Fruit Filled Pastry
An easy recipe using Pillsbury Crescent Sheet Dough, pie filling, and a cream cheese mixture. Make into flat braid or basket shape.
Yield: 12
Calories: 170kcal
Materials
- 2 8 oz. cans Pillsbury refrigerated crescent dough sheet (or crescent dinner rolls)
- 8 oz. cream cheese, room temperature
- 1/2 cup sugar
- 1 tsp. lemon juice
- 20 oz. can pie filling, apple, cherry, or blueberry
- 2 tsp. cinnamon, optional (on apple only)
- 1/4 cup nuts, optional (crushed pecans or walnuts)
- 1 egg
Instructions
- Preheat oven to 375°.
- For braid shape: unroll both dough sheets onto parchment paper. If using dinner rolls, firmly press perforations and seams to seal so it resembles a solid sheet.
- Using mixer, thoroughly mix cream cheese with sugar and lemon juice. Spread half of mixture down length of each sheet of dough and spread gently. Keep cream cheese mixture in center 1/3 of dough.
- Spread half of pie filling over each cream cheese mixture. If using apple pie filling, sprinkle with cinnamon. Add optional nuts.
- Using a knife or kitchen shears, cut about 15 slits up each side of dough to within 1/2" of filling. Twist each strip about 2 times, then criss-cross them across pie filling pinching the ends together. Roll up short ends 1/2" and pinch them into place so filling does not run out end.
- Mix egg in a small bowl and brush evenly over dough on both braids. Place each braid onto baking sheet and bake for 20 - 25 minutes until golden brown. Enjoy!
Notes
To make into basket shape: using 2 6-muffin pans, (for a total of 12 muffins) spray with non-stick spray. Roll out both cans of dough and cut each sheet into 6 (for a total of 12). Using your hands, flatten each rectangle into a square and place into pan.
Divide cream cheese mixture evenly into each dough cup.
Divide pie filling evenly over cream cheese mixture.
If using apple pie filling, sprinkle optional cinnamon.
If using nuts, divide evenly.
Take 2 opposite dough corners and twist 2 times, then pinch ends together. Repeat with remaining 2 corners. Do this on each cup.
Brush dough with egg wash and bake for 20 - 25 minutes.
If using apple pie filling: optional to chop apples into smaller pieces for a more uniform look.
Nutrition
Calories: 170kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 90mg | Potassium: 74mg | Fiber: 1g | Sugar: 16g | Vitamin A: 288IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg