CREAM CHEESE FILLED CROISSANTS
My daughter wanted something cream cheese-filled for breakfast and just threw it together.
Provided by Tish
Categories Main Dish Recipes Sandwich Recipes Cheese
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking dish.
- Stir cream cheese, yogurt, and sugar together in a bowl until smooth. Fold strawberries into cheese mixture.
- Separate crescent roll dough into 8 triangles. Spoon cream cheese mixture into the middle of each triangle and roll dough around the filling, starting at the smallest end. Pinch to seal and place in the prepared baking dish.
- Bake in the preheated oven until puffed and golden-brown, 13 to 15 minutes.
Nutrition Facts : Calories 184.1 calories, Carbohydrate 17.1 g, Cholesterol 15.9 mg, Fat 11 g, Fiber 0.1 g, Protein 3.5 g, SaturatedFat 4.7 g, Sodium 266.9 mg, Sugar 7.6 g
PECAN-CREAM CHEESE CROISSANTS
I got this recipe from my good friend Samantha H...she says she got it from a magazine years ago. I get asked for the recipe every time I take it somewhere. If you like cream cheese desserts, you will love this!
Provided by Sherry C
Categories Bar Cookie
Time 40m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- place 1 can crescent rolls in bottom of 13x9 pan and press edges together to cover bottom of pan, stretching dough as needed.
- Mix cream cheese, 1 cup sugar, vanilla and egg yolk thoroughly and spread over dough.
- Place second can of rolls on top of cream cheese mixture and press edges together to make a solid top crust.
- Slightly beat egg white and 1/2 cup sugar together and spread on top of rolls.
- Sprinkle with chopped nuts.
- Bake in preheated oven 350 degrees for 25 - 30 minutes. Refrigerate overnight for best flavor. I have used "no name" and reduced fat crescent rolls and reduced fat cream cheese and splenda sweetener in this recipe with great results, no one has suspected it was modified to be slightly healthier. It is also very good with walnuts in place of pecans.
Nutrition Facts : Calories 414.9, Fat 22.5, SaturatedFat 9.6, Cholesterol 76.4, Sodium 324.7, Carbohydrate 47.2, Fiber 2.3, Sugar 27.1, Protein 7.8
PECAN-CRANBERRY CREAM CHEESE CRESCENTS
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield about 30 cookies
Number Of Ingredients 9
Steps:
- Beat the butter, cream cheese, 2 tablespoons sugar and the salt in a large bowl with a mixer on low speed until smooth and creamy, about 2 minutes. Add the flour and mix until crumbly, about 1 minute. Turn out onto a lightly floured surface and lightly knead with your hands to make a soft dough. Wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Make the filling: Put the dried cranberries and 1 tablespoon water in a medium microwave-safe bowl; microwave until plump, about 1 minute. Let cool. Stir in the pecans, the remaining 1/2 cup sugar and the cinnamon, then stir in the milk.
- Roll out the dough until 1/8 inch thick on a lightly floured surface. Cut out circles using a 3 1/2-inch-round cookie cutter. Gather the scraps; reroll once to cut more circles. Place a heaping teaspoonful of filling on the bottom third of each circle, leaving a small border. Brush the edges with a little milk, fold the dough over the filling and roll to enclose; pinch the 2 ends closed and bend into a crescent shape. Repeat with the remaining dough and filling.
- Arrange the cookies 1 inch apart on the baking sheets; brush with milk and sprinkle with sugar. Bake, switching the pans halfway through, until lightly browned, 15 to 20 minutes. Let cool completely on the baking sheets.
HONEY PECAN CREAM CHEESE
Make your morning special by serving Honey Pecan Cream Cheese with warm bagels, croissants, or even serve as a dip for fruit.
Provided by TGirl
Categories Fruit
Time 5m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Mix all ingredients into softened cream cheese.
PECAN CREAM CHEESE SQUARES
From Wills Point, Texas, field editor Dorothy Pritchett says, "This rich, easy dessert is perfect after a light meal."
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 3 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, beat the cake mix, 1 egg and butter until blended. Stir in pecans. Press into a greased 13-in. x 9-in. baking pan; set aside. , In a small bowl, beat the cream cheese, sugar and remaining eggs until smooth. Pour over pecan mixture. , Bake at 350° for 45-55 minutes or until golden brown. Cool on a wire rack; cut into squares. Store in the refrigerator.
Nutrition Facts : Calories 204 calories, Fat 11g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 140mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.
MINI CROISSANT CRUST PECAN PIES
You won't need to make a pastry dough for these easy mini pecan pies. Fresh, store-bought croissants are used to line muffin cups and hold the sweet pecan pie filling. The croissants bake up into a crisp, flaky, buttery crust with a baklava-like texture. Perfect for your Thanksgiving dessert table! Serve topped with a scoop of vanilla ice cream or just pick them up and eat them like muffins.
Provided by Chef John
Categories Pecan Pie
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Combine butter, brown sugar, corn syrup, salt, vanilla, and bourbon whiskey in a saucepan over medium-high heat. Bring to a simmer, then whisk mixture and boil for 1 minute. Remove from the heat and let cool for 5 minutes.
- Add eggs and whisk quickly to combine. Stir in pecans. Set aside until mixture thickens a bit and cools down, about 5 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Use the butter to generously grease a 12-cup muffin tin.
- Cut each croissant in half, then turn the halves and slice open like you're making a sandwich. Place each piece into a prepared muffin cup and press it down and into the sides to fit and line the cup. Remove any pieces that stick up over the edge of the muffin cup and patch those in where needed to cover the sides.
- Spoon the pecan filling evenly into the muffin cups, stirring between each spoonful to ensure you get an even amount of nuts and sauce. Use your fingers to press pecans into the cups and even out the tops so they don't burn. Clean up any syrup that dripped onto the pan.
- Bake in the center of the preheated oven until golden brown, about 25 minutes, with a pan on the rack underneath to catch any drips.
- Remove from the pan and let sit in the pan for 5 minutes. Turn each pie a bit, then lift out and place on a plate to continue cooling. Let cool completely before serving.
Nutrition Facts : Calories 547.3 calories, Carbohydrate 58.3 g, Cholesterol 99.7 mg, Fat 34.1 g, Fiber 3.5 g, Protein 7.4 g, SaturatedFat 9.8 g, Sodium 615.5 mg
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