Fresh blueberries kissed with a touch of cinnamon sugar enveloped in a flaky pastry, drizzled with a touch of sweetness.
Our local grocery store often marks down tubes of crescent rolls to .50 – which makes a great evening snack or even a quickie breakfast if you fill the rolls with fresh fruits or berries.
1 Tube Crescent Rolls
3/4 c. Blueberries
Cinnamon Sugar (made as strong as you like)
3 Tablespoons Confectioners Sugar (Powdered sugar)
1/2- 1 tsp milk
Open the tube and spread out the rolls, most brands contain 8 rolls. You’ll use 2 “crescents” to make each turnover.
In a small bowl mix the blueberries with just enough cinnamon sugar to coat them. Spoon the blueberries into the middle of one of the triangles, then top with another triangle. seal the edges (use a fork if needed), otherwise the filling will spill out during cooking.
Bake in a preheated oven 400F for 8-10 minutes or until golden brown. Ours are generally cooked in a toaster oven, particularly during the warm season to avoid heating up the house.
While they are cooking, mix the powdered sugar and milk together, add a couple dashes of cinnamon, mix well to form a glaze. Let it set a few minutes with the turnovers bake.
Remove from oven, cool 5 minutes, drizzle with glaze and serve.