Easy Lemon - Cherry Crescent Pastries
Easy Lemon – Cherry Crescent Pastries
Love lemon and looking for an easy breakfast treat or pastry for brunch? Lemon curd and dried cherries baked inside a rolled-up crescent pastry makes this the best little treat ever! Soon to become your family’s favorite!
Easy Lemon – Cherry Crescent Pastries
Yield: 8 pastries
Ingredients:
1 package refrigerated crescent rolls
3 tablespoons butter, melted
1 jar lemon curd or 1/2 cup homemade
1/3 cup dried cherries
2 tablespoons granulated sugar
1/4 teaspoon cinnamon
Glaze:
1 cup powdered sugar
2 tablespoons butter, softened
1/2 teaspoon vanilla
3 – 4 tablespoons half & half or milk
Equipment needed:
Parchment paper
Half sheet pan or cookie sheet
Pastry brush
Measuring spoons
Small mixing or microwave-safe bowl
Wire whisk
Medium mixing bowl
Bent-edged spatula
Over the holidays I saw a recipe for Lemon – Cherry Cinnamon Rolls in my Food Network Magazine, but didn’t want to take the time to make yeast dough. Wondered what I could use instead... Crescent rolls came to mind. Crescent rolls make great savory or sweet treats! My mom used to make these wonderful Almond – Filled Crescent Rolls years ago for about every church potluck. After a couple experimental batches.. this recipe was born! My hubby loved being the taste tester... he LOVES lemon and cherry. He says these rolls are the best ever! We made them for Christmas morning this year too... so you better try them! Grab your roll of crescents and let’s bake!
Preheat oven to 350 F.
This recipe is super easy and ready in less than 30 minutes too! Begin by melting your butter in a small microwave safe bowl for about 15 - 20 seconds. While the butter is melting, make the cinnamon sugar by combining the granulated sugar and cinnamon… mixing well. Separate the crescent rolls as shown above. Using a pastry brush, lightly brush and coat each crescent triangle. Reserve a little butter for later. Sprinkle each with cinnamon sugar. Divide lemon curd between each of the eight rolls, spooning down the center. Place dried cherries on top of lemon curd.
Wasn’t that easy? Now for the rolling and panning! Roll each of the crescents from the wide part of the triangle to the smaller end. Gently fold roll over the filling, being sure to keep the roll loose as you roll. This will allow better rising during baking. To reduce the mess and ease clean up, cover the sheet pan with parchment paper and arrange rolls evenly, as shown. Brush each roll lightly with reserved butter.
Bake panned rolls on center rack of a preheated 350 F oven. Bake for 12 - 15 minutes or golden brown. Parchment paper not only reduces the mess, but helps reduce the chance that you’ll burn the bottoms of your rolls! While the rolls are baking, place powdered sugar, softened butter and vanilla in a medium mixing bowl. It’s easier to mix with a slightly bigger bowl... less sugar everywhere too! Add 2 tablespoons of half and half and stir well using a small wire whisk. If glaze is still very thick, add another tablespoon. Glaze needs to be a bit thick and not very runny. When the glaze is placed on top of the hot rolls, it will melt and run. If too much milk is added, you can add more powdered sugar, a tablespoon at a time to thicken it up. Using a knife or small rubber spatula, glaze each pastry. Divide the glaze evenly between the eight rolls, you can always go back and add more.
Go ahead... taste one! Aren’t they out of this world? So easy too... Plate them up and serve while warm... Enjoy!!