Shortcut Cherry Almond Breakfast Pastry
Shortcut cherry almond breakfast pastry is stuffed with sweet cream cheese and cherry jam and drizzled with almond glaze and almond slivers.
Ingredients
- 13.8 oz can of Pillsbury Refrigerated Classic Pizza Crust
- 8 ounces cream cheese room temperature
- 1 cup powdered sugar divided. 1/2 cup is used in the cream cheese mixture and 1/2 cup is used for the almond glaze.
- ½ teaspoon almond extract divided. 1/4 teaspoon is used in the cream cheese mixture and 1/4 teaspoon is used in the glaze.
- 13 oz jar of Cherry preserves
- 2-3 tablespoons milk or plant based milk
- ¼ cup sliced almonds optional
Instructions
- Heat the oven to 400 degrees. Lightly spray a large cookie sheet with cooking spray.
- Unroll the Pillsbury pizza crust onto the large cookie sheet and press the dough or roll it out to about a 14x9 rectangle. Bake 8 minutes.
- Add the cream cheese, 1/2 cup powdered sugar and 1/4 teaspoon almond extract to a bowl and mix until thoroughly combined.
- Once the dough has baked for 8 minutes remove it from the oven and spread the cream cheese mixture on the dough. Spread it out using a spatula or a spoon. Pour the cherry preserves on top of the cream cheese mixture and spread it out evenly.
- Gently roll the dough layered with the cream cheese mixture and cherry preserves, starting with the edge of the rectangle to form a large roll. Once it's completely rolled, place it back into the oven and bake for an additional 8 minutes or until golden brown.
- While the roll bakes, prepare the almond glaze by adding 1/2 cup powdered sugar, 1/4 teaspoon almond extract and 2-3 tablespoons of milk in a bowl and whisk until thoroughly combined. Start with 2 tablespoons of milk and add more if needed to reach the desired consistency.
- Remove the large roll from the oven and drizzle the almond glaze on the top. Sprinkle almond slivers on top of the glaze (optional).
- Slice the roll into 1 - 1 1/2 inch slices.
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