Easy Chocolate Cream Cheese Crescents
Try this Easy Chocolate Cream Cheese Crescents recipe, or contribute your own.
Try this Easy Chocolate Cream Cheese Crescents recipe, or contribute your own.
- Carbohydrate 43.5340023926017 g
- Cholesterol 125.535127847058 mg
- Fat 77.9675450753098 g
- Fiber 5.1180000421491 g
- Protein 11.0617268808112 g
- Saturated Fat 33.8499081375482 g
- Serving Size 1 1 recipe (202g)
- Sodium 370.400876608001 mg
- Sugar 38.4160023504526 g
- Trans Fat 7.27266190173487 g
- Calories 880 calories
Step-by-step
- Heat oven to 350.
- spray cookie sheet with non stick spray.
- Combine powdered sugar, cream cheese, coffee and vanilla and blend well.
- Add in macadamia nuts.
- Separate dough and spoon about a tablespoon of cream cheese mixture onto one end of each piece of dough.
- Roll dough, starting at filling end, up to opposite point and place on greased cookie sheet.
- Bake 12-15 minutes or until golden brown.
- Cool 5 minutes.
- Melt chocolate chips and shortening in microwave by heating in 30 second intervals then stirring. Repeat until smooth.
- Drizzle over rolls.
Melting chocolate requires precise temperature control; heat the chocolate chips and shortening in 30-second intervals to prevent scorching and seizing. Freshly brewed, strong coffee introduces a subtle bitterness that cuts through the rich dairy fats of the cream cheese, whereas stale coffee leaves a flat, dull note. Softening the cream cheese at room temperature for roughly thirty minutes before mixing ensures a smooth, lump-free filling without requiring mechanical whipping, which can incorporate excess air and cause the pastries to burst open during baking. Chopping raw macadamia nuts just before folding them into the cheese mixture preserves their natural oils and prevents them from turning rancid, an issue common with pre-bagged chopped nuts sitting on pantry shelves. Watch the oven closely as the baking time approaches the twelve to fifteen minute window, removing the sheets the moment the dough reaches a pale golden brown to prevent the butter inside the laminated layers from rendering out entirely. Allowing the baked pastries to rest on the hot pan for five minutes solidifies the interior structure before transferring them to a wire rack.
Fresh Versus Preserved Ingredients
Using freshly scraped vanilla beans or pure extract yields a cleaner aromatic profile than imitation flavorings, which often rely on synthetic compounds that taste metallic when heated. Preserved or pre-chopped nuts frequently lack the vibrant crunch and buttery aroma found in whole nuts cracked or chopped immediately prior to assembly. High-fat cream cheese blocks provide better structural stability during baking compared to whipped varieties packaged in tubs, which contain stabilizers that can release excess moisture and make the pastry dough soggy. Strong brewed coffee brings volatile flavor compounds that bottled coffee substitutes simply cannot replicate.Dietary Adjustments
Adapting this preparation for different nutritional needs requires careful selection of substitute elements. Plant-based cream cheese alternatives function adequately in the filling, though extra cornstarch may be necessary to absorb excess moisture since vegan formulations lack the natural milk proteins of dairy. Gluten-free crescent doughs demand careful handling and often benefit from a slightly shorter baking time at 350 degrees Fahrenheit to prevent the edges from burning before the center sets.
