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Bake-Off® Contest 41, 2004
Boise, Idaho

Strawberry-Cream Cheese Pastries

Flaky crescents make quick work of these creamy strawberry-flavored treats.

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  • prep time 20 min
  • total time 50 min
  • ingredients 10
  • servings 8
 

Ingredients

1
package (8 oz) cream cheese, softened
1/2
cup sugar
1
tablespoon whipping cream
1/2
teaspoon ground cinnamon
1/2
teaspoon grated lemon peel
1
teaspoon lemon juice
8
rolls Betty Crocker® Fruit Roll-Ups® strawberry chewy fruit snack (from 5-oz box)
2
cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1
tablespoon milk
2
tablespoons sugar

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat 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.
  • 2 Remove fruit snack rolls from wrappers; fold each in half lengthwise.
  • 3 If 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.
  • 4 Place 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.
  • 5 Bake 13 to 18 minutes or until deep golden brown. Cool on cookie sheet 10 minutes. Remove from cookie sheet. Serve warm.
  • 1 Heat 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.
  • 2 Remove fruit snack rolls from wrappers; fold each in half lengthwise.
  • 3 If 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.
  • 4 Place 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.
  • 5 Bake 13 to 18 minutes or until deep golden brown. Cool on cookie sheet 10 minutes. Remove from cookie sheet. Serve warm.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Pastry
Calories
430
(
Calories from Fat
210),
% Daily Value
Total Fat
23g
23%
(Saturated Fat
11g,
11%
Trans Fat
3 1/2g
3 1/2%
),
Cholesterol
35mg
35%;
Sodium
580mg
580%;
Total Carbohydrate
50g
50%
(Dietary Fiber
0g
0%
  Sugars
28g
28%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
15%;
Calcium
4%;
Iron
10%;
Exchanges:
2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.