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Strawberries and Creme Twisted Crescent Loaf

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Strawberries and Creme Twisted Crescent Loaf
  • Prep 20 min
  • Total 2 hr 45 min
  • Ingredients 9
  • Servings 10
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This bakery-worthy pastry is just as tasty as it is pretty! Freeze-dried strawberries and a sweet cream cheese mixture are rolled up inside Pillsbury™ crescent dough, twisted and baked to perfection in a loaf pan. Your brunch guests will “ooh” and “aah” at the pretty swirls—but they’ll be even more impressed after their first bite.
Updated Nov 11, 2019

Ingredients

Bread

Topping

  • 2 oz cream cheese (from 8-oz package), softened
  • 1/2 cup powdered sugar
  • 2 to 3 teaspoons milk
  • 1/4 teaspoon vanilla

Steps

  • 1
    Heat oven to 375°F. Line 8x4-inch loaf pan with cooking parchment paper, or spray with cooking spray.
  • 2
    In medium bowl, mix 4 oz cream cheese, 1/2 cup powdered sugar and 1/4 teaspoon vanilla. Beat with electric mixer on low speed 1 to 2 minutes, scraping sides of bowl with spatula, until smooth.
  • 3
    Unroll 1 dough sheet on work surface; shape into 15x8-inch rectangle. Spread cream cheese mixture evenly over dough sheet to within 1/4 inch of long edges. Sprinkle evenly with crushed strawberries.
  • 4
    Unroll remaining dough sheet, and carefully place on top of topped dough sheet, stretching slightly to fit and cover bottom sheet. Lightly press together along long sides. Roll dough tightly into log, starting at 1 long side; pinch seam to seal. Place seam side down on cutting board.
  • 5
    Using sharp knife, cut dough log lengthwise to within 1/2 inch from one end of dough. Keeping cut sides up, bring ends together, twisting dough together. Place in loaf pan.
  • 6
    Bake 40 to 45 minutes or until deep golden brown and dough is baked through. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 1/2 hours. With serrated knife, cut into slices.
  • 7
    In small bowl, mix 2 oz cream cheese, 1/2 cup powdered sugar, 2 teaspoons of the milk and 1/4 teaspoon vanilla with whisk. Add more milk if necessary, 1/2 teaspoon at a time, until thin enough to drizzle. Drizzle about 2 tablespoons of the topping on top of bread slices. Garnish with additional freeze-dried strawberries.
  • 8
    Serve slices with remaining topping.

Tips from the Pillsbury Kitchens

  • tip 1
    A mini food processor works well to finely crush freeze-dried strawberries. If you don’t have one, simply place into large resealable food-storage plastic bag. Seal bag, and crush using rolling pin or flat side of a meat mallet.
  • tip 2
    Garnish loaf with additional freeze-dried strawberries, if desired.
  • tip 3
    While it may be tempting to slice bread while it’s still warm, it needs time to cool completely for best eating experience. Slices may be warmed in microwave 20 to 30 seconds before eating, if you prefer. Drizzle with topping right before you serve!
  • tip 4
    Freeze-dried strawberries are sold in pouches in the canned fruit aisle of the grocery store.

Nutrition Information

260 Calories, 11g Total Fat, 3g Protein, 37g Total Carbohydrate, 18g Sugars

Nutrition Facts

Serving Size: 1 slice
Calories
260
Calories from Fat
100
Total Fat
11g
16%
Saturated Fat
5g
26%
Trans Fat
0g
Cholesterol
15mg
6%
Sodium
410mg
17%
Potassium
35mg
1%
Total Carbohydrate
37g
12%
Dietary Fiber
1g
4%
Sugars
18g
Protein
3g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
2%
2%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
1 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; 2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Refrigerate remaining cream cheese, and use it as a spread for a toasted bagel.
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