It happens! Some days I cave and go straight to the easy way out. No, I am not always proud but hey, I am human. Yes, I went to pastry school and yes, I travelled to Paris with Julia Child and have attended more pastry school presentations than I can count. The trip to France with Julia was a trip of a lifetime and one I shall treasure always.
Then it happens….splat! Real life. I needed something quick and as luck would have it I had a can of crescent dough sheets that I had purchased to see if it remotely resembled a fine pastry. Off I ran to literally create a pastry to save the day. And, well, no it did not replicate the fine pastry of France but it did fill a need and we did enjoy food at home around our table where conversation flows easiest and we did NOT go through the drive thru. I call that a win/win.
If life happens to you and some days go splat (please, please, tell me it does) and you don’t always have the time to bake from scratch, add this to your arsenal and enjoy.
Crescent Pastry
8 ounces crescent seamless dough
1 can (12 ounces) strawberry fruit filling*
1 cup confectioner’s sugar
1/4 teaspoon vanilla extract
2 to 4 teaspoons milk
Preheat oven to 375ºF. Line a baking sheet with parchment paper.
Roll crescent roll on a lightly floured surface into a 12 x 8 inch rectangle. Transfer to prepared pan.
Remove filling from can and stir to combine well. Spread down the center of the rectangle, leaving space on all sides. Make 2-1/2-inch cuts at 1-inch intervals on both sides. Fold strips over filling, pinching slightly to connect. Bake for about 15 to 20 minutes or until golden brown.
Allow to cool slightly, but while still warm, whisk together confectioner’s sugar, vanilla and enough milk to make a drizzle consistency. Drizzle over warm pastry.
Tip:
I like Solo brand of fruit filling and use whatever variety that I have on hand. Cherry is especially good with a small amount of almond extract stirred in (about 1/4 teaspoon.)
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