Start the day with some festive cheer with these cranberry cream cheese pastries! Crescent roll dough is filled with vanilla cream cheese, tart cranberry sauce and a drizzle of sweet icing. Breakfast with loved ones doesn’t get any sweeter!
Cranberry Cream Cheese Pastries
Christmas is my favorite time of year for so many reasons. One of the traditions I cherish is the huge breakfast we eat as a family. Your family might have a special meal later in the day, but for us it’s breakfast!
First we enjoy a variety of traditional pastries from our Hispanic heritage like Quesitos (cream cheese pastries) with a cup of coffee or hot chocolate. Then the main dish always includes eggs like a breakfast casserole or Papas con Huevos (potato & egg tacos).
This year, it’s cranberry cream cheese pastries on the menu and we can’t wait! I already made them for Thanksgiving and they were a huge hit.
This recipe is for 1 tube of crescent roll dough or 8 pastries, but I highly recommend making a double batch since no one consumed less than two. I have to confess to eating 3 myself, but they are that good!
The sweet-tart combo is mouthwateringly delicious and a great way to start the day. Although not overly sweet, they can even pull double duty as dessert if you want.
For this recipe you will need a tube of refrigerated crescent dough. I prefer to use the sheets of dough since they are uncut, but the rolls will also work. When you open the package, don’t unroll the dough. Leave it in a log and slice it into 8 rounds.
You’ll need to create an indentation, sort of like a giant thumbprint cookie. You can use the bottom of a cup, the back of a spoon or your fingers. Whatever works best for you!
Once you have the dough shaped, fill it with the cream cheese mixture and cranberry sauce. This is a great recipe to use up leftover sauce since you only need about a quarter cup.
After baking, these cranberry cream cheese pastries get drizzled with a simple icing of milk and powdered sugar. If you want to kick it up a notch, substitute orange juice for the milk to make these pastries really pop with flavor!
Nutrition Information:Yield: 8
Serving Size: 1
Amount Per Serving:Calories: 180 Total Fat: 6g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 16mg Sodium: 81mg Carbohydrates: 31g Fiber: 1g Sugar: 24g Protein: 2g
This recipe first appeared on Amanda’s Cookin’ as a guest contribution by Kitchen Gidget.