Apr 1, 2015

Creamy Fruit Brunch Crescents

 After making kolaches the other day, I had some of the delicious fruit and cream cheese fillings left over. They made the best filled crescent rolls!

These cream cheese and fruit crescents would be perfect to serve at an Easter or Mother's Day brunch.

Creamy Fruit Brunch Crescents

  • 1 can (8 count) crescent rolls
  • fillings of choice, such as canned pie filling, cream cheese filling (below), apricot filling (below)
  • 1 egg (for egg wash, optional)
  • sparkling sugar (optional)

1. Preheat oven to 375 degrees. Line 2 cookie sheets with parchment paper. If using egg wash, lightly whisk egg with 2 teaspoons water in a small bowl. Set aside.

2. Unroll crescents and place four on each lined cookie sheet. Spread about a teaspoon of cream cheese filling on each crescent. Spread about a teaspoon of fruit filling on each crescent, keeping most of it on the wider section.

3. Roll as for crescent rolls, ending with the small point of dough under the roll. Shape roll into rounded crescent shape. Brush lightly with egg wash and sprinkle with sparkling sugar, if desired. Bake until golden brown. Remove cookie sheet from oven and slide parchment holding rolls onto wire rack. Let cool. Refrigerate leftovers. 

Notes:  You can make the fillings a day or two ahead of time and refrigerate. I used canned cherry pie filling for the cherry crescents, and ran it through my food processor for a few seconds to chop up the cherries so there wouldn't be big lumps in the crescent dough. All of the fillings make more than enough for just 8 crescent rolls. You could easily make a double or triple batch of rolls.

Apricot Filling
6 oz. dried apricots
3/4 cup orange juice
6 tablespoons sugar
1 and 1/2 teaspoons lemon juice
In small covered saucepan, simmer apricots in orange juice until tender, 35 to 45 minutes. Drain apricots; discard juice. Pour apricots, sugar, and lemon juice into food processor and blend until fairly smooth and of desired consistency. Refrigerate leftovers. Keeps for several days.

Cream Cheese Filling
4 oz. cream cheese, softened
3 tablespoons + 1 teaspoon sugar
1 large egg yolk
1/2 teaspoon vanilla OR 1 teaspoon lemon zest

Mix all ingredients until smooth and well-combined. Refrigerate leftovers.

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Mar 30, 2015

Treasure Box Tuesday 65

Welcome to Treasure Box Tuesday-

We're glad to see you!

Our Treasure Box Tuesday Bloggers of the Month for March:

Sarah from Sadie Seasongoods is featured at Yesterfood

Yvonne from Tried and Tasty is featured at Memories by the Mile

We know you'll enjoy these ladies and their lovely blogs!

Connect with us! 
And let us know so we can connect right back!
Joy and Wanda Ann

Joy from Yesterfood



Our Most Viewed links last week:

Why I'm Ditching Social Media Buttons by The Seasoned Homemaker

Joy's Picks:

Rain Boots Door Decor by Lemons and Laughs
My Papa's Chicken Pot Pie by A Mind "Full" Mom
Family Friendly Hot Italian Sub by Living Randomly Simple
Secret Ingredient Chocolate Chip Cookies by Sunshine and Hurricanes

Wanda Ann's Picks:

How to Make Southern Beignets by Ten at the Table
Copycat Texas Roadhouse Rolls by Coupons and Freebies Mom

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Mar 25, 2015

Teriyaki Halibut in Parchment

This post has been brought to you by United Market Street. All statements and opinions are my own.

Did you know that it's halibut season? 
Fresh Pacific Halibut is arriving at Market Street now. 

Here's one of my favorite ways to serve halibut. Your family will enjoy the unusual presentation and the savory-sweet steamed fish and vegetables.

Perfectly steamed, seasoned, and flaky

Teriyaki Halibut in Parchment

For the sauce:
1/2 cup orange juice
1/3 cup teriyaki sauce
1 tablespoon honey
1 tablespoon brown sugar
1 teaspoon soy sauce
1 teaspoon cornstarch
1/2 teaspoon grated ginger root
1/4 teaspoon garlic powder

For the packets:
1 head baby bok choy, sliced into 1/2" slices
1 red pepper, seeded and cut into strips
4 (4 oz. each) halibut fillets
4 green onions, sliced on the diagonal, white and green parts
zest of 2 oranges
freshly ground black pepper to taste (optional)

You will also need:
4 sheets of parchment paper, approx. 14" square
kitchen twine
large cookie sheet

1. Preheat oven to 400 degrees. In a small saucepan, combine all the ingredients for the sauce, and whisk to combine. Bring to a boil, then simmer for about two minutes until mixture thickens slightly. Remove from heat and keep warm.

2. In the center of each parchment square, place 1/4 of the bok choy in a compact mound. Lay 4 to 5 red pepper strips over the bok choy. Place a halibut fillet on top of the pepper strips. Spoon 3 tablespoons of teriyaki mixture over the halibut, covering it completely. Add a grind or two of black pepper to the fish, if desired. Top halibut with 1/4 of the green onions and a sprinkle of orange zest.

3. Bring two opposite sides of parchment together over fish bundle. Fold edges over at least twice (this will keep the steam in). Secure with kitchen twine. Fold remaining sides over, again, folding at least twice. Tie with string. Repeat with remaining three packets. Place packets on cookie sheet and bake for 17 minutes.

4. To serve, plate and cut open packets, being careful to avoid hot steam. Serve with rice, if desired.

If you live (or visit) in the Dallas, TX, area, be sure to visit a Market Street and get fresh halibut while it's available. This special fish is fresh, never frozen. The seafood department staff can give you expert advice for any of your seafood needs. 
Find a Market Street location near you.   

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Mar 23, 2015