Ingredients:

  • 8 oz block full-fat Cream Cheese, fully softened
  • 1/4 cup Powdered Sugar (Icing Sugar)
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon Fresh Orange Zest
  • 1/2 cup Dried Cranberries, roughly chopped
  • 1 package (8 rolls) Refrigerated Crescent Roll Dough
  • 1 large Egg
  • 1 teaspoon Water (or milk)
  • 1/2 cup Powdered Sugar (for glaze)
  • 1 to 2 Tablespoons Whole Milk (or heavy cream, for glaze)

Instructions:

  1. Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
  2. Make the Filling Base: In a mixing bowl, combine the softened cream cheese, powdered sugar, vanilla extract, and orange zest. Beat until the mixture is completely smooth and fluffy, ensuring no lumps remain.
  3. Fold in Cranberries: Gently fold in the chopped dried cranberries using a spatula. Set aside.
  4. Prepare Egg Wash: Whisk the egg and 1 teaspoon of water or milk together in a small bowl.
  5. Unroll and Apply Filling: Carefully unroll the crescent dough and separate the 8 pre-cut triangles. Spread an even layer of the cream cheese filling (about 1.5–2 tablespoons) onto the wide end of each triangle, leaving a 1/2-inch border around the edges.
  6. Roll and Arrange: Starting at the wide end, gently roll each triangle up toward the point, forming a classic crescent shape. Place the rolled crescents on the prepared baking sheet.
  7. Brush and Bake: Lightly brush the tops of the pastries with the prepared egg wash. Bake for 14 to 16 minutes, or until the crescents are puffed up and deep golden brown.
  8. Cool and Prepare Glaze: Transfer the baked bites immediately to a wire cooling rack and allow to cool for 5-10 minutes. While cooling, whisk together 1/2 cup powdered sugar and 1 to 2 tablespoons milk or cream until a smooth, pourable consistency is achieved.
  9. Glaze and Serve: Drizzle the glaze generously over the warm crescent bites. Allow the glaze to set for a few minutes before serving.