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Ingredients

• 6 ounces  cream cheese, softened
• 1/3 cup  apricot preserves
• 3/4 teaspoon  vanilla extract
• 2 canisters  (8 ounces each) refrigerated crescent-shaped rolls
• 3/4 pound  apricots (about 5 small), peeled and cut into 1/4-inch slices
• 1 egg  lightly beaten
• 1 tablespoon  sugar

Description

Fresh Apricots Appear In The Early Summer And Are Only Available For A Few Short Weeks. When You Find Them, Bake These Cream Cheese Filled Pastries For Breakfast Or Brunch.

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