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Flaky, golden Crescent Rolls filled with tangy cherry pie filling and smooth cream cheese are a total crowd-pleaser. Buttery layers wrap up sweet and creamy goodness in every bite. Grab some anytime you want an easy treat that's a notch above the everyday.
Irresistible Sweet Snack
When you're craving something tasty but don't want to overcomplicate things, these Crescent Rolls totally come through. Store-bought dough means no kneading or waiting around. Toss in velvety cream cheese, pour on those cherries, and you've got a winner for breakfast, dessert, or whenever you’re hungry for something yummy.
All You Need
- Cherry Center: Cherry pie filling brings a burst of sweetness.
- Simple Dough: One tube Crescent Rolls for easy prep.
- Egg Action: Separate one egg—use part for the mix and part for the shine.
- Sweet Cream: Plain cream cheese steps things up a notch.
- Powdery Sweetness: Powdered sugar for a silky texture.
How to Make Magic Happen
- Oven Prep & Cream Mix
- Let the oven heat up and whip the cream cheese, yolk, and sugar till creamy.
- Fill and Rolls
- Spoon the fillings onto Crescent dough triangles and spread them out.
- Roll Tight
- Start at the wide end, roll them up, seal the ends, and brush with the egg white.
- Bake to Perfection
- Bake till they turn golden, then give them a moment to cool off.
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Twist Your Flavor
Feel like mixing things up? Go wild with any pie filling you want. Top these off with a swirl of icing, some crunchy nuts, or a dollop of whipped cream. Every swap brings a fresh spin to this treat you’ll want to make again and again.
Winning Hacks
Pop your dough in the fridge so it stays extra flaky. Don't pile on too much filling—keeps leaks away, plus seal those ends snug. A shower of icing or powdered sugar gives serious bakery vibes. Leave them out or toss ’em in the freezer—they taste awesome either way!
Frequently Asked Questions
- → Can I use different pie fillings?
Sure, toss in any fruit pie filling you love—strawberry, blueberry, or apple all taste great. Drain off any extra liquid so your pastries don't get soggy in the oven.
- → Why separate the egg?
The yolk gets mixed with the cream cheese to make everything really smooth and creamy, while the white goes on top to help the crescents get golden and crisp.
- → Can I make these ahead?
These are the yummiest when they're fresh and warm, but you can totally whip up the cheese stuff the day before. Just cover and keep cold till you're ready to use it.
- → Why do I need room temperature eggs?
Eggs that aren't cold mix right in with the cheese, so your filling turns out soft and smooth instead of lumpy. Let them hang out on the counter for half an hour or stick them in warm water for five minutes to speed it up.
- → How do I store leftovers?
If you have extras, keep them in a sealed container in the fridge and they'll be good for 3 days. Warm them up in the microwave or oven and they'll taste just like new.