Aww Shucks Crescent Dough Dessert Recipes

Steps:

• Heat oven to 350.
• Grease one 13x9 inch pan.
• Roll out first can of crescent dough into bottom of pan, and slightly up sides.
• Beat cream cheese, 1 cup of the sugar, and vanilla together. Spread over crescent dough.
• Microwave jam or preserves for 45 seconds, stirring once after twenty five seconds, to make it slightly liquid.
• Spread jam on top of cream cheese, taking care not to mix the two together but keeping them layered.
• With your hands, gently stretch second can of crescent dough and place on top of jam layer. This does not have to cover perfectly, in fact, open seams here and there look quite pretty with the jam peeking through.
• Mix melted butter, remaining 3/4 cup sugar, and cinnamon (or ginger) together, making sure to incorporate all the butter. Gently spoon butter mixture over dough, spreading to cover.
• Bake, uncovered, for 35 minutes, until top is browned nicely. Let it cool for fifteen minutes, cut and serve!
• Tastes best warm or room temp, but cold is delicious, too.

Steps:

• Make Syrup with:.
• 1 cup sugar.
• 1/4 cup water.
• 2 tsp lemon juice.
• 1 tsp orange blossom water.
• Cream Filling.
• 2 tablespoons ground rice.
• 1 tablespoons sugar.
• 1 1/2 cups milk.
• 2 Tbsp cup heavy cream.
• Walnut or Pistachios Filling.
• 1 cup walnuts and pistachios; chopped.
• 1 tbsp sugar
• Prepare the syrup by combining all and simmering over medium heat until thickened. Stir in orange blossom water and refrigerate for at least an hour.
• Cream filling:.
• Mix ground rice and sugar to a smooth paste with 1/2 the milk.
• Boil the rest of the milk and add the ground rice paste slowly, stirring continuously. Simmer until thick.
• Let cool, add cream and mix well.
• Walnut or pistachio filling:.
• Mix the chopped nuts with sugar. Put the konafa pastry in a large bowl and pull apart to separate the strands as much as possible. Pour melted butter over them and work it in thoroughly.
• Put half of the pastry in a large, deep oven dish. Spread either filling over it evenly.
• Cover with the remaining pastry and flattening out with the palm of your hand.
• Bake at uncovered 350 degrees for about 20 minutes.
• Then increase temperature to 400 degrees for an additional 10 minutes or longer until it is golden.
• Remove from the oven and immediately pour the cold syrup over the hot konafa. Serve hot or cold.
• It is delicious when still warm.

Steps:

• Open dough and keeping in one piece as much as possible, place on a cookie sheet, unroll carefully, and pinch all the edges together. Do this for both cans of dough.
• Open sausage, cut the roll in half, and spread half thinly over both pieces of dough.
• Roll up the dough lengthwise. Place dough in refrigerator for 30 minutes until firm.
• Preheat the oven to 375º.
• Cut rolls into 1/2 inch to 1 inch pieces and place the swirls 1/2 inch apart on the cookie sheets.
• Bake for 20 minutes until golden brown and sausage is thoroughly cooked.