ingredients

• 1 can crescent rolls (Pillsbury Butter Flake Crescent Rolls)
• ½ Tbsp orange marmalade per piece (or any fruit preserve of choice)

cream cheese filling:

• ½ cup whipped cream cheese
• 1 egg yolk (use the egg white for an egg wash)
• 2 Tbsp sugar
• ½ tsp lemon zest
• ¼ tsp vanilla extract

glaze (optional):

• ¼ cup powdered sugar
• 2 tsp milk

directions

cream cheese filling

Add all the cream cheese filling ingredients to a bowl and whisk until smooth and blended. Chill in the refrigerator while preparing the dough. Reserve the egg white for an optional egg wash.

assembly

Remove the rack from the toaster oven and preheat to 375˚F (190˚C).

Step 1: Place the dough (don’t unroll) on a flat surface and cut crosswise into 6 equal pieces. Then place them on a baking sheet or parchment paper, leaving enough space between each.

Step 2: Press each piece into a flat round using a small round-bottom bowl. Swirl the bowl around to flatten the dough and make the center thinner than the edges.

(Optional) Beat the egg white until smooth and lightly brush the edges of each dough. The egg wash gives them a nice golden brown, shiny finish.

Step 3: Fill the center of each piece with a dollop of cream cheese filling and top with orange marmalade. Almost any fruit preserve or jam would work.

bake & glaze

Bake at 375˚F (190˚C) for 12 to 14 minutes until golden brown. Remove from the oven and let cool before glazing.

(Optional) While cooling, add the glaze ingredients in a spouted measuring cup and mix until completely blended. Drizzle over the top of each pastry.