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Cook'n with Betty Crocker 
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Orangeasy Pastries |
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Serves: 8 Print this RecipeServing Size: 1 roll Lynette K. Dahlman - Chatsworth, California Bake-Off® Contest 35, 1992 Prize Winner As a busy intensive care nurse and active volunteer, Lynette Dahlman likes recipes for great-tasting food that's quick to prepare. Her simply shaped flaky rolls with their orangecream cheese filling turn ordinary ingredients into something special. ROLLS 1/2 (8-ounce) package (4 oz.) cream cheese, softened 1/3 cup orange marmalade 1/3 cup chopped pecans 1 tablespoon sugar 2 (8-ounce) cans refrigerated crescent rolls 1 egg white, beaten 1/3 cup sliced almonds GLAZE 3/4 cup powdered sugar 1 teaspoon grated orange peel 3 teaspoons (3 to 4) orange juice Heat oven to 375°F. In small bowl, combine cream cheese, orange marmalade, pecans and sugar; mix well. Separate dough into 8 rectangles; firmly press perforations to seal. Spread orange filling on half of each rectangle to within 1/4 inch of edges. To make each pastry, bring unfilled half of dough over filling; pinch edges to seal. Place on ungreased cookie sheet. Brush with beaten egg white; sprinkle with almonds. Bake at 375°F. for 13 to 18 minutes or until golden brown. Cool. In small bowl, blend all glaze ingredients, adding enough orange juice for desired drizzling consistency; drizzle over rolls. Nutrition Per Serving (1 roll): Calories 390; Protein 6g; Carbohydrate 47g; Fat 21g; Sodium 520mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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