Happy Friday, PinkWhen readers! Justine from Cooking and Beer to share my monthly recipe with you! I hope you all have some fabulous plans for the weekend, and the temperatures are starting to warm up for those of you in colder climates! As we start edging our way into spring, I can’t help but think about all the delicious food that comes along with it. These blueberry almond crescent rolls are one of those recipes. These delicate little treats are stuffed with an absolutely addicting cheesy, blueberry, almond filling and then drizzled with an even more addicting almond-flavored glaze. This recipe is a must-make as we make our way into prime brunch season!
I completely understand that crescent rolls are a so-called baked good. I mean we don’t love to bake as the temperatures start to rise do we? These kinds of recipes are reserved for the dead of winter as we try to warm ourselves up with all kinds of decadent treats. Baked goods can have spring-like flavors, though. I promise you! With spring comes holidays such as Easter and Mother’s Day. Both of these holidays tend to revolve around brunch, where we have a generous mix of dinner and breakfast foods. That’s what makes these blueberry almond crescent rolls so special for this time of year. They are perfect for Easter or Mother’s Day brunch!
Blueberry Almond Crescent Rolls
What I love most about these crescent rolls is how easier they are, and while I pride myself on making things from scratch, sometimes you just want good food in a jiffy. These blueberry almond crescent rolls are a pantry lover’s dream. All of these ingredients are easy to find and easy to combine. A simple filling of cream cheese, jam, sweetener, and almond extract is dolloped onto a crescent roll. After these pastries are rolled up, baked to a puffy perfection, and then drizzled with an almond-flavored glaze they are ready to serve! 30 minutes and on the breakfast table…what’s not to love?!
Recipe for these blueberry almond crescent rolls is below! Please enjoy!
Blueberry Almond Crescent Rolls
- 4 ounces cream cheese softened to room temperature
- 2 tablespoons blueberry jam or preserves
- 2/3 cup + 2 tablespoons confectioner's sugar divided
- 1 tablespoon all-purpose flour
- pinch of sea salt
- 1 teaspoon almond extract divided
- 1 can regular store-bought crescent rolls separated into their wedges
- 1 egg beaten with 1 teaspoon of water
- 1 tablespoon turbinado sugar
- 2 tablespoons milk
- Preheat your oven to 375 degrees F and line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In the bowl of your stand mixer, with paddle attachment fixed (or a handheld electric mixer may be used), combine the cream cheese, blueberry jam, 2 tablespoons of confectioner's sugar, flour, salt and 1/2 teaspoon of almond extract. Mix until smooth, about 30 seconds. Set aside.
- Lay your crescent roll wedges out on a large work surface. Take about a tablespoon of the cream cheese mixture and dollop it on the wide end of each crescent roll. Roll them up until the narrow end is sealed underneath. Transfer them to the prepared baking sheet and brush them with the egg wash. Sprinkle with turbinado sugar.
- Place the crescent rolls in the oven and bake for 13-15 minutes, or until puffed and golden. Remove from heat and transfer to a wire rack to cool.
- While the crescent rolls are cooling, prepare your glaze. In a medium bowl, combine the remaining 2/3 cup of confectioner's sugar, remaining 1/2 teaspoon of almond extract, and milk. Whisk until smooth. Adjust seasoning by adding a pinch of sea salt if you find that the glaze is too sweet. Drizzle the glaze on the slightly cooled crescent rolls and serve immediately. Enjoy!