Christmas morning can be a whirlwind of festive activity and this oh-so-sweet breakfast treat is the perfect way to start the day. It’s inspired by the same type of pastry Howard’s mom would make when he was growing up.
Prep time: 20 minutes
Cook time: 20 minutes
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg, at room temperature
- 2 8-ounce tubes crescent rolls
- 21 ounce can cherry pie filling
- 1 cup powdered sugar
- 2 tablespoons milk
Preheat oven to 350°F.
In a large bowl, beat cream cheese and granulated sugar with a mixer on high speed until light and creamy, about 15-30 seconds. Add egg and beat until well incorporated. Set aside.
Form candy cane shape on parchment-lined baking sheet by arranging crescent triangles in an overlapping pattern, pointing inward. Lightly press together overlapping parts of crescent triangles.
Spread desired amount of cream cheese filling on overlapping part of crescent dough, leaving 1/2-inch space from edge. Top with desired amount of cherry pie filling. Fold tips of triangles over filling and press lightly to seal. Bake pastry until crescents are golden brown and filling is warmed through, about 15-20 minutes. Let cool.
For glaze, combine powdered sugar and milk in a small bowl until smooth. Drizzle over cooled crescent part of pastry.
ORANGE & FIELD TIP: Prepare the pastry the night prior and store it in your refrigerator until Christmas morning. Pop it in a preheated oven and you’ll have a delicious (and fun) breakfast in no time.