Strawberry Cream Cheese Crescent Rolls | Virtually Homemade: Strawberry Cream Cheese Crescent Rolls

Tuesday, April 19, 2011

Strawberry Cream Cheese Crescent Rolls

April and May are big months for strawberries in Southern California.  The grocery stores and farmer's markets are bursting with these plump, crimson berries that are grown in Carlsbad, about a 20 minute drive from my home in North County San Diego.  Additionally come spring a  “u-pick” field is opened and located right off the I-5, our main thoroughfare.  This activity is especially fun with kids, as they consume as much as they pick – leaving the field with strawberry tummy aches and red stained lips.

Although strawberries never last long in our home, if they start to shrivel a bit, my kids find them "inedible".  That’s when I incorporate them into smoothies and baked items.

Yesterday, I married my day old strawberries with some store bought crescent dough.  With the addition of light cream cheese, sugar and vanilla, these rolled up pastries turned out scrumptious (but a little messy).  They only take about 5 minutes to make, and out of the eight I produced, only one is left after breakfast today!

Time Saving Tool:
Store bought crescent dough

Strawberry Cream Cheese Crescents
makes 8 crescents

1 can crescent dough
1 cup roughly chopped strawberries
4 ounces whipped light cream cheese
1 tsp. vanilla extract
3 Tbsp. sugar
Powdered sugar for dusting

Pre–heat oven to 375 degrees

Combine cream cheese, strawberries, vanilla and sugar in a small bowl. 

Roll out dough according to package directions.

Place a scoop of strawberry mixture on the larger end of the dough triangle.  Carefully roll up starting with the larger side moving towards the point.

Bake for 12-15 minutes or until golden brown.

Let cool and dust with powdered sugar

Virtually Homemade


  1. The rolls sound delicious! I have to share this recipe with my mother.

  2. tried the recipe this morning for Mother's Day ... thanks for the idea. Strawberry mixture was extremely runny, I even increased the cream cheese to 6 oz. Next time I will try using just mascarpone, strawberries, 1 Tbsp of sugar, and 1/2 tsp of vanilla.

    1. Thanks for the feedback Ryan. Yes the pre-baked mixture is a little runny - I believe hat is caused by the egg. However, the egg helps bind it in the baking process. For a less runny pre baked mixture you could easily omit the egg and just spread a sweet strawberry cream cheese on the dough and bake. I think they would come out really nice as well! Also check out my almond cream crescents with semi-sweet chocolate (under breakfasts) - I think these are even better than the strawberry ones!

    2. There isn't egg listed as an ingredient. Is there supposed to be egg?

    3. Hi Jessica. I have revised this recipe a couple of times since first preparing. Ultimately I thought it was better without the egg.

  3. I made these and they were absolutely divine! I found the mixture was a little runny, too, but I was just careful about spooning it onto the crescents and I wrapped them loosely to give lots of space for filling. I also replaced the powdered sugar (which I didn't have in the house) with a drizzle of chocolate-caramel sauce. They were absolutely delicious fresh, hot and gooey out of the oven as dessert. They were even fantastic cold for breakfast the next day. Thanks for sharing the recipe - I'm now totally hooked on this.

    1. Oooohhhh! The chocolate caramel sauce sounds divine :) Very creative.

  4. Wow, these are fantastic. Thanks!


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