Filled Breakfast Pastry

Products Used
Filled Breakfast Pastry


  • Pastry
  • 2 packages (8 ounces each) crescent seamless dough
  • 8 tablespoons strawberry or raspberry or other favorite preserves
  • Icing
  • 4 ounces cream cheese, softened
  • 3/4 cup Imperial Sugar Confectioners Powdered Sugar
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla


      1. Preheat oven to 375°F.
      2. Cut dough sheets in half. Cut each half into 4 rectangles. Place 1 tablespoon preserves in center of four rectangles. Repeat with remaining dough.
      3. Place remaining rectangles on top of preserves. Seal edges with water.
      4. Crimp edges of each pastry with a fork to seal.
      5. Place on a lightly greased baking sheet. Bake for 12 to 14 minutes or until golden brown.
      6. To prepare icing: place cream cheese, powdered sugar, butter and vanilla in a medium bowl.
      7. Beat with an electric mixer until smooth. Place icing in quart-sized resealable plastic bag. Cut corner off the bag and pipe onto pastries. Serve warm.
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