Create cream puff magic out of our crescent dough with this delicious recipe. Wrap Pillsbury™ Crescent Dough around a sugar-coated marshmallow. Your cream puff forms the perfect cavity when it bakes, making room for a sweetened lemon cream puff filling and fresh fruit. This impressive dessert only takes 35 minutes to prep, but nobody needs to know how easy it is to make.
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Strawberry Lemonade Crescent Cream Puffs
- Prep Time 35 min
- Total 1 hr 25 min
- Ingredients 12
- Servings 8
Ingredients
Crescent Puffs
- 4 1/2 teaspoons granulated sugar
- 2 teaspoons all-purpose flour
- 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
- 4 large marshmallows, cut in half (from 12-oz package)
- 2 tablespoons butter, melted
Cream Puff Filling
- 2 oz cream cheese (from 8-oz package), softened
- 1/2 teaspoon lemon zest
- 2 1/2 teaspoons lemon juice
- 1/2 cup powdered sugar
- 1 1/2 cups frozen whipped topping, thawed (from 8-oz container)
- 2/3 cup sliced fresh strawberries
- Additional powdered sugar, for sprinkling
Instructions
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Step1Move oven racks to middle and lower positions. Heat oven to 375°F. Spray 8 regular-size muffin cups generously with cooking spray. In small bowl, mix granulated sugar and flour.
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Step2Separate dough into 8 triangles. Dip marshmallow half into melted butter; roll in sugar mixture. Place marshmallow on end with narrow tip, and roll up. Firmly pinch sides of dough so marshmallow is covered, pressing edges and seams of dough to seal completely.
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Step3Dip bottom half (with seam sides) into remaining melted butter; place buttered side down in muffin cup. Repeat for remaining dough and marshmallows.
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Step4Place large foil-lined cookie sheet on lower oven rack. Bake muffin pan on middle oven rack 10 to 14 minutes or until golden brown. Cool in pan 3 minutes. Loosen around edges of puffs with sharp knife or thin metal spatula, and carefully remove from muffin cups; transfer to cooling rack to cool completely, about 30 minutes.
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Step5In medium bowl, beat cream cheese, lemon zest, lemon juice and 1/2 cup powdered sugar with spoon until smooth. Stir in whipped topping. With serrated knife, cut baked puff in half horizontally, all the way through the center. Pipe or spoon about 3 tablespoons of the filling into bottom half of puff, top with strawberries and top half of puff; repeat for remaining puffs and filling. Sprinkle with powdered sugar before serving. Store loosely covered in refrigerator.
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Nutrition
250 Calories
13g Total Fat
3g Protein
30g Total Carbohydrate
18g Sugars
Nutrition Facts
Serving Size: 1 Puff
- Calories
- 250
- Calories from Fat
- 120
- Total Fat
- 13g
- 20%
- Saturated Fat
- 8g
- 38%
- Trans Fat
- 0g
- Cholesterol
- 15mg
- 5%
- Sodium
- 260mg
- 11%
- Potassium
- 50mg
- 1%
- Total Carbohydrate
- 30g
- 10%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 18g
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 8%
- 8%
- Calcium
- 2%
- 2%
- Iron
- 4%
- 4%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;Carbohydrate Choice
2Tips from the
Pillsbury Kitchens
- tip 1
- tip 2
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