Apricot – Cheese Pastries

breakfast pastry

These are Bakery quality, yet quick, and soooo good!

 

6 ounces cream cheese, softened

1/3 cup apricot preserves

¾ teaspoon vanilla extract

2 cans refrigerated crescent rolls

5 small apricots peeled and cut into ¼ inch slices

1 egg lightly beaten

1 Tablespoon sugar or powdered sugar

 

Heat oven to 375 F.

In a small bowl, mix cream cheese, preserves and vanilla.

Open dough. Separate by rectangles. Press together where the 2 triangles meet to form a solid rectangle.

Place 1 Tablespoon plus 2 teaspoons of the cheese mixture on each rectangle and spread evenly leaving a 1-inch border all around.

Divide apricots evenly on the tops of the cheese.

Fold one corner of the pastry over to the center. Now fold the opposite corner over and seal. Repeat with each pastry.

Brush each with egg and sprinkle with sugar.

Carefully transfer to baking sheet and bake for about 12 minutes, or until lightly browned.

Using a metal spatula, carefully remove pastries to cooling rack.

Cool for 5 minutes and serve.

You can do plain cheese, or strawberry, or any flavor you like.

 

 

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