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Nutrition Facts
Serving Size 1 13x9inch pastry 534g Recipe makes 1 13x9inch pastry) The following items or measurements are not included below: 1 package refrigerated crescent dinner rolls
Calories 1201
Calories from Fat 482		(40%)
Amount Per Serving		%DV
	Total Fat 53.7g	82%
	Saturated Fat 31.6g	157%
	Monounsaturated Fat 16.1g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.0g
Cholesterol 312mg		104%
Sodium 288mg		12%
Potassium 586mg		16%
Total Carbohydrate 177.6g		59%
	Dietary Fiber 0.7g	2%
	Sugars 101.9g
Protein 15.2g		30%
how is this calculated?

Easy Apricot Pastries

Recipe #46987 | 30 min | 10 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Miss Annie
Nov 19, 2002

This easy recipe makes a nice, custardy Danish-type pastry. Good for breakfast too!

1 13x9inch pastry (change servings and units)

Ingredients

1 package refrigerated crescent dinner roll
3/4 cup apricot jam
1 cup sour cream
1 egg, beaten
1 tablespoon sugar
1/2 teaspoon vanilla

Directions

1
Pat rolls out flat in a greased 9 x 13-inch dish.
2
Spread with jam.
3
Bake at 425ºF.
4
for 15 minutes.
5
While baking, mix sour cream, sugar, egg, and vanilla.
6
Remove rolls and jam from oven.
7
Reduce heat to 325ºF.
8
Spread sour cream/egg mixture over jam.
9
Bake 5 to 6 minutes longer.

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Featured Reviews for This Recipe

From: MA in Florida

On Sep 22, 2005

Miss Annie, this is one great recipe. I tried it to use up a package of crescent rolls before the expiration date. Now I will be making it all the time! I made it exactly as posted (no changes) and absolutely loved it. I'm sure it would be just as good with other perserves, but apricot is my favorite. Five stars all the way. Thank you so much!

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From: Narshmellow

On Jun 28, 2003

I don't know how to make the appropriate noises of absolute ecstasy over this recipe. Flaky, flavorful and pretty enough to serve to a guest and SO easy to make. You could substitute any preserve for this and it would be wonderful. I did cut the first cooking time to 10 minutes because the package for the cresent rolls said 11 to 13 and I still had to cook them the second time on top of that. This is a fantastic recipe! Thanks!

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