PECAN-CREAM CHEESE CROISSANTS
I got this recipe from my good friend Samantha H...she says she got it from a magazine years ago. I get asked for the recipe every time I take it somewhere. If you like cream cheese desserts, you will love this!
Provided by Sherry C
Categories Bar Cookie
Time 40m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- place 1 can crescent rolls in bottom of 13x9 pan and press edges together to cover bottom of pan, stretching dough as needed.
- Mix cream cheese, 1 cup sugar, vanilla and egg yolk thoroughly and spread over dough.
- Place second can of rolls on top of cream cheese mixture and press edges together to make a solid top crust.
- Slightly beat egg white and 1/2 cup sugar together and spread on top of rolls.
- Sprinkle with chopped nuts.
- Bake in preheated oven 350 degrees for 25 - 30 minutes. Refrigerate overnight for best flavor. I have used "no name" and reduced fat crescent rolls and reduced fat cream cheese and splenda sweetener in this recipe with great results, no one has suspected it was modified to be slightly healthier. It is also very good with walnuts in place of pecans.
Nutrition Facts : Calories 414.9, Fat 22.5, SaturatedFat 9.6, Cholesterol 76.4, Sodium 324.7, Carbohydrate 47.2, Fiber 2.3, Sugar 27.1, Protein 7.8
PECAN-CRANBERRY CREAM CHEESE CRESCENTS
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield about 30 cookies
Number Of Ingredients 9
Steps:
- Beat the butter, cream cheese, 2 tablespoons sugar and the salt in a large bowl with a mixer on low speed until smooth and creamy, about 2 minutes. Add the flour and mix until crumbly, about 1 minute. Turn out onto a lightly floured surface and lightly knead with your hands to make a soft dough. Wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Make the filling: Put the dried cranberries and 1 tablespoon water in a medium microwave-safe bowl; microwave until plump, about 1 minute. Let cool. Stir in the pecans, the remaining 1/2 cup sugar and the cinnamon, then stir in the milk.
- Roll out the dough until 1/8 inch thick on a lightly floured surface. Cut out circles using a 3 1/2-inch-round cookie cutter. Gather the scraps; reroll once to cut more circles. Place a heaping teaspoonful of filling on the bottom third of each circle, leaving a small border. Brush the edges with a little milk, fold the dough over the filling and roll to enclose; pinch the 2 ends closed and bend into a crescent shape. Repeat with the remaining dough and filling.
- Arrange the cookies 1 inch apart on the baking sheets; brush with milk and sprinkle with sugar. Bake, switching the pans halfway through, until lightly browned, 15 to 20 minutes. Let cool completely on the baking sheets.
PECAN CREAM CHEESE BARS
Here is a delightful little cream cheese bar, that I know everyone will enjoy over the Holiday Season!!
Provided by Chef mariajane
Categories Bar Cookie
Time 55m
Yield 36-40 bars
Number Of Ingredients 10
Steps:
- Beat cream cheese, 3/4 cup butter, white sugar, 2 teaspoons vanilla in large bowl with mixer until well blended. Add flour and baking soda, mix well. Refrigerate for 30 minutes. Heat oven to 350°F Press dough into 15x10x2-inch pan. Bake for 20 minutes until lightly browned.
- Meanwhile, melt remaining butter, pour into medium bowl, add eggs, brown sugar, corn syrup, and remaining vanilla. Mix well. Stir in nuts. Spread mix over warm crust. Bake 20-25 minutes until topping is firm around edges, but still slightly soft in center. Cool completely.
- Makes 36-40 bars.
PECAN CREAM CHEESE SQUARES
From Wills Point, Texas, field editor Dorothy Pritchett says, "This rich, easy dessert is perfect after a light meal."
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 3 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, beat the cake mix, 1 egg and butter until blended. Stir in pecans. Press into a greased 13-in. x 9-in. baking pan; set aside. , In a small bowl, beat the cream cheese, sugar and remaining eggs until smooth. Pour over pecan mixture. , Bake at 350° for 45-55 minutes or until golden brown. Cool on a wire rack; cut into squares. Store in the refrigerator.
Nutrition Facts : Calories 204 calories, Fat 11g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 140mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.
CREAM CHEESE SQUARES
Cream cheese squares. Very easy, and very good.
Provided by Ann
Categories Desserts Cookies Bar Cookie Recipes
Time 45m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
- Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.
- Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.
Nutrition Facts : Calories 213 calories, Carbohydrate 18.4 g, Cholesterol 20.5 mg, Fat 14.2 g, Fiber 0.1 g, Protein 2.8 g, SaturatedFat 5.8 g, Sodium 245.8 mg, Sugar 11.8 g
CREAM CHEESE CRESCENT BARS
Make and share this Cream Cheese Crescent Bars recipe from Food.com.
Provided by grandma2969
Categories Bar Cookie
Time 40m
Yield 2 dozen
Number Of Ingredients 8
Steps:
- line the bottom of a greased 13x9" baking pan with one package of crescent rolls.pinching seams together; set aside.
- blend cream cheese, vanilla, sugar and egg yolk together.spread evenly over crust --
- gently place remaining crescent roll dough on top, pinching seams together.
- set aside.
- whisk egg white until frothy, brush over the top of dough.
- sprinkle with topping, bake at 350* until golden about 25-30 minutes.
- slice into bars to serve.
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4/5 (125)Category DessertServings 15Total Time 30 mins
- In large bowl, beat cream cheese and sugar with electric mixer on medium speed until fluffy. Add egg yolk and vanilla; beat on low speed until blended.
- Unroll 1 can of dough into 1 large rectangle; press seams and perforations to seal. Press onto bottom of ungreased 13x9-inch (3-quart) glass baking dish. Spread with cream cheese mixture.
- In small bowl, mix pecans, brown sugar, butter and cinnamon. Sprinkle half the pecan mixture over the cream cheese layer. On lightly floured surface, press or roll out remaining dough into 13x9-inch rectangle. Place over filling. Sprinkle remaining pecan mixture over top.
- Bake at 375°F 20 to 25 minutes or until golden brown. Cool slightly on cooling rack. Sprinkle with powdered sugar. Cover and refrigerate leftovers.
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5/5 (6)Category DessertServings 15Total Time 2 hrs 20 mins
- In large bowl, stir cake mix, pecans, butter and 1 of the eggs with spoon until well blended. Press mixture in bottom of pan.
- In medium bowl, beat remaining 2 eggs, the cream cheese and powdered sugar with electric mixer on medium speed until smooth. Pour over cake mix base.
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