Ingredients:

  • 4 oz full fat Cream Cheese, softened
  • 1/4 cup Powdered Sugar (Icing Sugar), sifted
  • 1/2 cup Whole Berry Cranberry Sauce
  • 1 tsp Fresh Orange Zest
  • 1/2 tsp Pure Vanilla Extract
  • 1 (8 oz) tube Refrigerated Crescent Roll Dough (standard pre-cut triangles)
  • 1 Large Egg
  • 1 tbsp Water or Milk
  • 1 tbsp Coarse Sugar (e.g., Turbinado/Demerara)

Instructions:

  1. Preheat the oven to 375°F (190°C). Line a standard baking sheet with parchment paper.
  2. Prepare the Cream Cheese Filling: In a medium bowl, combine the softened cream cheese and powdered sugar. Beat with a hand mixer or wooden spoon until completely smooth and fluffy (about 1 minute). Gently fold in the cranberry sauce, orange zest, and vanilla extract until just combined. The mixture should be thick.
  3. Assemble the Dough: Unroll the tube of crescent dough, but do not separate the pre-cut triangles. Lay the dough flat, pressing the seams lightly together to form a rough rectangle (approximately 12x8 inches). Spread the prepared cranberry cream cheese filling evenly over the surface, leaving a 1/2-inch border along the longest edge.
  4. Roll, Cut, and Glaze: Starting with the long side opposite the unfilled border, tightly roll the dough like a Swiss roll. Pinch the final seam closed to seal. Slice the log into 1-inch thick rounds using a sharp knife or dental floss, yielding 16 individual bites. Place the bites cut-side up on the prepared baking sheet.
  5. Bake and Finish: Whisk the egg and 1 tbsp of water/milk to create an egg wash. Lightly brush the tops of the bites and sprinkle generously with coarse sugar. Bake for 12 to 14 minutes, or until the pastry is puffed and deeply golden brown. Remove from the oven and let cool on the tray for 5 minutes before serving.