Create this beautiful Blueberry Lemon Cream Cheese Pastry Ring using refrigerated crescent rolls.
Some friends of ours host an annual brunch each spring and invite many people. Most people bring some kind of food to share. This was our first year attending, but apparently last year most people brought quiche. I wanted to bring some kind of pastry, so I created this Blueberry Lemon Pastry Ring.
Recently I bought some lemon curd for a camping recipe. I had leftovers because the jar was so large. Thought it would go great with cream cheese, so I was inspired to create this recipe. I thought of a fruit that would go well with this and came up with blueberries. I had to add in almond slices too.
Blueberry Lemon Cream Cheese Pastry Ring
This recipe calls for two packages of refrigerated crescent rolls, lemon curd, cream cheese, sugar, almond extract, blueberries, almond slices, and butter.
Open the crescent rolls and separate.
Place the crescent rolls around a pizza pan, overlapping the short ends with the pointed ends over the edge of the pan as shown above.
Spread the lemon curd on top of the overlapped rolls.
Mix the cream cheese with the sugar and almond extract.
Spread the cream cheese mixture by spoonfuls on top of the lemon curd.
Sprinkle the blueberries on top of the cream cheese.
Sprinkle half of the sliced almonds on top of the blueberries.
Pull the pointed end of each crescent roll over the filling and pinch with dough in the middle.
Melt the butter and spread on top of the dough.
Sprinkle the remaining almond slices on top.
Bake at 350 degrees for 16-20 minutes or until golden brown.
Mix the powdered sugar, milk and lemon zest to create a glaze.
Drizzle on top of the pastry ring before serving.
The pastry ring turned out nicely. It was the perfect combination of flavors, although it would be easy to adapt with other fruits. I will definitely make this again. Would you try it?