Stop your hunt for a quick dessert to whip up! These cherry cheese crescent pastries are super easy and taste absolutely delish!
For some, baking can be therapeutic and can cheer them up after they’ve had a hard day. For some, it can be sinking their teeth into a sweet treat. For me, it is both, and that’s exactly why I love making these cherry cheese crescent pastries whenever I can.
They’re incredibly easy to make, taste out of the world delicious, and can also double up as a breakfast the next day.
Ready to go ahead and give them a shot? Here’s what you need to know before you do!
Is the Crescent Pastry Same as Puff Pastry?
Well, technically no! They might look and feel the same, because they both have similar folding techniques when it comes to getting the pastry ready, but the difference between them both is the use of yeast!
Puff pastry doesn’t contain yeast, and ends up more fluffy after you’ve baked it. Crescent roll pastry is crafted using yeast-raised dough and also packs in a lot of butter to soften it and lend it that incredible flavour.
Can I Use Homemade Crescent Pastry Instead?
The fun part about using the Pillsbury crescent sheet is the fact that it is super convenient, perfect if you really want to whip up a nice dessert, but don’t want to spend a lot of time toiling in the kitchen.
However, if you’re a fan of scratch made desserts, you could totally try making the crescent pastry yourself! Lookup a good recipe online, follow it to the T and that’s it!
Can I Use Another Filling Instead?
Of course, you can. There’s something about the combination of cream cheese and cherry pie filling that’s so insanely delicious, you just can’t go wrong with it. But if you don’t have the cherry pie filling, you can opt for any other filling you like. Most berry fillings- strawberry, blueberry, and blackberry work well, since their sweetness and tartness pairs up nicely with the cream cheese.
Tips & Tricks to Nail the Cherry Cheese Crescent Pastries
Okay, so the recipe is pretty simple and straightforward, I get it. But sometimes, the teeny little things really matter when it comes to making the recipe a success.
- Before you mix the cream cheese and sugar, make sure the cream cheese is at room temperature. Taking it straight out of the refrigerator and then mixing it will end up making the mixture lumpy.
- If you’re making your own crescent pastry, use butter instead of margarine to get that perfect crispiness.
- Remember to allow the crescents to cool down before you drizzle them with the icing mixture, otherwise, it’ll become a big soggy mess.
- Remember to keep enough space between the crescents before you pop them in the oven- they’ll expand in there and you don’t want them to come out sticking to each other.
Loved how these turned out? Looking for some more dessert inspiration? Here are a few of my all time favourites!
Cherry Cheese Crescent Pastries
- 1 roll Pillsbury Crescent Sheet
- 4 oz cream cheese softened
- 2 tbsp sugar
- 10 oz cherry pie filling
- Preheat the oven to 375 degrees.
- Line a baking sheet with parchment paper.
- Roll out the crescent sheet and cut into 8 squares. Place 1-2 inches apart on a baking sheet.
- Mix cream cheese and sugar.
- Add a spoonful of mixture to the center of each crescent square.
- Add a heaping spoonful of cherry pie filling (about 3-4 cherries, plus the jelly) on top of the cream cheese mixture.
- Fold up the corners of the crescent squares almost, but not quite to the center.
- Bake for about 15 minutes, until slightly golden and dough is baked through.
- Remove from oven, and allow to cool a bit.
- Once cooled, mix the powdered sugar and milk.
- Drizzle icing with a spoon, using a back and forth motion, across the pastries.
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