Sunday, March 13, 2011

Cherry Cream Dessert

Standing in line at the grocery today flipping through magazines, I noticed a dessert in the Family Circle magazine that seemed simple enough to recall later to make.  Well, I didn't exactly remember everything that was in it so I googled and came upon a recipe that seemed close enough.  I followed that recipe and quickly realized that it would need some tweaking.  Here is my version of this simple recipe:

2 cans Crescent Dinner Rolls
2  (8 oz. pkgs.) Cream Cheese, softened
1 cup Sugar
1 tsp. Vanilla
1 Egg Yolk
1 can Cherry Pie Filling (can try other pie-filling flavors)
Preheat oven to 350 degrees Fahrenheit.  In a mixing bowl, beat cream cheese and sugar just until mixed; add egg yolk & vanilla and beat until fluffy. Lay one package of crescent rolls in bottom of a greased 9 x 13 baking pan.  Bake for 15 minutes or so so that bottom layer is cooked through.  Spread cream cheese mixture over pastry and top with pie filling.  Place the second can of crescent rolls on top of pie filling layer.  Bake until golden brown for about 30 minutes.   You may want to lift a corner of the top crust to see if still doughy underneath...bake longer if necessary.  Cool and refrigerate for at least 4 hours before serving.

Optional:  May dust with powdered sugar or a toasted nut topping (I browned sliced Almonds and granulated sugar for the topping).

This was really simple and pretty good.  Have a sweet week

Ta ta,

The Kitchen Witch

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