Blueberry Cream Cheese Pastry
Ingredients
- 2 containers Pillsbury™ refrigerated crescent dinner rolls
For The Blueberry Filling
- 2 cups fresh blueberries
- 1/3 cup sugar
- 1 tsp lemon juice
- 7 Tbsp water, divided
- 3 Tbsp corn starch
For The Cream Cheese Filling
- 8 oz cream cheese, room temperature
- 1/3 cup sugar
- 1 egg yolk
- 1 tsp lemon juice
- 1 tsp vanilla
For The Glaze Drizzle
- 1 cup powdered sugar
- 2 Tbsp milk
Instructions
- Preheat oven to 375°
For The Blueberry Filling
- In a small saucepan over low heat, add blueberries, sugar, 3 tablespoons water, lemon juice together. Stir and cook for until blueberries have burst, approximately 3-4 minutes.
- In a small mixing bowl, mix remaining water and corn starch until combined then add to blueberry mixture.
- Continue stirring until blueberry mixture has thicken. Set aside to cool.
For The Cream Cheese Filling
- In a medium mixing bowl, beat cream cheese until fluffy, about 2-3 minutes.
- Add sugar, egg yolk, vanilla, lemon juice and beat for an additional 2 minutes.
Making The Pastry Ring
- Unroll crescent rolls and separate into precut triangles.
- Place triangles on an ungreased baking sheet so that the wider end of the crescent is in the center forming the circle with about a 5 inch opening in the center and the smaller tip of the crescent is on the outside.
- *When forming the circle, the wider ends of the crescents will overlap each other.
- Spread cream cheese mixture over the wide part of the crescents.
- Spoon blueberry filling on top of cream cheese mixture.
- Fold the small tip of the crescent over and tuck under the wider part to secure forming the ring.
- Bake for approximately 20 minutes. Remove from oven, let cool for a few minutes.
Making The Glaze Drizzle
- Using a one cup measuring cup, pour powdered sugar and milk together and stir until combined (might need more milk/sugar as desired).
- Drizzle glaze over pastry ring, once cooled, and cut into desired portions. Enjoy!
This Recipe adapted from >>>> Click Here
