Looking for a delicious dessert recipe that takes less than 10 minutes to whip up and doesn’t cost a fortune? Check out Sal’s amazing Sweet Cream Strawberry Stuffed Crescents dessert recipe!

Sweet Cream Strawberry Stuffed Crescents

I know I’ve mentioned this before but it deserves repeating: my boyfriend is a genius in the kitchen! Seriously, he should be a professional chef. We had a package of crescents that we really didn’t know what to do with and I was craving something sweet. Sal came up with the idea of filling them with sweet cream cheese and strawberry preserves. It came out amazing! Check it out!

Sweet Cream Strawberry Stuffed Crescents Dessert Recipe

Sweet Cream Strawberry Stuffed Crescets Dessert Recipe

Ingredients:

  • 2 packages of refrigerated crescents (like Pillsbury crescents)
  • 8 oz whipped cream cheese
  • 1/3 cup of confectioners sugar
  • 1/4 tsp vanilla
  • 2-3 oz strawberry preserves

Directions:

  • Preheat oven to 375 degrees Fahrenheit
  • Sprinkle baking tin and rolling pin with confectioner’s sugar, then roll out the crescents to allow for a better seal.
  • Prepare sweet cream cheese by mixing together the cream cheese and the confectioners sugar. We used whipped cream cheese and it made a huge difference, but you can get away with a block of cheese if you have a good blender to whip it.
  • Whip in the strawberry preserves until it is all blended nicely
  • Place about a tablespoon (not heaping, just a tablespoon) of filling in the middle of each crescent and roll up. MAKE SURE sides are sealed and you do not overfill, otherwise it will leak out.
  • Bake on center rack for about 11-12 minutes (Sal said 11.5 minutes)
  • Remove from oven. Let cool for a few minutes. Drizzle with chocolate syrup and sprinkle with confectioner’s sugar.

Enjoy! The filling will be VERY hot when it comes out of the oven, so try to wait a few minutes. I rarely listen to this advice and always get burned. Learn from my mistakes. Sal’s favorite words to me seem to be “honey, remember, it’s hot!” Like I said, I rarely listen!

For the preserves, you could really use any type of fruit. Raspberry would probably be really good too. I just prefer strawberry. Also, it you want to have some sweet cream cheese mix left over for, say, French toast the next morning, just use one package of crescents and mix half of it with the preserves. Put the rest in the fridge for dipping fruit in or whatever.

What do you think of this dessert recipe? Pretty easy, right? I’m a lucky girl, aren’t I?

 

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