Fruit And Cream Cheese Breakfast Pastry
- 1 (20 ounce) can pie filling (I use Blueberry)
- 2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
- 2 (8 ounce) packages cream cheese (softened)
- 1 cup sugar
- 1 tablespoon vanilla
- 2 tablespoons butter
- Open crescent roll dough and spread 1 can and a 1/2 onto a non stick 9x13 cookie sheet.
- Reserve 1/2 a can for lattice (the topping).
- Mix cream cheese, sugar, and vanilla until smooth.
- Spread cream cheese mixture over the crescent dough.
- Next spread, on top of the cheese, the pie filling.
- Using the 1/2 can of leftover dough, cut it into strips and stretch across the pastry in a lattice design from one corner to the other over lapping like the top of a pie.
- Melt butter and brush over the lattice dough and edges of the pastry.
- Bake in a 350u0b0 preheated oven for 20- 25 minutes, or until crescent dough is golden brown.
- Let stand for 5 minutes and slice.
- I tried using peach pie filling once, but I ended up having to use 2 cans to have enough peaches to cover the top. It cost a little more but it was Delicious!
- Great with Coffee or a large glass of Milk!
- Enjoy!
pie filling, cream cheese, sugar, vanilla, butter
Taken from www.food.com/recipe/fruit-and-cream-cheese-breakfast-pastry-73719 (may not work)