the triangle over filling and tuck under dough.
• Lightly beat egg white, brush over rolls.
• Bake 350 degrees for 15 to 20 minutes or until golden brown.

CHERRY CREAM CRESCENTS

Steps:

• In a mixing bowl, beat cream cheese, sugar and egg yolk. Separate dough into 16 triangles; place on lightly greased baking sheets. Spread 1 tablespoon of cream cheese mixture near the edge of the short side of each triangle. Top with 1 tablespoon pie filling. Fold long point of triangle over filling and tuck under dough. Lightly beat egg white; brush over rolls. Bake at 350 degrees F for 15-20 minutes or until golden brown.

CHERRY CRESCENT RING

Steps:

• Heat oven to 375 degrees.
• Grease cookie sheet.
• Reserve 5 cherries and chop remaining.
• In small bowl, combine chopped cherries, cream cheese, almonds, sugar and almond extract; mix well. Set aside.
• Separate each can crescent dough into 2 large rectangles. Overlap long sides of 4 rectangles and firmly press edges and perforations to seal.
• Roll or pat out to form a rectangle about 15X13 inches.
• Spread cherry mixture over dough.
• Starting at longer side, roll up, pressing edges to seal.
• On greased cookie sheet, place seam side down. Form into a ring, firmly pressing ends together.
• With a sharp knife, cut almost through ring at 1-inch intervals. Turn each section slightly on its side.
• Bake at 375 for 20 to 30 minutes or until golden brown. If necessary, cover with foil during last 5 minute to prevent excessive browning.
• In small bowl, combine all glaze ingredients; mix well.\.
• Drizzle warm coffeecake with glaze. Garnish with sliced amonds and reserved cherries.
• Store in refrigerator.

VERY CHERRY CRESCENT RING

Steps:

• Preheat oven to 375°. Reserve 3 tablespoons cherries for topping. For filling, beat cream cheese, sugar and extract until smooth. Stir in 3/4 cup pecans and remaining cherries., On a lightly floured surface, unroll crescent dough into one long rectangle; press perforations to seal. Fold dough lengthwise in half; roll into an 18x12-in. rectangle. Spread filling over top to within 1 in. of edges. Roll up tightly jelly-roll style, starting with a long side; pinch seam to seal., Transfer to a greased baking sheet, seam side down; shape into a ring, pinching ends to seal. Using kitchen scissors, start at outside edge and cut two-thirds of the way through the ring at 1-in. intervals. Separate sections slightly and twist to show filling., Bake until golden brown, 20-30 minutes. (Cover loosely with foil if it browns too quickly.) , Using two large spatulas, remove from pan to a wire rack. Mix confectioners' sugar, milk and extract; spoon over warm coffeecake. Top with reserved cherries and, if desired, additional pecans.

CHERRY CREAM CRESCENTS

Steps:

• In a mixing bowl, beat cream cheese, sugar and egg yolk. Separate dough into 16 triangles; place on lightly greased baking sheets. Spread 1 tablespoon of cream cheese mixture near the edge of the short side of each triangle. Top with 1 tablespoon pie filling. Fold long point of triangle over filling and tuck under dough. Lightly beat egg white; brush over rolls. Bake at 350 degrees F for 15-20 minutes or until golden brown.

CHERRY CREAM CHEESE BAKE RECIPE - (4.2/5)

Steps:

• Preheat the oven to 375°F. Grease an 8x8-inch baking dish. Take half of the crescent rolls (4 crescent rolls) and lay them out on the bottom of the baking dish. In a medium-sized mixing bowl, blend cream cheese until smooth. Once smooth, add powdered sugar and vanilla, and blend. Once blended, spoon onto the crescent rolls in baking dish and spread evenly. Top with can of cherry pie filling. Top with the last half (4 triangles) of the crescent rolls. Melt butter and pour on top of crescents.Top with granulated sugar and bake for 25 minutes or until browned. Serve warm with ice cream and whipped cream if desired.