Blueberry almond crescent rolls
Blueberry Almond Crescent Rolls is a delicious pastry recipe that features a combination of blueberries and almonds. It is perfect for breakfast or as a sweet treat for dessert. This recipe provides a good source of vitamins and minerals, making it a delightful addition to your brunch menu.
Ingredients
almond extract
1 tsp
blueberry jam
2 Tbsps
cream cheese
4 ounces
refrigerated crescent rolls
1 can
water
1
flour
1 Tbsp
milk
2 Tbsps
sea salt
1 pinch
sugar
0.67 cup
turbinado sugar
1 Tbsp
Method
- Preheat your oven to 375 degrees F and line a large baking sheet with parchment paper or a silicone baking mat. Set aside.In the bowl of your stand mixer, with paddle attachment fixed (or a handheld electric mixer may be used), combine the cream cheese, blueberry jam, 2 tablespoons of confectioner's sugar, flour, salt and teaspoon of almond extract.
- Mix until smooth, about 30 seconds. Set aside.
- Lay your crescent roll wedges out on a large work surface. Take about a tablespoon of the cream cheese mixture and dollop it on the wide end of each crescent roll.
- Roll them up until the narrow end is sealed underneath.
- Transfer them to the prepared baking sheet and brush them with the egg wash.
- Sprinkle with turbinado sugar.
- Place the crescent rolls in the oven and bake for 13-15 minutes, or until puffed and golden.
- Remove from heat and transfer to a wire rack to cool.While the crescent rolls are cooling, prepare your glaze. In a medium bowl, combine the remaining cup of confectioner's sugar, remaining teaspoon of almond extract, and milk.
- Whisk until smooth. Adjust seasoning by adding a pinch of sea salt if you find that the glaze is too sweet.
- Drizzle the glaze on the slightly cooled crescent rolls and serve immediately. Enjoy!
Nutrition:
Carbs
45 g
Fat
17 g
Protein
3 g
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