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