Best 9 Apricot Cheese Crescents Recipes

APRICOT-GORGONZOLA CRESCENT APPETIZERS

Steps:

• Heat oven to 350°F. Spray large cookie sheet with CRISCO Original No-Stick Cooking Spray.
• If using crescent rolls: Unroll dough; place on cookie sheet. Press dough into 13x9-inch rectangle. Firmly press perforations to seal. If using dough sheet: Unroll dough; place on cookie sheet. Press dough into 13x9-inch rectangle.
• In small microwavable bowl, microwave preserves and butter uncovered on High about 30 seconds or until butter is melted; stir until smooth. Spread preserves mixture evenly over dough. Top evenly with cheese and pecans. Sprinkle evenly with pepper.
• Bake 13 to 19 minutes or until crust is deep golden brown. Cool 10 minutes. Cut into 12 squares. Serve warm.

EASY APRICOT CRESCENTS

Steps:

• Heat oven to 350*.
• Seperate crescent rolls into 8 pieces.
• Spread equal parts jam, coconut, and pecans on each roll.
• Roll up and place seam side down on lightly greased baking sheet.
• Bake for 10 minutes, or until golden brown.
• Sprinkle with powdered sugar while still warm.

APRICOT CRESCENT COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Blend butter, cream cheese, and sour cream together in a large bowl with an electric mixer. Stir in flour, 1/2 cup powdered sugar, and salt until well blended.
• Wrap dough in waxed paper and chill until firm enough to roll, at least 3 hours, or overnight.
• Divide dough into thirds. Keep dough in the refrigerator while working on one portion at a time. Roll each portion into a 12 1/2x10-inch rectangle. Cut into 2 1/2-inch squares using a fluted pastry wheel.
• Place a dot, about 1/4 teaspoon, of preserves in the center of each square. Bring up two diagonal corners to the center, pinching together to seal, or secure with a toothpick. Place on ungreased cookie sheets.
• Bake in the preheated oven until firm, but not brown, about 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more. Sift remaining powdered sugar over the cooled cookies.

ALMOND-ORANGE-APRICOT CRESCENT ROLLS

Steps:

• Preheat oven to package directions and roll out dough on a nonstick cookie sheet. Cut and separate dough into perforated triangles. Combine the apricot jam or fruit spread and the orange marmalade in a small bowl. Place bowl in microwave and cook on HIGH 15 seconds to loosen the preserves. Beat egg with water to thin it out a little for an egg wash. Use the back of a teaspoon to spread a thin layer of apricot-orange jam across each piece of dough. Roll crescents up, brush with a little egg wash and coat with sesame seeds and almonds. Bake to package directions until deep golden in color. Serve warm.

APRICOT CREAM SQUARES (USING CRESCENT ROLLS)

Steps:

• 1. Preheat oven to 350 degrees. In a mixer, blend cream cheese,egg yolk,sugar and vanilla. Set aside.
• 2. I use a 16x11 inch jelly roll baking pan. In this pan, spread a tube and a half of crescent rolls evenly onto bottom of pan.
• 3. Top bottom crescent layer with the can of apricot filling.
• 4. Spread the cream cheese mixture on top of the apricot filling layer.
• 5. Pat out the second tube and a half of crescent rolls to form a top crust and layer it on the top.
• 6. Beat the egg white and sugar for the topping until blended. Spread this on top of the crescent roll topping to coat the entire top.
• 7. Bake in a preheated 350 degree oven for 30-35 minutes, until nicely browned.
• 8. NOTE: You can also leave out the apricot layer and add cinnamon sugar to the cream cheese layer and cinnamon sugar to the topping. Very good and how the recipe was originally given to me by a friend.

APRICOT CRESCENT ROLLS FOR OAMC

Steps:

• Cut together butter and cream cheese.
• Mix into the butter mix the flour, salt and water.
• Mix with fork until well blended.
• Chill at least 1 hour.
• Roll into thin rectangle on a well-floured board.
• Cut into 30 2 1/2 X 3" rectangles.
• Spread each piece with 2 tbsp apricot preserves.
• Sprinkle with chopped nuts.
• Roll up from one corner and bend ends to form crescents.
• Put folded side down on cookie sheet and bake at 450°F for 10 minutes.
• When cool, sprinkle with confectioners' sugar.
• Freeze.
• Thaw in about 15 minutes.

APRICOT CRESCENTS

Steps:

• Combine the flour, sugar, and salt in a bowl.
• Cut in the vegetable shortening until the mixture resembles coarse crumbs.
• With a fork stir in the sour cream and egg until a stiff dough forms.
• Cover and chill for a least 4 hours or overnight.
• Preheat the oven to 350 degrees F.
• Grease 2 baking sheets.
• Divide the dough into 3 pieces.
• On a floured surface, roll out each piece to an 11-inch round.
• Spread one-third of the apricot preserves evenly over each round, and sprinkle each round with one-third of the walnuts.
• Cut each round into 12 wedges.
• Starting at the wide end, roll up each wedge.
• Place seam side down on the prepared baking sheets, placing the cookies about 1-inch apart and curving the ends to form crescent shapes.
• Bake for 25 to 30 minutes, until lightly colored.
• Dust the warm cookies with powdered sugar and transfer to wire racks to cool.

APRICOT-GORGONZOLA CRESCENT APPETIZERS

Steps:

• Heat oven to 350°F Spray large cookie sheet with CRISCO Original No-Stick Cooking Spray.
• If using crescent rolls: Unroll dough; place on cookie sheet. Press dough into 13x9-inch rectangle. Firmly press perforations to seal. If using dough sheet: Unroll dough; place on cookie sheet. Press dough into 13x9-inch rectangle.
• In small microwavable bowl, microwave preserves and butter uncovered on High about 30 seconds or until butter is melted; stir until smooth. Spread preserves mixture evenly over dough. Top evenly with cheese and pecans. Sprinkle evenly with pepper.
• Bake 13 to 19 minutes or until crust is deep golden brown. Cool 10 minutes. Cut into 12 squares. Serve warm.

CRESCENT WRAPPED BAKED BRIE WITH APRICOTS, CRANBERRIES & ALM

Steps:

• Heat oven to 350°F Unroll dough, separate crosswise into 2 sections, seal perforations. Place one square on ungreased cookie sheet.
• Cut brie horizontally using a very sharp knife to create 2 equally thick rounds. Place one round (cut side up) in the middle of the pastry square on the cookie sheet.
• In a small bowl, combine apricots, preserves, cranberries and almonds. Spread fruit mixture on the cut center of the brie, top with the other half (cut side down).
• Place the other square of crescent roll dough on top of the cheese round. Press dough evenly around the cheese and fold the bottom edges over the top, to seal. Seal completely.
• Brush with beaten egg.
• Bake at 350 F for 20-25 minutes until golden brown. Cool for 15-20 minutes before serving.