*Cherry-Nectarine Cream Crescents*

I love breakfast pastries. I love pastries in general, but breakfast pastries are one of life’s pleasures that I really happen to love (and at any time of day, not just in the morning)! I decided I wanted to make something yummy to nibble on even though it was 8pm, and I wanted to make something to share with my family when they woke up the next day as a breakfast treat. Scouring my refrigerator I found some dark red cherries, perfectly ripe nectarines, and a package of the always wonderful crescent roll dough. So, I enjoyed a peaceful moment in the kitchen the one day of the year the family all went to bed early and mama got to have some time for herself. 😛 My Cherry-Nectarine Cream Crescents are deliciously buttery crescents filled with sweet almond cream cheese, cherries, and nectarines brushed with butter and a sprinkle of brown sugar. These were a perfect little indulgence for my quiet night and everyone loved waking up to a yummy breakfast pastry the next morning! I hope you and your family enjoy this recipe (and hopefully get a peaceful moment to bake without being asked a million questions or cleaning up never ending spills!) 🙂

These pastries are delicious and super simple to make, which is great! Start by preheating your oven to 350*F. Pit and cut your cherries into small pieces. Next, slice your nectarine into very thin slices. I like cutting the nectarine as thin as I can get it, because it will fit better in the crescent dough with all of the other goodies.

Set the chopped fruit aside for now and in a medium-sized bowl place your softened cream cheese. Using a wooden spoon or a rubber spatula, mix the cream cheese until it is smooth. Next, add in your almond extract and powdered sugar.

Mix everything together until it is fully incorporated and then set it aside. On a parchment lined cookie sheet, pop (this part startles me every time for some reason even though I know it’s about to happen) and unroll your crescent dough.

Using a butter knife or offset spatula, put equal amounts of the cream cheese mixture on the large part of each crescent triangle. Smooth the cream cheese on each crescent so it is fairly flat.

Now, place your golden slices of nectarine and gorgeous ruby cherry pieces. I usually place about three thin nectarine slices and 5 or 6 pieces of cherries in each one, but eyeball it and see how it fits for you. Save an extra nectarine slice for each crescent and set them aside (we’ll use those as a garnish at the end).

Now using your hands, lightly grip the large end of the crescent and (making sure not to squeeze out any of our filling) roll each crescent up into a perfect little parcel of joy! If the filling seems to be coming out a bit too much of the sides, you can also fold the sides in over the filling and wrap them up.

Once all of our little crescents are wrapped up, brush each one with melted butter. The melted butter will just help the outside really crisp and become a lovely golden brown.

Now, I like to add one slice of nectarine to the top of each pastry. It just adds a pretty little touch to our parcels! Sprinkle each crescent with some light brown sugar and then pop them in the oven for about 16 to 20 minutes until they are golden brown on the outside and fully cooked around the filling (just keep your eye on them while in the oven).

Once they are fully baked, let them cool (at least for a minute) and enjoy these warm and sweet pastries! If you make them the night before, you can place them in the refrigerator overnight and simply warm them for a few minutes in a 350*F oven to serve for breakfast. This is such a simple and delicious recipe, and you can make them (and enjoy them) at any time of day! My Cherry-Nectarine Cream Crescents are a breakfast pastry that’s perfect to be shared with your loved ones! 🙂

Cherry-Nectarine Cream Crescents

Yields: 8 Crescents (Depends on your Package of Crescent Dough)

Prep Time: 20 Minutes

Bake Time: 16 to 20 Minutes

Ingredients

1/2 Cup Cherries (Pitted and Chopped)

1 Large Nectarine (Sliced Thinly)

4 Oz. Cream Cheese (Softened)

1/4 teaspoon Almond Extract

2 Tablespoons Powdered Sugar

3 Tablespoons Melted Butter

1 Tablespoon Light Brown Sugar

To Make the Cherry-Nectarine Cream Crescents

Preheat your oven to 350*F. Pit and cut your cherries into small pieces. Next, slice your nectarine into very thin slices. Set the chopped fruit aside for now and in a medium-sized bowl place your softened cream cheese. Using a wooden spoon or a rubber spatula, mix the cream cheese until it is smooth. Next, add in your almond extract and powdered sugar. Mix everything together until it is fully incorporated and then set it aside. On a parchment lined cookie sheet, pop and unroll your crescent dough. Using a butter knife or offset spatula, put equal amounts of the cream cheese mixture on the large part of each crescent triangle. Smooth the cream cheese on each crescent so it is fairly flat. Now, place your golden slices of nectarine and ruby cherry pieces. I usually place about three thin nectarine slices and 5 or 6 pieces of cherries in each one, but eyeball it and see how it fits for you. Save an extra nectarine slice for each crescent and set them aside (we’ll use those as a garnish at the end). Now using your hands, lightly grip the large end of the crescent and (making sure not to squeeze out any of our filling) roll each crescent up into a perfect little parcel of joy! If the filling seems to be coming out a bit too much of the sides, you can also fold the sides in over the filling and wrap them up. Once all of our little crescents are wrapped up, brush each one with melted butter. Add one slice of nectarine to the top of each pastry. Sprinkle each crescent with some light brown sugar and then pop them in the oven for about 16 to 20 minutes until they are golden brown on the outside and fully cooked around the filling (just keep your eye on them while in the oven). Once they are fully baked, let them cool (at least for a minute) and enjoy these warm and sweet pastries! If you make them the night before, you can place them in the refrigerator overnight and simply warm them for a few minutes in a 350*F oven to serve for breakfast.