Monday, 28 August 2017

• Quick & Easy Blueberry Lemon Croissants •

Alright, I know mine don't quite look like croissants & more like scones but I did use Pillsbury Croissant rolls I'm just crap at rolling them! I wanted to make something delicious & something that would be quick. I think these will definitely be getting made again around Christmas. Especially with having an infant then it will be super easy peasy to quickly wrap & pop them in. 

Here is what you will need.


Can of Pillsbury™ refrigerated Crescent Dough Sheet 
Cup of lemon concentrate  
Cups of blueberries


  • 1
    Heat oven to 350°F. 
  • 2
    Cut dough into 8 rectangles. On ungreased large cookie sheet, spread each rectangle out enough room to lay completely flat &with a pastry brush,
    dip into lemon concentrate and brush onto each crescent. 

  • 3
    Add the blueberries in and Roll up each. Starting at longest side; firmly pinch edges and ends to seal.
    Gently stretch each roll to about 10 inches. I bet you can do a better job than I did! C
    oil each roll into a spiral with seam on the inside, tucking end under. Take your pastry brush once again and brush on some lemon concentrate. I promise it will only leave a hint of lemon! 

  • 4
    Bake 15 to 18 minutes or until deep golden brown. 

  • IF you would like a nice glaze. in small bowl, mix glaze ingredients, adding enough water/lemon concentrate for desired drizzling consistency. Drizzle over warm rolls. 

    Let the rolls sit to cool down & enjoy! 


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