Cherry Cream Cheese Crescent Ring
Refrigerated crescent dough is unrolled and separated into precut triangles. 12 of the triangles are arranged into a ring then pressed together to completely seal any spaces, leaving a 1-inch hole in the center.
The remaining 4 triangles are each cut into 3 strips of dough that will be placed on top of the cream cheese filling before baking.
Cream cheese, powdered sugar, egg, and vanilla are combined then spread over the crescent dough. The reserved strips of dough are placed evenly around the ring then cherry pie filling is spooned over the cream cheese mixture.
The crescent ring is baked for 25-30 minutes then drizzled with a simple icing. Once finished, it can be transferred to a large plate or cake stand and is best served slightly warm or at room temperature.
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Cherry Cream Cheese Crescent Ring
12
servings15
minutes25
minutes50
minutesA bakery-quality cherry and cheesecake breakfast pastry that easily comes together using ready-made ingredients.
Ingredients
2 (8-oz) cans refrigerated crescent rolls
8-oz cream cheese, softened
1/2 cup powdered sugar
1 egg
1/2 teaspoon vanilla
1 (21-oz) can cherry pie filling
- For the Icing
1/2 cup powdered sugar
1 1/4 teaspoons water
Directions
- Preheat oven to 350 F. Line a 14-inch pizza pan or large baking sheet with parchment paper.
- Unroll the crescent rolls and separate into 16 triangles. Arrange 12 of the triangles into a 12-inch circle with the short ends of the triangle forming the outer edge of the circle and the long ends pointed inwards. Press the dough together to seal all of the spaces, leaving about a 1-inch hole in the center.
- Cut each of the remaining 4 triangles into 1/3’s, starting at the pointed end and cutting along the length of the triangle to the shorter end. Set aside.
- In a medium bowl, beat together cream cheese, 1/2 cup powdered sugar, egg, and vanilla until smooth. Spread evenly over the shaped dough, leaving about a 1/2-inch border from the inner and outer edges.
- Arrange the cut crescent strips evenly around the ring and gently press the dough into the inner and outer edges of the circle. Spoon the cherry pie filling over the cream cheese mixture between the crescent strips.
- Bake for 25-30 minutes until the crescents are golden brown. Allow to cool for about 10 minutes before icing.
- For the Icing: In a small bowl or measuring cup, stir powdered sugar and water until smooth. Drizzle over the crescent ring.
Notes
- Cover leftovers with plastic wrap and store in the refrigerator for up to 3 days.
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