Apricot Pastries

Fresh apricots appear in the early summer and are only available for a few short weeks. When you find them, bake these cream cheese filled pastries for breakfast or brunch.

Recipe from Family Circle
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  • 6 ounces cream cheese, softened
  • 1/3 cup apricot preserves
  • 3/4 teaspoon vanilla extract
  • 2 canisters (8 ounces each) refrigerated crescent-shaped rolls
  • 3/4 pound apricots (about 5 small), peeled and cut into 1/4-inch slices
  • 1 egg, lightly beaten
  • 1 tablespoon sugar
Heat oven to 375 degrees F.
In a small bowl, mix cream cheese, preserves and vanilla; set aside.
Open dough canister, remove roll and gently unwind. Press two connected triangles together to form a rectangle. Spread each rectangle with 1 tablespoon plus 2 teaspoons of the cream cheese mixture, leaving a 1-inch border around the edge. Top each with about 1/4 cup of the apricot slices.
Fold one corner of the rectangle over to the middle of the filling, then fold the opposite corner over it, pressing them together to form a tight seal. Brush with egg and sprinkle with sugar.
Carefully transfer to baking sheet and bake at 375 degrees F for about 12 minutes or until browned. With a metal spatula, remove pastries to a cooling rack for 5 minutes. Serve immediately.

nutrition information

Per Serving: cal. (kcal) 365, Fat, total (g) 20, chol. (mg) 50, sat. fat (g) 8, carb. (g) 38, fiber (g) 1, pro. (g) 7, sodium (mg) 522, Percent Daily Values are based on a 2,000 calorie diet
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