Tea Ring with Raspberry Cream Cheese Filling
Christmas Tea Ring filled with Raspberry Cream Cheese Filling - the most beautiful Scandinavian-inspired recipe for holiday brunch!
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Lemon-Cream Cheese Crescent Ring
This delicious fresh lemon cream cheese crescent ring is so easy to make, yet so impressive! Perfect for brunch, breakfast or for a tasty treat!
Crescent Ring
1 package (3 oz) cream cheese, softened
1/4 cup granulated sugar
1 tablespoon fresh lemon juice
2 teaspoons grated lemon peel
1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls SAVE $
Glaze
1/2 cup powdered sugar
2 to 3 teaspoons milk SAVE $
Steps
1. Heat oven to 350°F. Spray large cookie sheet with cooking spray. In small bowl, mix cream cheese, granulated sugar, lemon juice and lemon peel with electric mixer on medium speed until well blended.
2. Unroll dough sheet. (If using crescent rolls, unroll dough and separate into 2 large rectangles. Overlap long sides to form 13x7-inch rectangle; firmly press edges and perforations to seal.) Spread cream cheese mixture on rectangle to within 1/2 inch of edges.
3. Starting with 1 long side of rectangle, roll up; pinch edge to seal.
4. With serrated knife, cut into 12 slices.
5. Arrange slices on cookie sheet in a circle, overlapping slightly.
6. Bake 15 to 20 minutes or until golden brown. In small bowl, mix Glaze ingredients until thin enough to drizzle. Drizzle over warm crescent ring.
Crescent Danish Wreath
Cherry pie filling, crescent rolls, cream cheese, and a sweet almond drizzle come together to make this beautiful crescent danish wreath.
RECIPE AND INSTRUCTIONS HERE! -
Ingredients
16 oz crescent rolls 2 8 oz cans, 8 count each
21 oz cherry pie filling
8 oz cream cheese softened
1 cup granulated sugar
1 large egg room temperature
1/4 cup all purpose flour
Icing
3/4 cup powdered sugar
1/2 tsp almond extract or vanilla extract
2 Tbsp heavy cream 2-3 Tbsp
Instructions
Preheat oven to 375°F. Grease or line a large pizza pan with parchment paper.
In a medium mixing bowl, beat together cream cheese, sugar, egg, and flour until smooth and fluffy.
Remove crescent rolls from packaging and separate into pre-cut triangles. With the wide side of each triangle toward the center of the pan, overlap crescent rolls to form a circle - it will look like a large sunshine with an empty circle in the middle.
Use your fingers to press together the triangles where they overlap to form a smooth base.
Drop cherry pie filling by the spoonful around the base of the wreath.
Scoop the cream cheese mixture over the cherry pie filling.
Wrap the pointed end of each crescent roll over the fillings and back toward the center of the wreath, tucking the end beneath the ring and pinching the dough together.
Bake for 20-25 minutes, until the crescent rolls are a deep golden brown.
Cool completely.
When the wreath is cooled, whisk together powdered sugar, almond extract, and heavy cream. Whisk until smooth and a good consistency for drizzling. Add more cream as needed to achieve desired consistency.
Notes
You can use a smaller portion of the cream cheese filling if you want a smaller ratio. As written, this recipe yields a danish with approximately equal parts cherry and cream cheese filling.
Milk can be substituted for the cream in the icing - use less as the icing will be thinner.
It’s important to cool the wreath completely before icing or the icing will just run off the pan completely.
I used a cast iron pizza pan. A lightweight pizza pan may cook the wreath a bit more quickly. Cooking until the top is a deep golden brown helps to ensure that the bottom layer of dough is cooked through as well.
Top with toasted, sliced almonds for extra flavor and a bit of crunch.
Puff Pastry 4 Ways
Here is what you'll need!
RECIPE:
Cream Cheese Filling
INGREDIENTS
1 8-ounce block cream cheese
¼ cup granulated sugar
½ teaspoon vanilla extract
PREPARATION
In a medium bowl, mix cream cheese, sugar, and vanilla until smooth.
Strawberry Pastry Diamond
Makes 9 pastries
INGREDIENTS
1 sheet thawed puff pastry
5 strawberries, halved with stems removed
9 tablespoons Cream Cheese Filling, recipe above
powdered sugar
PREPARATION
Preheat oven to 400°F.
Cut the puff pastry into 9 equal squares.
Taking one of the squares, fold one of the edges to the opposite edge.
Leaving a ½ centimeter border, cut about ¾ of the way from the bottom of the triangle to the tip on both sides, making sure the cuts do not touch.
Unfold the square.
Taking the top flap, fold it towards the 2 cuts near the bottom.
Take the bottom flap and fold it towards the top edge.
Place about a tablespoon of the cream cheese filling in the middle, then place a strawberry half on top.
Repeat with the remaining pastry squares.
Bake for 15-20 minutes until pastry is golden brown and puffed.
Serve with a sprinkle of powdered sugar!
Raspberry Pastry Flower
Makes 4 pastries
INGREDIENTS
1 sheet thawed puff pastry
20 raspberries
4 tablespoons Cream Cheese Filling, recipe above
Powdered sugar
PREPARATION
Preheat oven to 400°F.
Cut the puff pastry into 4 equal squares.
Leaving a ½ centimeter border, make 8 total cuts along the edges of the square, with each cut going about ⅓ of the way through the length of the edge. Make sure the cuts do not touch.
Place a tablespoon of the cream cheese filling in the middle of the square, then top with 4 raspberries.
Take one of the edge flaps and fold it towards the center, looping over the raspberry. Repeat with the other flaps. Place a raspberry in the center, on top of where all the flaps overlap.
Repeat with the remaining pastry squares.
Bake for 15-20 minutes until pastry is golden brown and puffed.
Serve with a sprinkle of powdered sugar!
Blueberry Pastry Pinwheel
Makes 9 pastries
INGREDIENTS
1 sheet thawed puff pastry
36 blueberries
9 tablespoons Cream Cheese Filling, recipe above
Powdered sugar
PREPARATION
Preheat oven to 400°F.
Cut the puff pastry into 9 equal squares.
Make 4 cuts on each square, with each cut starting from the outside corners of the square and stopping just short of the center.
Take one of the flaps and fold it towards the center. Fold every other flap towards the center until you have created a pinwheel shape.
Place about a tablespoon of the cream cheese filling in the middle, then place 4 blueberries on top.
Repeat with the remaining pastry squares.
Bake for 15-20 minutes until pastry is golden brown and puffed.
Serve with a sprinkle of powdered sugar!
Music provided by Warner Chappell Inc. Used with permission
How To Make Almond Cream - A Simple and Delicious Recipe for Tarts and Pastries
Almond Cream is a versatile staple in the pastry kitchen. I'm going to show you the steps in preparing this simple and versatile recipe. It is made with equal parts of sugar, butter, almonds, and eggs with a bit of flour or cornstarch as well. It is used for a multitude of pastry and dessert applications such as croissants aux amandes and in making Crème Frangipane. It is also used to fill galette des rois, pithiviers and frangipane tarts.
Note: Almond cream cannot be consumed raw. It is meant to be baked.
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Almond Cream
250g unsalted butter
250g almonds
250g icing sugar
50g all purpose flour OR 30g cornstarch
5 eggs
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Almond Coffee Cake Ring Recipe
Almond Coffee Cake Ring for Easter breakfast!
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