This simple and tasty apricot dessert pastry is sinfully delicious. It is relatively easy. Warm and just out of the oven, these pastries are heavenly. When I make these fruit delights, it takes all the strength I have to stop me from eating 3 or 4 at one sitting.
I can’t really remember where I got this recipe, but I changed it. The original recipe called for the addition of fresh apricots, peeled and cut up. I had such a hard time finding apricots at the super market that taste halfway decent, that I did away with that call. But if you want to add them, the recipe calls for about 5 small apricots, peeled and cut into ¼-inch slices. If you add the apricots, only use ½ cup of the preserves.
I happen to like apricot or peach preserves for the pastry filling. However, you could use any fruit preserves you may like. Maybe strawberry or blueberry with some fresh strawberries or blueberries added to the cream cheese mixture. you will need about ¾ lb of fruit if you are adding the fresh fruit to your recipe.
Apricot Dessert Pastry
- 6 ozs cream cheese, softened
- 1 cup apricot or peach preserves
- 3/4 tsp vanilla extract
- 2 canisters (8ozs each) refrigerated crescent rolls
- 1 egg, lightly beaten
- 1 tbl sugar or powdered sugar
- In a medium sized bowl, mix cream cheese, preserves and vanilla. Set aside.
- Open dough canister, remove rolls and gently unwind. Press two connected triangles together to form a rectangle. Spread each rectangle with 2 tablespoons of cream cheese mixture, leaving a 1-inch border around the edge.
- Fold one corner of the rectangle over the middle of the filling, then fold the opposite corner over it, pressing them together to form a tight seal. Brush with egg and, if using sugar, sprinkle with sugar at this time. If your prefer powdered sugar, dust pastries as they come out of the oven.
- Carefully transfer to baking sheet and bake in a preheated oven at 375° for about 12 minutes or until browned. With a metal spatula sprayed with nonstick coating spray, remove the pastries to a cooling rack for about 5 minutes. Serve warm with a little butter if you desire.Storing leftovers, make sure pastries are completely cooled. Wrap in plastic wrap and seal in plastic bag.