Breakfast Pastries

Every once in awhile I take stock of what’s in the fridge and plan a meal for the sole purpose of using up whatever might go to waste. The other day it was a partial package of low-fat cream cheese and a tube of crescent rolls. I recalled pinning a recipe for crescent roll danish so I dug it out looked it up and used it as a kind-of starting point for a Saturday morning breakfast.

I didn’t really plan on blogging about it so I didn’t take pictures of the process or ingredients. I know, I know. I should plan on blogging about everything. 

The original recipe was less than friendly to my busted pancreas and made way more than we needed so here’s what I did…

Ingredients:

• 1 tube of  crescent rolls (I’m never buying the store brand ones again because they are impossible to get out of the tube in a usable roll!)
• 6 oz of 1/3 less fat cream cheese (softened)
• 3 packets of Stevia Raw Sweetener
• Sugar-free raspberry jelly for my danishes
• Organic strawberry preserves for Brad’s danishes

Steps:

1. Preheat the oven. I decided to follow the heat/time instructions on the crescent rolls for it was 375 degrees.
2. Beat cream cheese and stevia in bowl until smooth (I can’t take credit for this… I put it in the bowl and handed it to Brad).
3. Unroll crescent rolls and separate into 4 rectangles, press perforations to seal. If your rolls do what mine did and get shredded into pieces while opening the tube, just mash the dough together and form into the best rectangles you can.
4. Spread cream cheese mixture on rectangles, then roll them up from the long side. Next stretch your rolled up dough a bit. The original recipe said to 10 inches… I doubt I stretched mine that much.
5. Coil each roll into a spiral (of sorts) and place on an ungreased baking sheet.
6. Press a well into the center and fill with jelly/preserves. I used one teaspoon per pastry.
7. Bake according to directions on package, mine required 15 minutes.
8. Serve and enjoy, be careful of hot filling and jelly!

The original recipe included a glaze, but I didn’t feel like the pastries needed the glaze or I needed the carbs. They tasted great with a homemade vanilla latte.

With the exact ingredients and inexact measurements I used, each pastry came out to about 30 grams of carbohydrates.