Start with refrigerated crescent rolls to make this delicious cherry and pecan pastry that is perfect for breakfast, brunch, or dessert.
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
- Ring:
- 1 (10-ounce) jar maraschino cherries, drained
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup sugar
- 1/2 teaspoon almond extract
- 3/4 cup pecans, chopped
- 2 (8-ounce) tubes refrigerated crescent rolls
- .
- Glaze:
- 1 cup confectioners' sugar
- 4 teaspoons milk
- 1/4 teaspoon almond extract
- 10 pecan halves
Preparation:
Preheat oven to 375 degrees F.Ring: Set aside five cherries for garnish. Chop remaining cherries and place in a mixing bowl. Add cream cheese, sugar, almond extract, and pecans. Beat until blended.
Unroll crescent roll dough. Place dough together, forming one large rectangle; seal seams and perforations. Fold dough in half lengthwise; roll into an 18-by-12-inch rectangle. Spread filling to within 1 inch of edges. Roll up tightly, jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet; curve the roll and pinch ends together to form a ring.
With scissors, cut from outside edge 2/3 of the way toward center of the ring at 1-inch intervals. Separate strips slightly; twist to allow filling to show, slightly overlapping previous piece.
Bake for 20 to 30 minutes or until golden brown. Cover loosely with foil if the top browns too quickly. Using 2 large spatulas, carefully remove to a wire rack.
Glaze: Combine confectioners' sugar, milk and almond extract. Drizzle over warm ring. Garnish with pecans and reserved cherries.
Yield: 12 servings
Per serving: fats, 16 grams (42% of calories); calories, 345; cholesterol, 21 milligrams; carbohydrate, 45 grams; fiber, 2 grams; protein, 6 grams; sodium, 280 milligrams
Recipe Source: Country Woman Christmas 2000 (Reiman Publications)
Reprinted with permission.
