Apricot Pastries


  • 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


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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