Preheat the oven to 375°f and line a baking sheet with parchment paper. to a medium bowl, add cream cheese, sugar, and lemon juice. using a handheld mixer, mix until creamy. separate crescent rolls along the perforated edges. place each triangle of dough flat on the parchment lined pan. Step 2: in a mixing bowl, blend together the cream cheese, sugar, and vanilla until smooth and well combined, beating for a few minutes. step 3: spread approximately one to two tablespoons of the cream cheese mixture onto each crescent roll triangle. step 4: finally place a tablespoon of the pie filling on top of the sweetened cream cheese.
Step 2: make the blueberry filling. rinse the blueberries and add them to a medium saucepan with sugar, brown sugar, lemon zest, lemon juice, and cornstarch. then, cook over medium heat, stirring frequently, until the blueberries burst and start to thicken. remove the pan from the heat and let the mixture cool. Step 1: preheat the oven, dice the strawberries and open the can of crescent rolls, and the jar of jam, and lay the rolls out individually on a prepared baking sheet. step 2: mix cream cheese, vanilla, and powdered sugar together until smooth. step 3: spread an even layer of cream cheese mixture across the top of each triangle of the crescent. Instructions. add the cream cheese, extract, and sugar to a mixing bowl. using a hand mixer blend together until smooth & creamy. 3 oz cream cheese, 1 2 tsp vanilla extract, 2 1 2 tbsp powdered sugar. open, separate, and unroll the crescent roll triangles on a clean work surface. 1 8 oz tube refrigerated crescent rolls. Instructions. preheat the oven to 375 degrees. place the cream cheese, 4 tablespoons of powdered sugar, and vanilla in a large bowl. stir to combine. add the raspberries to the bowl and gently fold together until combined. take 1 crescent roll and lay it on your work surface.
Instructions. add the cream cheese, extract, and sugar to a mixing bowl. using a hand mixer blend together until smooth & creamy. 3 oz cream cheese, 1 2 tsp vanilla extract, 2 1 2 tbsp powdered sugar. open, separate, and unroll the crescent roll triangles on a clean work surface. 1 8 oz tube refrigerated crescent rolls. Instructions. preheat the oven to 375 degrees. place the cream cheese, 4 tablespoons of powdered sugar, and vanilla in a large bowl. stir to combine. add the raspberries to the bowl and gently fold together until combined. take 1 crescent roll and lay it on your work surface. Brush the melted butter on top of each crescent roll and sprinkle with raw or sparkling sugar. bake for 10 to 12 minutes or until golden brown. while the blueberry crescent rolls are baking, add the powdered sugar to a small mixing bowl. add 1 tablespoon of milk and stir until a thick glaze forms. Roll up the crescent rolls, place on a baking sheet and bake at 375 degrees for 10 12 minutes. while the crescent rolls are baking, mix the icing. stir the powdered sugar, milk and vanilla together until well combined. remove the crescent rolls from the oven when they are cooked through. allow time to cool a bit.
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