Honey Cream Filled Crescents Recipes

HONEY CREAM FILLED CRESCENTS

Steps:

• Preheat oven to 375°F. Mix cream cheese and 2 Tbsp. of the honey. Stir in almonds.
• Unroll crescent roll dough; separate into 8 triangles. Spread 1 rounded Tbsp. cream cheese mixture onto each triangle; roll up each loosely, starting at shortest side of triangle, rolling to opposite point. Place rolls on ungreased baking sheet; curve each into crescent shape. Sprinkle with cinnamon.
• Bake 12 to 14 min. or until golden brown. Serve rolls warm, drizzled with remaining honey.

HONEY CREAM FILLED CRESCENTS

Steps:

• Preheat oven to 375°F Mix cream cheese and 2 tablespoons of the honey. Stir in almonds.
• Unroll crescent roll dough; separate into 8 triangles. Spread 1 rounded tablespoons cream cheese mixture onto each triangle; roll up each loosely, starting at shortest side of triangle, rolling to opposite point.
• Place rolls on ungreased baking sheet; curve each into crescent shape. Sprinkle with cinnamon.
• Bale 12 to 14 minute or until golden brown. Serve rolls warm, drizzled with remaining honey.

PISTACHIO-FILLED CRESCENTS

Steps:

• Stir together flour and baking powder. Stir together yogurt, oil, and yolks in another bowl, then gradually add flour, stirring until a soft dough forms. Put dough in a sealed plastic bag and let stand at room temperature 2 hours.
• Pulse pistachios, confectioners sugar, and cardamom in a food processor until finely ground (be careful not to overprocess into a paste). Bring water and sugar to a boil in a very small saucepan, stirring, then add syrup to pistachios and pulse to combine.
• Preheat oven to 350°F.
• Divide dough in half. Keeping one half wrapped in plastic wrap, roll out other half on a well-floured surface into a 15-inch round (about 1/16 inch thick). Cut out as many rounds as possible with a 2 3/4-inch cutter and add scraps to wrapped dough for rerolling. Mound 1 teaspoon filling in center of each round, then moisten edge of round with water and fold over to form a half-moon. Pinch edges together, then crimp with a fork to seal.
• Repeat with remaining dough and filling, rerolling scraps.
• Bake crescents 1 inch apart on parchment-lined baking sheets in batches in middle of oven until golden, 18 to 20 minutes. Transfer parchment with crescents to a rack and when cookies are just cool enough to handle, toss, a few at a time, in confectioners sugar to coat, knocking off excess. Cool crescents completely on rack.

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.

HONEY-CREAM-CHEESE FROSTING

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium speed until light and fluffy, about 2 minutes. Add honey, and beat until smooth, about 1 minute. Use immediately or refrigerate, covered, until needed.

KEY LIME-CREAM CHEESE CRESCENTS WITH LEMON-RASPBERRY SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine cream cheese, sugar, Key lime juice, and vanilla extract in a bowl with an electric mixer.
• Unroll and lay 1/2 of the can of crescent rolls in the bottom of an 8x8-inch baking dish. Spread the cream cheese mixture on top. Unroll and layer remaining crescent rolls over cream cheese. Brush melted butter over the top and sprinkle with cinnamon sugar.
• Bake in the preheated oven until bubbly and slightly browned, about 25 minutes.
• While crescents are baking, crush raspberries in a saucepan and add 1/4 cup water, sugar, apricot jam, lemon juice, and vanilla extract. Bring to a simmer. Cook until smooth, adding more water as needed.
• Let crescents cool and serve with sauce.

SILLY- SIMPLE CHEESE AND GARLIC FILLED CRESCENTS

Steps:

• Preheat oven to 375F; line a cookie sheet with aluminum foil and spray with butter flavored cooking spray.
• Unroll crescent roll dough and separate into 8 triangles; sprinkle each with garlic powder.
• Cut or divide each cheese slice into quarters to make 8 small squares of cheese.
• Cut or fold one piece of cheese in half; stack the halves on top of each other and place them on the bottom end (the flat side directly opposite the side with the thinnest point) of one crescent triangle; roll triangle up starting with this end.
• Fold the two side points of the dough towards the center of the dough so that all three triangle points are on the same side; place roll on the sheet with the points facing down.
• Repeat for each dough triangle and bake for 11-13 minutes or until golden.

CHOCOLATE-FILLED CRESCENTS

Steps:

• Heat oven to 350 degrees F. Separate dough into 8 triangles.
• Place tablespoon of chocolate chips on wide end of each triangle. Roll up, starting at shortest side of triangle, rolling to opposite point. Place on ungreased cookie sheet.
• Bake at 350 degrees F. for 15 to 20 minutes or until golden brown. Sprinkle with powdered sugar.