Refrigerator crescent rolls in a tube is one
of my favorite “stand by” products. It is simple to work with and can easily
transform itself into so many different things. As you know I had to deal with
a lot of plum here at home, I was a little disappointment one morning when I
realized I was out of stock!!!
I stopped at my neighborhood Trader
Joe’s to restock. Shane helped me at check out. When she saw there were 2 crescent rolls, she commented how additive those were! I mentioned to her I was
planning to make some breakfast pastry with it since I needed to make a dent in
the mountain of plums at home. I rambled on with the recipe. She was so excited.
To make things simple, I promised to post the recipe so that she didn't have to write it down.
This is for you Shane!!!
See you around! Enjoy!
Breakfast Cream Cheese Pastry cups
1 refrigerator crescent rolls
1 3-oz cream cheese, softened.
3-4 Tbsp sugar
1 egg, beaten.
8 pieces of fruit, I am using 4
plums, stone removed and cut in quarter
A couple Tbsp brown sugar. I am using Demerara sugar, I like the
courser texture.
Directions:
Pre-heat oven to 350.
Lightly butter 8 out of the 12 cups
muffin pan. Since I am using a crescent roll, butter enhances the taste of the
roll. I would not recommend using the spray in this recipe.
To make the filling: Cut up the cream cheese in small pieces and place in a small bowl or a small processor.
Cream the cream cheese
Add 4 Tbsp of sugar. Cream to combine. I am using a little more sugar in here since the plum is a sour.
If you are using a sweet fruit filling, I would cut back the sugar to 3 Tbsp.
Add the beaten egg, process till combined
Add Vanilla. Process to combine
Open the crescent roll. Unroll on a
cutting board.
Cut the pastry into 8 squares
Line the muffin pan with a square.
Lightly stretch the pastry if need and press the pasty into each cup with the 4
corners overhang on the edge to form a cup.
Place 1 Tbsp of the cream cheese
custard in each of the muffin pan and finish up by dividing any balance between
the 8 cups
Place the plum in each center
Sprinkle brown sugar on top of the
fruit.
Bake for 20 mins till the crescent
roll cups is golden brown. The filling with will puffy. When a tooth is
inserted in center of one of the pastry comes out clean, the filling is cooked.
Remove from oven; let it sit for 5
min. The filling will flatten some.
Loosen up each pastry by running a
knife along the edge of each cup.
Remove and let cool on a rack.
Serve warm
8 small pastries
Quick note about the filling in the
center:
You can change the fruit filling to anything you like. Some times I
would just drop a defrosted bing cherry in each cup or a small teaspoon of any fruit preserve.
To go with the Fall theme and if
you like apple:
Peel and dice a small apple. Heat 1 tbsp butter in a fry pan.
Cook
the apple for a couple min.
Sprinkle with juice of ½ lemon.
Add 2 Tbsp of brown
sugar, 1 tsp cinnamon and ½ tsp nutmeg.
Toss well and let the filling cook till
the apple soften and the liquid thickened.
Let the filling cool. Divide the
filling into 8 portions, drop the filling in the center of each cup, bake as
directed above.
Have fun and experiment with
different fruit or anything you want!
Enjoy
Aloha!
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