Ingredients:

  • 120 g (4 oz) Full-fat Cream Cheese, softened
  • 3 Tbsp (45 g) Granulated Sugar
  • 1/2 tsp (2.5 ml) Pure Vanilla Extract
  • 1/4 tsp (1 g) Lemon Zest (optional)
  • 1/2 cup (60 g) Dried Cranberries, coarsely chopped
  • 1 tube (227 g / 8 oz) Refrigerated Crescent Roll Dough (8 large triangles)
  • 1 Large Egg, lightly beaten with 1 tsp water (for egg wash)
  • 1 Tbsp (15 g) Turbinado Sugar or Coarse Sparkling Sugar (for sprinkling)
  • 1/2 cup (60 g) Powdered Icing Sugar mixed with 1-2 tsp milk or water (Optional Glaze)

Instructions:

  1. Preheat the oven to 190°C (375°F). Line a standard baking sheet with parchment paper. Whisk the large egg and 1 teaspoon of water in a small bowl until smooth to prepare the egg wash.
  2. Prepare the Filling: In a mixing bowl, combine the softened cream cheese, granulated sugar, vanilla extract, and lemon zest (if using). Beat gently until the mixture is completely smooth and lump-free. Gently fold in the chopped dried cranberries.
  3. Assemble the Bites: Unroll the crescent dough and separate it into the eight pre-cut triangles. Scoop roughly 1 tablespoon of the cream cheese filling onto the widest end of each triangle, leaving about a 1/2 inch border.
  4. Shape and Cut: Starting from the widest end, tightly roll each triangle toward the point. Use a sharp knife to cut each rolled crescent in half vertically, creating two smaller 'bites' from each roll (totaling 16 bites).
  5. Finish and Bake: Place the 16 bites cut-side up on the prepared baking sheet. Gently brush the tops with the egg wash and scatter with turbinado or sparkling sugar. Bake for 12 to 15 minutes, or until the pastry is puffed and deeply golden brown.
  6. Cool and Glaze: Transfer the bites to a cooling rack immediately. Once slightly cooled (about 5 minutes), drizzle with the optional icing sugar glaze if desired. Serve warm or at room temperature.