There is no denying it. I have a sweet tooth…a special craving just for baked delicacies. Now, I’ll admit, I tend to use boxed mixes in all my cakes and cut corners wherever I can in other baked goods then add my own twist. No, I am not terrible at baking; I definitely can bake and make it taste great (as with these Cinnamon Apple Zucchini Muffins), I just prefer to take the easy route when I can and this Quick and Simple Lemon Pastries Recipe is perfect for that.
While my inlaws were vising for Thanksgiving, I got in the baking mood. Of course, I didn’t want something that made a huge mess or would take forever (so I could keep up my tidy, pulled-together appearance as long as I possible), so I whipped out some refrigerated crescent roll dough.
I have several recipes I made with these, both sweet and savory (like my Crescent Calzones), but I wanted to make something a little different. My father-in-law really likes citrus fruit desserts (like key lime pie), so I looked to see if I had anything along those lines. I found a can of lemon pie filling and bam, 5 ingredients later I had this amazing pastry confection.
It was so good, I made them again for a recent “Coffee and Canvases” party I hosted.
- Refrigerated crescent dough rolls
- Lemon pie filling
- 1 egg, beaten
- Almond slices
- Powdered sugar
1. Roll out the dough triangles. Press down and pull out slightly to stretch out the dough; be careful not to over-stretch and create holes.
2. Scoop a dollop of lemon pie filling into the center of the large end of the dough triangle. I used a heaping tablespoon worth.
3. Carefully fold the wide end of the dough over the lemon filling and gently press the sides down around the filling (so the filling doesn’t fall out and make a mess.)
4. Fold the thin end of the dough back over the large end, making sure the filling is completely covered.
5. Continue rolling back the thin end of the dough until you have a crescent roll shape, then wrap the corners around just to make sure the lemon pie filling is really in there (seriously, you don’t want it oozing out–it’s just too delicious to waste like that.)
6. Using a pastry brush, add a little of the beaten egg to the tops of the pastries. This will help them get a nice, crisp golden brown color as well as help the almonds stick in the next step.
7. Add a few sliced almonds to the tops of the pastries. I added three each.
8. Bake the pastries according to the instructions on your refrigerated dough package, until the top is golden brown.
9. Remove from the oven and let cool slightly, then dust with powdered sugar.
Serve these warm or room temperature.
Yum! Where will you serve this delicious pastry? Do you enjoy quick “semi-homemade” recipes too?
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