Prep Time::15 mins
Cook Time::20 mins
Additional Time::15 mins
Total Time::50 mins
Servings::4
Ingredients
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2 ½ cups sliced fresh strawberries, divided
½ cup water
3 tablespoons white sugar
1 tablespoon cornstarch
2 tablespoons freshly squeezed lemon juice
1 (8 ounce) package refrigerated crescent roll dough (such as Pillsbury®
2 teaspoons heavy whipping cream
2 teaspoons white sugar
2 cups whipped cream
Directions
Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
Place 1/2 cup strawberries and water in a food processor and process until smooth.
Combine 3 tablespoons sugar and cornstarch in a saucepan. Add pureed strawberries. Cook and stir until strawberry sauce has thickened, about 5 minutes. Stir in remaining 2 cups sliced strawberries and lemon juice. Set aside.
Unroll dough. Place 1 crescent atop another and roll up, starting at the smallest end, to make 4 double-rolled crescents. Brush each roll with 1/2 teaspoon heavy whipping cream and sprinkle with 1/2 teaspoon sugar.
Bake crescents until golden brown, 20 to 25 minutes. Transfer to a wire rack and let cool completely.
Split each roll in half horizontally and fill with strawberries. Top with 1/2 cup whipped cream and the top half of the crescent roll. Top with more strawberries.
Cook’s Note
Fresh croissants can be used in place of refrigerated crescent rolls.
Swap out the strawberries for raspberries, blueberries, blackberries, or any other berries.