Cherry Cream Crescents

Prep: 20 minutes

Bake:  15 minutes

For “Mini” crescents, divide each triangle in half and use smaller amounts of filling in each one.  For variety, use fresh berries such as blueberries, raspberries, and strawberries in place of canned cherries.


1 pkg (8 oz) Reduced Fat cream cheese, softened

1 cup confectioners’ sugar

1 egg, separated

2 tubes (8 oz each) Reduced Fat refrigerated crescent rolls

1 can (21 oz) sugar-free cherry pie filling


In a bowl, beat cream cheese, sugar, egg yolk.  Separate dough into 16 triangles; place on lightly greased baking sheets. Spread 1 tablespoon of cream cheese mixture, topped with 1 tablespoon of pie filling near the edge of the short side and fold long end of the triangle over filling and tuck under the dough.  Lightly beat egg white and brush over rolls.  Bake at 350? F for 15-20 minutes or until golden brown.  Makes 16 rolls.


Recipe adapted from Taste of Home


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