Ingredients
4
4 servings
- •2 ½ cups sliced fresh strawberries, divided
- •½ cup water
- •3 tablespoons white sugar
- •1 tablespoon cornstarch
- •2 tablespoons freshly squeezed lemon juice
- •1 (8 ounce) package refrigerated crescent roll dough (such as Pillsbury®
- •2 teaspoons heavy whipping cream
- •2 teaspoons white sugar
- •2 cups whipped cream
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
- Place 1/2 cup strawberries and water in a food processor and process until smooth.
- 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.
- 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.
- Bake crescents until golden brown, 20 to 25 minutes. Transfer to a wire rack and let cool completely.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 393
- Carbohydrate: 48g
- Fat: 20g
- Fiber: 2g
- Protein: 6g
- Sugar: 23g
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