Why You’ll Love This Recipe
This crescent loaf is everything you love about strawberries and cream in a warm, bakery-style pastry. It’s easy to make with store-bought crescent dough, yet elegant enough to serve at brunches, baby showers, or weekend breakfasts. The combination of creamy filling and fruity jam with the tender, buttery crescent dough is a match made in heaven. It’s also a great make-ahead option that reheats beautifully.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Refrigerated crescent roll dough
- Cream cheese (softened)
- Granulated sugar
- Vanilla extract
- Strawberry preserves or jam
- Powdered sugar
- Milk (for glaze)
Directions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Unroll the crescent dough and pinch the seams together to form a single large rectangle.
- In a medium bowl, beat the cream cheese, sugar, and vanilla extract until smooth.
- Spread the cream cheese mixture evenly down the center of the dough.
- Spoon the strawberry preserves over the cream cheese layer.
- Using a sharp knife or kitchen scissors, cut slits on both long sides of the dough, about 1 inch apart and stopping just short of the filling.
- Starting from one end, fold the strips over the filling, alternating sides to create a twisted or braided appearance.
- Carefully transfer the loaf to the prepared baking sheet.
- Bake for 18–22 minutes, or until the loaf is golden brown and cooked through.
- Let it cool for 10 minutes, then drizzle with a glaze made from powdered sugar and milk.
Servings and timing
This recipe serves about 8 people.
Preparation time: 10 minutes
Cooking time: 20 minutes
Cooling and glazing time: 10 minutes
Total time: Approximately 40 minutes
Variations
- Swap the strawberry preserves for raspberry, blueberry, or apricot jam.
- Add sliced fresh strawberries on top of the cream cheese layer before twisting.
- Use lemon zest in the cream cheese for a bright, citrusy twist.
- Try almond extract in place of vanilla for a different flavor profile.
- Sprinkle sliced almonds or coarse sugar on top before baking for added texture.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm individual slices in the oven at 300°F (150°C) for about 5–7 minutes, or microwave for 15–20 seconds. Reheating in the oven helps maintain the flaky texture.
FAQs
Can I use homemade dough instead of crescent rolls?
Yes, homemade crescent or puff pastry dough works great if you prefer a from-scratch option.
Can I use low-fat cream cheese?
Yes, low-fat cream cheese can be used, but the filling may be slightly less creamy and rich.
Can I make this loaf ahead of time?
Yes, you can assemble it the night before, cover it, and refrigerate. Bake fresh the next morning.
Can I freeze the loaf?
You can freeze the baked and cooled loaf. Wrap it tightly and freeze for up to 1 month. Thaw and reheat before serving.
What kind of strawberry filling is best?
A thick strawberry preserve or jam works best to avoid excess liquid that can make the dough soggy.
Can I make this without glaze?
Yes, the glaze is optional, but it adds a nice sweet finish to the loaf.
Can I add fresh strawberries?
Yes, just slice them thinly and avoid using too many to prevent excess moisture.
How do I prevent the dough from unrolling?
Pinch the seams together well and press down firmly after folding the strips. Baking on parchment paper also helps.
Can I add other fruits or mix-ins?
Yes, you can add blueberries, raspberries, or even mini chocolate chips for a fun twist.
What should I do if the center is undercooked?
If the top is browning too fast and the center isn’t cooked through, cover the loaf loosely with foil and continue baking for a few extra minutes.
Conclusion
The Strawberries and Creme Twisted Crescent Loaf is a beautiful, delicious treat that’s as easy as it is impressive. With its creamy filling, sweet fruit, and soft, golden crust, it’s sure to become a go-to for brunches, holidays, or cozy mornings. Whether served warm or at room temperature, this loaf always delivers on flavor and wow factor.
PrintStrawberries and Creme Twisted Crescent Loaf
The Strawberries and Creme Twisted Crescent Loaf is a flaky, golden-brown pastry filled with sweetened cream cheese and strawberry preserves, twisted into a beautiful loaf and finished with a light glaze. It’s a quick and elegant treat perfect for brunch or breakfast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 can refrigerated crescent roll dough
- 4 oz cream cheese, softened
- 2 tbsp granulated sugar
- 1/2 tsp vanilla extract
- 1/4 cup strawberry preserves or jam
- 1/3 cup powdered sugar
- 1–2 tsp milk (for glaze)
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Unroll crescent dough and pinch seams together to form a large rectangle.
- In a bowl, beat cream cheese, sugar, and vanilla extract until smooth.
- Spread cream cheese mixture evenly down the center of the dough.
- Spoon strawberry preserves over the cream cheese layer.
- Cut slits 1 inch apart along both long edges of the dough, stopping short of the filling.
- Fold strips over the filling, alternating sides to create a twisted or braided appearance.
- Transfer the loaf to the baking sheet.
- Bake for 18–22 minutes, or until golden brown and cooked through.
- Let cool for 10 minutes, then drizzle with glaze made from powdered sugar and milk.
Notes
- Use thick strawberry preserves to prevent sogginess.
- Add lemon zest to the cream cheese for a citrus note.
- Top with coarse sugar or sliced almonds before baking for added texture.
- Best served warm or at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 215
- Sugar: 15g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 15mg
