Prep time: 45 minutes (+ over night fridge)
Cook time: 10-15 minutes
Cool time: 10 minutes
Fruit of choice - washed and chopped
Sugar ( for every cup of fruit - equal amount sugar. 1 cup fruit = 1 cup sugar )
1/8 cup Lemon Juice ( or one good squirt )
1 tsp. Lemon Zest
1/8 cup Water
Pre-made Crescent Roll tubes
(The tubes make about 4 pastries, if you do about 1/4 cup in each pastry and you measure out how many 1/4 cups you have after cooking and draining the fruit compote, you should be able to calculate how many Crescent Roll tubes you will need.)
I started by making the filling, because it is best to refrigerate the filling over night. Now don't get intimidated! It's easier to make a filling/jam/jelly than some might think!
After cleaning the fruit by letting them soak in a bowl of water with a splash of apple cider vinegar for about 45 mins. or so, I chopped up the strawberries and set aside. While chopping, let a small amount of water heat on the stove to boil. I had two pots of water because I was making two different flavors.
(TIP: I personally always keep lemon zest on hand! After finely shredding the lemon peels, I mix the zest with a little bit of sugar, put it in a baggy, remove as much air from the bag as you can and set in the fridge. The sugar will soak up any juices and will also prevent the lemon peel from fermenting. This doesn't add much sugar to the recipe, but will be worth it to have the zest ready all the time. And a little goes a long way!)
The next day, separate the fruit from the syrup using a fine hole strainer. I personally pour the syrup into some left over jars and save them for other breakfast foods, like pancakes and french toast
Now for the Crescent Roll part! You are welcome to make your own - I just snagged some of those pre-made crescent rolls that are in a tube at the store. When unrolling, make sure you leave them connected! Separate the dough 2 triangles at a time - TOGETHER! You want rectangles made out of two triangles. I press the dough together on the seems to make sure they stay together.
Cut just the sides of the rectangles into 5 slices on both ends, leaving the middle together. Place about 1/4 to 1/3 a cup of the strained fruit filling into the middle. You don't want a lot of liquids because it will bleed out all over your baking tray, and BOY, will that not be fun to clean! Wrap the pastry just like in the video and place pastries on greased baking tray.
(TIP: If you are struggling to remove the cooked filling juices from the tray - I put it on top of a burner, add soapy water and turn on that stove! Put on low heat and after 5 mins., start slowly and gently scrubbing with your plastic handled dish scrubber until the items are loose. If there are still persistent bits, dump the dirty water in the sink and repeat the process.)
Cook for about 10-15 mins. After 10 mins, watch carefully to avoid burning on the bottom of the pastries and cook until a nice golden brown. Though you don't want to burn them, you also don't want them to be too light on top or the bottoms wont stay together when removing them from the tray.
Let them cool for about 10 mins. on the tray before removing them to put the next batch in.
If you want to add an extra touch, right after removing them from the oven you can sprinkle some powdered sugar over the tops on the pastries.
Greetings and salutations from Colorado Springs! My name is Elise, I'm the Colorado Springs HouseWife in the City! I love my boyfriend and my 2 fur babies! I'm a restaurant manager by day and blogger by night! I'm an artist and a seamstress in my spare time and I just love to bake and sing in the shower! I've become more health conscious in recent years and have decided to start living more! As a person we are in charge of ourselves, it is our job to make ourselves a better person everyday. This is my journey to making peace with my aging body and to start treating it and my mind better. As a person and as a woman!
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