The best part, though, is the artisan bakers who come each week. Cupcakes, donuts, and the bread - sour dough, sesame, baguettes, pumpernickel - you name it.
And then there are the chocolate croissants. Oh, my! They are enormous - buttery, flaky, and filled with just the right amount of semi-sweet chocolate. Admittedly, I've only had one of these beauties...in large part because I am too confident it could become a weekly indulgence. And as delightful as that would be, that is certainly not a habit I need to get into.
I don't usually make something sweet for breakfast. Mostly because I'm hungry too quickly after eating....even though I eat the majority of whatever I make since Brian doesn't often eat breakfast and doesn't have much of a sweet tooth.
But, I've had a tube of Crescent rolls in the fridge for a bit, leftover from the last time I made Antipasto Squares. Reminiscing about the wonderful bakery goodies at the farmers market, I decided bake these up this morning with a little cream cheese and raspberry jam. What a treat!
Ingredients:
- 1 tube Pillsbury crescent rolls
- 1/4 C softened cream cheese
- 2 tsp. powdered sugar, plus more for dusting
- Scant 1/8 tsp. pure vanilla extract
- 1/4 C jam of your choice
- Preheat oven to 375.
- Line a baking sheet with parchment.
- Combine cream cheese, 2 tsp. powdered sugar, and vanilla in a small bowl. Stir to combine well.
- Unroll crescent rolls and separate into eight triangles.
- At the widest part of each triangle, spread 1 tsp. each cream cheese mixture then jam. Leave a 1/4 inch border at top and sides of triangle.
- Starting with long edge, roll loosely toward the pointed tip.
- Place crescent rolls on parchment lined baking sheet, point side down.
- Bake for 11 - 13 minutes, or until nicely browned.
- Allow to cool on pan for a few minutes, then move to serving tray or plate. Dust with additional powdered sugar. (FYI - pay particular attention to the direction and speed of any nearby ceiling fans before dusting with powdered sugar. Just sayin'.)
Spread each roll with a teaspoon each cream cheese mixture and jam. |
Roll up and place on baking sheet, pointed tip down. |
Dust with powdered sugar and enjoy! |
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