Strawberry Cream Cheese Pinwheels

1 cup Strawberries (diced really small)

4 oz softened Cream Cheese

1/4 cup Sugar

1 can Crescent Rolls (pack of 8)

Powdered Sugar to Garnish

Mix berries, sugar and cream cheese. Unroll crescents on clean flat surface. Split dough so you have two sets of 4 triangles layed out making a square.  Pinch seams together so dough becomes one piece.

Spread with berry mixture leaving about 1/2-1 inch of one side with out the filling.  Roll dough towards the end with no filling and use that extra dough to seal the roll.  Put on the cookie sheet and place in the freezer until dough hardens enough to cut into pinwheels without smashing the roll.

Bake in oven at 375 until golden brown, 10-16 minutes.  Let cool completely then you can garnish with powdered sugar.

***I was not a fan of these...I like the idea but it wasn't my best dessert. Steve's parents liked them and he said they were okay.  I felt like they were a little bitter...probably should've followed a REAL recipe...maybe use Strawberry jam/jelly instead of fresh berries...I looked at a few different recipes then simplified - FAIL.

I cooked my pinwheels on parchment paper on a baking rack on a cookie sheet - I think this made them a little more mushy and less crisp.  I'd say the parchment paper is still a good idea but let them cook on the baking rack so they can breathe a little more.

Here is a REAL recipe...


Ingredients:

1 package of Pillsbury Crescent Rolls
1/4 cup of homemade strawberry jam
4 oz cream cheese, room temperature
1/4 cup granulated sugar
1/2 tsp lemon juice
1/2 tsp vanilla extract
1 egg + 1 tsp of water for egg wash

Directions:

Preheat the oven to 375° and line a baking sheet with parchment paper.

In a mixer fitted with a paddle attachment, mix cream cheese, sugar, lemon juice and vanilla. Cream until there are no lumps. 

Unroll each crescent roll. On the fattest part of the triangle place 1 tsp on cream cheese mixture and one tsp of jam. Roll into a croissant shape.

Whisk together egg and water for egg wash and brush over each croissant.

Bake for 8-10 minutes until croissants are golden brown and inside is no longer doughy. Dust with powdered sugar if desired.