Blueberry Almond Crescent Rolls

🧂 Ingredients

• 4 ounces cream cheese

  softened to room temperature
• 2 tablespoons blueberry jam or preserves
• 2/3 cup + 2 tablespoons confectioner's sugar

  divided
• 1 tablespoon all-purpose flour
• pinch of sea salt
• 1 teaspoon almond extract

  divided
• 1 can regular store-bought crescent rolls

  separated into their wedges
• 1 egg

  beaten with 1 teaspoon of water
• 1 tablespoon turbinado sugar
• 2 tablespoons milk

Instructions

• 1 Preheat your oven to 375 degrees F and line a large baking sheet with parchment
  paper or a silicone baking mat. Set aside.
• 2 In the bowl of your stand mixer, with paddle attachment fixed (or a handheld
  electric mixer may be used), combine the cream cheese, blueberry jam, 2
  tablespoons of confectioner's sugar, flour, salt and 1/2 teaspoon of almond
  extract. Mix until smooth, about 30 seconds. Set aside.
• 3 Lay your crescent roll wedges out on a large work surface. Take about a
  tablespoon of the cream cheese mixture and dollop it on the wide end of each
  crescent roll. Roll them up until the narrow end is sealed underneath. Transfer
  them to the prepared baking sheet and brush them with the egg wash. Sprinkle
  with turbinado sugar.
• 4 Place the crescent rolls in the oven and bake for 13-15 minutes, or until puffed
  and golden. Remove from heat and transfer to a wire rack to cool.
• 5 While the crescent rolls are cooling, prepare your glaze. In a medium bowl,
  combine the remaining 2/3 cup of confectioner's sugar, remaining 1/2 teaspoon of
  almond extract, and milk. Whisk until smooth. Adjust seasoning by adding a pinch
  of sea salt if you find that the glaze is too sweet. Drizzle the glaze on the
  slightly cooled crescent rolls and serve immediately. Enjoy!

Nutrition Info