Perfect for a special brunch, this pastry looks great and is so easy. Made with Musselman’s Blueberry Pie Filling.
Optional Extras: white chocaloate chips, chopped nuts, or coconut
Preheat oven to 350°F. Spray a cookie sheet with vegetable oil cooking spray.
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.
Brush the tops with the beaten egg and sprinkle with sugar.
Bake for 10 to 14 minutes or until golden brown. Best served warm.
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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