Blackberry & Ricotta Crescent Rolls

I admire the French when I think of the multiple times their name and culture becomes attached to food, fashion, decor and more. “French” often gives these things an air of sophistication. Rightly so, and although the French may not have really been responsible for all that associates to their name–no one can deny the romance. My favorite of all would have to be their desserts and their breakfast. Sometimes there is even crossover. Croissants, for instance happen to be dangerously tempting and can be dessert or a part of breakfast. Flaky layers previously christened by real butter and carefully laid into their crescent moon shape, you will have a hard time finding someone who has anything against these little delicacies.

Canned crescent rolls are what I consider to be the abridged version of the fresh corner bakery pastries. They can be eaten plain or stuffed. For this case, I filled them with leftover low fat ricotta I had from a lasagna I had previously made. These are best served warm. You will need:

  • 1/4 cup lowfat ricotta cheese
  • 1 cup fresh blackberries
  • 1/4 cup minced walnuts
  • Cinnamon
  • 1 tsp sugar
  • 1 can of mini crescent rolls

1. Preheat oven according to directions on the can of crescent rolls. Lightly oil or use  pan spray on a cookie sheet.

2. Assembly: open and lay flat each triangle of dough. Smear on a layer of ricotta. Sprinkle lightly with cinnamon. Add 2 or 3 blackberries. Sprinkle a pinch of minced walnuts. Add a tiny pinch of sugar to the blackberries if needed. Rolls as desired. Have fun with the shapes!

3. Bake in the oven according to directions. It will be about 12 to 15 minutes depending on the oven.

Tip: Feel free to sprinkle with cinnamon, nutmeg, or confectioner’s sugar. Decorate the serving plate with mint leaves and fruit.

6 thoughts on “Blackberry & Ricotta Crescent Rolls

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