Cooking On A Budget: Crescent Roll Pumpkin-Cheese Pastries

Sunday, January 5, 2014

Crescent Roll Pumpkin-Cheese Pastries


When my foodie friend Lois made her Pumpkin Cream Cheese Crescents and I posted a partial recipe with a link to her site I knew I needed to make these. But I decided to re-create my own version of her fabulous, simple dessert and here it is.

  • 1 pkg. crescent rolls (8 to a package)
  • 1/2 cup pumpkin puree
  • 1/3 cup cream cheese, softened
  • 1 tbsp. maple syrup
  • 1 tsp. cinnamon
  • fresh grated nutmeg to taste
  • pinch of salt
  • 1/4 cup pecans - finely chopped
  • 1 egg beaten (for egg wash)
  • cinnamon and white sugar mixture
  • cooking spray
  • whipped cream (optional)
  1. Preheat your oven to 425°.
  2. Blend together with a hand mixer the pumpkin, cream cheese, maple syrup, cinnamon and nutmeg along with a pinch of salt.
  3. Use a small blender and process the pecans or finely chop with a sharp knife, net about 1/4 cup. Add the nuts to the pumpkin mixture and fold them in.
  4. Lightly spray a foil lined baking sheet with cooking spray or use parchment paper and lightly spray that.
  5. Lay out the crescent rolls and fill the wide end with about a tablespoon of mixture. Roll them all up, tucking in the sides as you go.
  6. Get some cinnamon and sugar ready. Brush the beaten egg over each one and put a generous amount of the cinnamon sugar mixture over the tops and bottoms.
  7. Bake in a preheated 425° for 9-11 minutes until nice and golden brown. Allow to cool then serve with some whipped cream for an added touch.

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