Crescent Roll Recipes - Fruit Filled Crescent Cups

Crescent Roll Recipes - Fruit Filled Crescent Cups. So good you will never believe they were made with crescent rolls. Pin now, make later. You won't regret it!

Course Dessert

Cuisine American

Keyword Crescent Roll Recipes - Fruit Filled Crescent Cups

Prep Time 15 minutes

Cook Time 13 minutes

Total Time 28 minutes

Servings

Calories 235kcal

Author Vicky

Equipment

muffin pan

Ingredients

8 crescent rolls
1 can blueberry pie filling
1 can strawberry pie filling
For streusel topping:
⅓ cup sugar
⅓ cup flour
½ tablespoon water
⅔ teaspoon cinnamon
2 tablespoons of softened butter
For icing:
1 cup of confectioners' sugar
1 tablespoon milk
¼ teaspoon vanilla

Instructions

Preheat oven to 375 degrees.
Remove the dough from the tube and unroll it. Divide into two equal sections.
Connect the dough in each section together along the score marks.
Cut each section so you get four equal portions.
Push each portion into a greased muffin tin so that it takes the shape of a muffin cup.
Place one tablespoon of strawberry filling and one tablespoon of blueberry pie filling into each dough cup.
To make the streusel topping:
Mix ⅓ cup of sugar, ⅓ cup of flour, ½ tablespoon of water, ⅔ teaspoon of cinnamon and 2 tbsp of softened butter.
Using a fork or pastry blender, cut the butter into the mixture until it becomes crumbly.
Sprinkle 1-2 tablespoons of the streusel topping on each cup.
Bake in a 375 degree oven for 11-13 minutes or until the edges start to brown.
Remove from oven and let cool.
To make icing:
Combine confectioners' sugar, milk and vanilla until it reaches an appropriate consistency for drizzling.
Drizzle over the cooling cups.

Nutrition