Pastry — Page 2

Are you a huge PB&J fan? Are peanut butter and jelly two of your favorite can’t live without ingredients? If so, you’re going to totally swoon over these raspberry and peanut butter glazed crescent rolls. I mean, how can you resist a crescent roll stuffed with raspberry preserves, jam, or jelly? Especially when it’s topped with a smooth, creamy, and decadent peanut butter glaze.

We all enjoy getting flowers and chocolate for Valentine’s Day. However, for me, I would much rather be woken up on Valentine’s Day morning with these raspberry and peanut butter glazed crescent rolls. I mean, who wouldn’t want to wake up to the smell of fresh pastries, warm from the oven? And with a recipe as simple as this one, using such basic ingredients, I’m pretty sure that even B.O.B. Bob could manage it without catching the kitchen on fire or creating an entire sink full of dirty dishes. Now sure, McKenna will most likely end up with peanut butter in her fur from trying to sneak a taste behind his back when he’s not paying attention. But these things are to be expected. After all, love is heart-warming, love is sweet, love is messy, and sometimes love is accepting the fact that there’s going to be a little bit of peanut butter in the cat’s fur.

Ingredients:

1 (8-oz.) Package Refrigerated Crescent Rolls
1/3 Cup Raspberry Preserves, Jam, or Jelly
1/4 Cup Creamy Peanut Butter
1 1/2 Tablespoons Unsalted Butter, Melted
1 Tablespoon + 2 Teaspoons Powdered Sugar
1/2 Teaspoon Vanilla

Directions:

Preheat oven to 375 degrees.
Open, unroll, and separate the crescent rolls. Spread a thin layer of raspberry preserves, jam, or jelly onto each crescent roll. Roll each crescent roll up from the long end to the short end. Place the crescent rolls onto a Silpat or parchment paper-lined baking sheet, curving the ends in to form a moon shape.
Bake for 10 to 12 minutes, or until medium golden brown.
Remove to a baking rack to cool for 15 minutes.
In a small bowl, whisk together the peanut butter, melted butter, powdered sugar, and vanilla until smooth.
Drizzle the peanut butter glaze over the crescent rolls with a spoon or a fork.

Suggestions:

I used Pillsbury Original Crescent Rolls for this recipe. If you use Pillsbury Grands! Crescent Rolls for this recipe, you will need to increase the baking time.
You can use preserves, jam, or jelly for this recipe. I used raspberry preserves with seeds.
The peanut butter glaze will be lumpy when you first start whisking it. Keep whisking. It will eventually become smooth.
If the peanut butter glaze is too thick to drizzle, place it in the microwave for a few seconds to help thin it out.

Improvements:

Sprinkle a few finely chopped peanuts over the crescent rolls after you glaze them.
Spread a very thin layer of Nutella on the crescent rolls and then spread a very thin layer of raspberry preserves on top of the Nutella.
Looking for more great crescent roll recipes? Make sure to try these Crescent-Wrapped Cinnamon Apple Slices, these Cranberry Crescent Rolls with Maple Icing, or these Sweet Balsamic Blackberry Crescent Rolls.

Yum

Raspberry & Peanut Butter Glazed Crescent Rolls

Ingredients:

1 (8-oz.) Package Refrigerated Crescent Rolls
1/3 Cup Raspberry Preserves, Jam, or Jelly
1/4 Cup Creamy Peanut Butter
1 1/2 Tablespoons Unsalted Butter, Melted
1 Tablespoon + 2 Teaspoons Powdered Sugar
1/2 Teaspoon Vanilla

Directions:

Preheat oven to 375 degrees.
Open, unroll, and separate the crescent rolls. Spread a thin layer of raspberry preserves, jam, or jelly onto each crescent roll. Roll each crescent roll up from the long end to the short end. Place the crescent rolls onto a Silpat or parchment paper-lined baking sheet, curving the ends in to form a moon shape.
Bake for 10 to 12 minutes, or until medium golden brown.
Remove to a baking rack to cool for 15 minutes.
In a small bowl, whisk together the peanut butter, melted butter, powdered sugar, and vanilla until smooth.
Drizzle the peanut butter glaze over the crescent rolls with a spoon or a fork.

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