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Blueberry Moon Pastries

Perfect for a special brunch, this pastry looks great and is so easy. Made with Musselman’s Blueberry Pie Filling.

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Optional Extras: white chocaloate chips, chopped nuts, or coconut


  1. Step 1
    Preheat oven to 350°F. Spray a cookie sheet with vegetable oil cooking spray.

  2. Step 2
    Separate crescent rolls. Place one heaping Tablespoon of blueberry pie filling on the larger end of each crescent roll (top with optional extras), and roll up.

  3. Step 3
    Brush the tops with the beaten egg and sprinkle with sugar.

  4. Step 4
    Bake for 10 to 14 minutes or until golden brown. Best served warm.

  5. Step 5
    Make the glaze. In a large bowl, whisk together the powdered sugar, 1 tablespoon milk, and vanilla. If it's too thick, add the remaining milk. Drizzle over top of each pastry.

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