Creamy Cranberry Orange Cinnamon Crescent Puffs

As a food blogger, you must negotiate with yourself and create quite an eccentric plan. 

Well, maybe not an eccentric plan, but you must work ahead of the game.

There is no way I rise at 3am, bake in the dark, photograph the process and finished product, write, edit, and then post by 6am.

Sorry – those of you who believe that to be the case – but it does not happen or work that way.

We work ahead of the game. Weeks, and sometimes MONTHS ahead – planning, practicing, and perfecting.

I’m a lazy blogger, though. I don’t really practice or perfect. You get what you get. I am who I am. This is what I got!

 

I do my best to edit for consistency, but lighting changes from moment to moment – I don’t use any fancy lights – I just do what I do because I love it, and that’s all.

 

All that said, I received these cranberries and oranges, cloves, and cinnamon, in a little gift pack from my neighbors on December 5, 2022. I baked these delicious crescent puffs ON December 5, 2022. I am just now posting the recipe and photos in March of 2023.

 

Winter is still here, and with full force, in most of the country.

 

I’m confident you can still appreciate the warmth, the goodness, and the holiday heart-warmth of cranberry – orange – cinnamon – clove – and crescent roll dough ANY time of day and any time of year!

Enjoy!

Creamy Cranberry Orange Cinnamon Crescent Puffs

1 dough sheet (canister) pre-made crescent roll dough
8 oz. cream cheese
1 Satsuma orange (or seedless orange), chopped – including rind
1 cup whole cranberries
1 cup brown sugar, lightly packed
1/2 cup fresh pomegranate seeds
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground allspice
pinch sea salt

 

Preheat oven to 350 degrees.

 

In a medium pot, combine the orange pieces with the cranberries over medium heat. Bring to a bubble.

Add the brown sugar, reducing to medium-low heat, and cook down until the cranberries are soft and deconstructed – stirring every so often.

Add the vanilla, spices, and salt. 

 

Stir well. 

 

Add the pomegranate seeds and cook for another 3-5 minutes.

 

Stir in the cream cheese, and whisk until fully combined and smooth.

 

Line two medium ramekins with parchment paper.

 

Divide the crescent dough sheet in half, between the two ramekins.

Place inside, with edges overlapping.

 

Fill with the creamy orange-cranberry mixture.

 

Twist and turn the overlapping edges and place them on top.

 

Bake for 20 minutes, or so, until the crescent dough is golden brown.

 

Remove from oven and cool for several hours before thoroughly enjoying all the flavors of winter!