This weekend I decided that I wanted to do something fun with the extra cans of crescent rolls I had in the fridge left over from the pumpkin cinnamon rolls, and I found a can of wildberry filling in the cupboard, too. Lightbulb! I'm making my own fluffy version of a toaster strudel, sans the strudel sauce. And it came out of the oven piping hot, too! None of that still frozen crap happening here...
My recipe was super easy to make, and tastes authentic. Even my picky eaters gave me a garbled, stuffed mouth approval. I call that a win, in a household with 6 kids, half of which either complain at every meal or walk away hungry. Now for the delicious recipe!
Wildberry Filled Breakfast Pastries
2 cans crescent rolls
1 can pie filling (substitute with fresh berries for a healthier twist)
1 egg
sugar in the raw, to top with
Directions:
Roll out the crescent dough on a cutting board, pinching together the seams of two triangles to form a rectangle. Cut each rectangle in half to form two equal squares. Drop 1 tbsp pie filling in the very center of HALF the squares, then place the empty squares on top of the filled squares, lining up the edges carefully. Crimp all edges of the square to seal, forming a pouch. Scramble one egg, and then brush the egg onto the top of each pastry square. Sprinkle each square with sugar in the raw, as desired. Spray a baking sheet with cooking spray, then place the pastries onto the baking sheet and place into a preheated oven (350 degrees) for about 15 minutes or until lightly golden. Allow to cool before serving.
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