Description
An easy and delicious breakfast using fresh berries and refrigerated crescents.
Ingredients
- 2 ½ cups sliced fresh strawberries, divided
- ½ cup water
- 3 tablespoons white sugar
- 1 tablespoon cornstarch
- 2 tablespoons freshly squeezed lemon juice
- 1 (8 ounce) package refrigerated crescent roll dough (such as Pillsbury®
- 2 teaspoons heavy whipping cream
- 2 teaspoons white sugar
- 2 cups whipped cream
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
- Place 1/2 cup strawberries and water in a food processor and process until smooth.
- Combine 3 tablespoons sugar and cornstarch in a saucepan. Add pureed strawberries. Cook and stir until strawberry sauce has thickened
- about 5 minutes. Stir in remaining 2 cups sliced strawberries and lemon juice. Set aside.
- Unroll dough. Place 1 crescent atop another and roll up
- starting at the smallest end
- to make 4 double-rolled crescents. Brush each roll with 1/2 teaspoon heavy whipping cream and sprinkle with 1/2 teaspoon sugar.
- Bake crescents until golden brown
- 20 to 25 minutes. Transfer to a wire rack and let cool completely.
- Split each roll in half horizontally and fill with strawberries. Top with 1/2 cup whipped cream and the top half of the crescent roll. Top with more strawberries.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 50 mins
Servings: 4