Strawberry-Cream Cheese Pastries
1package (8 oz) cream cheese, softened
1tablespoon whipping cream
1/2teaspoon ground cinnamon
1/2teaspoon grated lemon peel
1teaspoon lemon juice
8rolls Betty Crocker™ Fruit Roll-Ups® strawberry chewy fruit snack (from 5-oz box)
2cans (8 oz each) Pillsbury™ refrigerated crescent rolls or 2 cans (8 oz each) Pillsbury™ refrigerated Crescent Dough Sheet
1Heat oven to 375°F. In medium bowl, beat cream cheese and 1/2 cup sugar with electric mixer on medium speed until creamy. Beat in cream, cinnamon, lemon peel and lemon juice.
2Remove fruit snack rolls from wrappers; fold each in half lengthwise.
3If using crescent rolls: Unroll both cans of dough; separate into 8 rectangles, firmly pressing perforations to seal. If using dough sheets: Unroll both cans of dough; cut into a total of 8 rectangles.
4Place 1 folded fruit roll lengthwise down center of each dough rectangle. Spoon 2 rounded tablespoons cream cheese mixture onto one half of each fruit snack roll; spread slightly. Fold dough rectangle in half crosswise. Place on ungreased cookie sheet; press edges with fork to seal. Brush tops with milk; sprinkle with 2 tablespoons sugar. With sharp knife, cut 3 diagonal slits in top of each square.
5Bake 13 to 18 minutes or until deep golden brown. Cool on cookie sheet 10 minutes. Remove from cookie sheet. Serve warm.
Serving Size: 1 Pastry
- Calories from Fat
- Total Fat
- Saturated Fat
- Trans Fat
- 3 1/2g
- Total Carbohydrate
- Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C