An easy and delicious breakfast using fresh berries and refrigerated crescents.
Ingredients
- ½ cups sliced fresh strawberries: 2 piece (divided)
- water: 0.5 cup
- white sugar: 3 Tbsp
- cornstarch: 1 Tbsp
- lemon juice: 2 Tbsp (freshly squeezed)
- refrigerated crescent roll dough (such as Pillsbury®: 1 pack (8 ounce pack)
- heavy whipping cream: 2 tsp
- white sugar: 2 tsp
- whipped cream: 2 cups
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
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Place 1/2 cup strawberries and water in a food processor and process until smooth.
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Combine 3 tablespoons sugar and cornstarch in a saucepan. Add pureed strawberries. Cook and stir until strawberry sauce has thickened, about 5 minutes. Stir in remaining 2 cups sliced strawberries and lemon juice. Set aside.
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Unroll dough. Place 1 crescent atop another and roll up, starting at the smallest end, to make 4 double-rolled crescents. Brush each roll with 1/2 teaspoon heavy whipping cream and sprinkle with 1/2 teaspoon sugar.
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Bake crescents until golden brown, 20 to 25 minutes. Transfer to a wire rack and let cool completely.
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Split each roll in half horizontally and fill with strawberries. Top with 1/2 cup whipped cream and the top half of the crescent roll. Top with more strawberries.
