Ready for more colorful foods? As I mentioned on Monday, I’m trying to diversify the color pallet of my foods because if it’s colorful, it’s healthy – right? Jokes, I know that doesn’t count if Nutella is also a part of the equation.
I double booked myself for brunch this past Sunday, which is something that never happens. Seriously. On weekends, I like to keep a really low profile. This usually includes not being overly social. That being said, I was so excited for both of my brunch invitations that I decided to just keep both meals light rather than have to skip one.
When I’m running low on time but don’t want to totally phone it in, crescent rolls become my go-to brunch item to make. Since brunch #1 was a last minute affair at my place with my future in laws who happened to be driving through town, I was incredibly grateful that I keep crescent roll dough in my freezer for just such occasions. I prepped some raspberries I had just picked up and grabbed the Nutella from the cupboard (a staple in my house along with Oreos and peanut butter) and I got to work.
Now, you may be thinking at this point: “Charlotte, you hate cooked fruit, why are you making something with raspberries?” Totally a fair question. I’m slowly teaching myself to appreciate cooked fruit by combining it with something I can’t turn down – like Nutella. So far my plan seems to be working so stay tuned for more fruit in the months to come.
Of course my plan to keep brunch light failed miserably because I added pancakes and bacon to the menu before heading to my second brunch and ordering a lamb hash. Best #fail ever. Brunch #2 was with some blogging friends to try out a new neighborhood restaurant, Quinn’s On the Corner. Full disclosure, my meal was on the house, but I’m speaking from the heart when I say that the hash was on point and I’m excited to go back and try the dinner menu!
- ⅓ cup raspberries
- 1 tablespoon granulated sugar
- ¼ cup Nutella
- 1 roll of Pillsbury crescent dough
- 1 egg
- ¼ cup powdered sugar
- Preheat your oven to 375. Line a baking sheet with a non stick mat and set aside.
- In a small saucepan, combine the raspberries and the sugar. Heat over medium until the sugar dissolves and the raspberries get a little soft.
- While the raspberries are cookies, open the crescent dough and place it on the non stick mat. Use a small rolling pin to connect the dough (you may want to use your fingers to connect the perforated lines to unite the dough). Using a 3” round cookie cutter to cut disks of dough. Move the disks aside and put the leftover dough in ball. Roll out to the same width as the last batch and use the cookie cutter to cut out more dough disks. Repeat until all the dough has been used up.
- On one disk of dough, spoon 1 teaspoon of Nutella and top with a teaspoon of cooked raspberries. Avoid the syrup produced from cooking the raspberries as it will make the crescents soggy. Top with a second crescent disk and press the edges down with a fork to seal them.
- Whisk the egg and use a pastry brush to paint onto the crescents. The egg wash will help give the crescents color but isn’t critical to the final product.
- Bake for 12-15 minutes or until nice and golden brown. Remove from oven and let cool for about 15 minutes. Before serving, sprinkle with powdered sugar.
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