Ingredients:

  • 8 oz Full-Fat Cream Cheese, fully softened
  • ¼ cup Powdered Sugar (Icing Sugar), sifted
  • 1 tsp Pure Vanilla Extract
  • ½ tsp Lemon Zest
  • ½ cup Dried Cranberries, roughly chopped
  • 1 tube (8 triangles) Refrigerated Crescent Roll Dough
  • 1 Large Egg, lightly beaten
  • 1 tsp Water
  • ½ cup Powdered Sugar (Icing Sugar), sifted (for glaze)
  • 1 – 2 tbsp Milk or Heavy Cream (for glaze)

Instructions:

  1. Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
  2. Prepare the filling: In a medium bowl, combine the softened cream cheese, sifted powdered sugar, vanilla extract, and lemon zest. Beat until the mixture is completely smooth and creamy. Gently fold in the chopped dried cranberries.
  3. Unroll the crescent dough and separate it along the perforations into 8 individual triangles. Spread approximately 1 to 1.5 tablespoons of the cream cheese filling evenly over the widest two-thirds of each triangle, leaving the pointed tip bare.
  4. Roll the dough tightly, starting from the wide end towards the point, forming a classic crescent shape. Place the rolled bites on the prepared baking sheet, ensuring the pointed tip is tucked underneath the base.
  5. Whisk together the egg and water to create an egg wash. Lightly brush the tops and sides of each bite with the wash for a glossy, golden finish.
  6. Bake for 12 to 15 minutes, or until the pastry is puffed and deeply golden brown. Transfer the hot Buttery Cranberry & Cream Cheese Crescent Bites immediately to a wire rack to cool slightly.
  7. Prepare the glaze: In a small bowl, whisk the ½ cup sifted powdered sugar with 1 tablespoon of milk or cream, adding more liquid gradually until the glaze is thick but easily pourable. Drizzle the glaze generously over the warm bites and allow to set for a few minutes before serving.