“Fresh blueberries are rolled into prepared croissants and baked to perfection for a light, delicious pastry. Serve warm with a tall glass of milk!! The turnovers make a lovely, light end to a meal or a great, quick brunch addition. Add a drizzle of icing for more of a dessert feel.” - by Charita
Ingredients
Adjust Servings
Original recipe yields 8 turnovers
Directions
- Preheat oven to 375 degrees F (190 degrees C). Roll out crescent dough triangles onto a baking sheet.
- Place 1 tablespoon blueberries on the widest end of each triangle. Sprinkle 1/2 teaspoon confectioners' sugar over blueberries on each roll. Beginning with the wide end, roll up each crescent around blueberries; pinch both sides to seal completely.
- Bake in the preheated oven until golden, about 12 minutes. Remove to cool on a wire rack for 5 minutes; dust with the remaining confectioners' sugar. Drizzle with the vanilla frosting.
Nutrition
Amount Per Serving (8 total)
- Calories
- 159 cal
- 8%
- Fat
- 7.2 g
- 11%
- Carbs
- 20.8 g
- 7%
Based on a 2,000 calorie diet
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Reviews (63)
Rate This Recipe
"These really were surprisingly delicious, and so easy! I changed it a little bit to make it even easier. First, I lined the baking sheet with parchment paper (so cleanup was a breeze). Also, rather..." See more than sprinkle the blueberries, and then the powdered sugar before rolling it up, I just tossed them both together before placing them on the croissants. Make sure you seal it really well, otherwise the filling will leak. These were really good right out of the oven... and I'm sure they'll also be wonderful for breakfast tomorrow!"
TheBritishBaker
"For such a simple recipe I could not believe just how good these taste. I made them this morning to serve at a coffee morning and book exchange I was hosting and everyone loved them and wanted more, ..." See moremore, more. I used two cartons of dough. Rolled each crescent in a ball and then rolled in a small oval with my rolling pin, I wet the edges and filled with the blueberries and sugar which I had already mixed together. Made sure the edges were very well sealed to save the blueberries leaking and baked on a large Pampered Chef stoneware bar pan. Once they were cooled I piped with vanilla frosting and a dusting of conf. sugar. Delicious, I will me trying these will all manor of fillings..."
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