23 March 2009

Blackberry Hershey Croissant

Yes...HERSHEY! Inside each croissant are three Hershey's kisses. So yummy when served warm! This recipe is found on the Hershey's baking website...but after the suggestion of adding blackberry sauce and whipped cream from a friend, here is it, tweaked a little bit.

1 package (8 oz.) refrigerated quick crescent dinner rolls
24 HERSHEY'S KISSES Brand Milk Chocolates or HERSHEY'S HUGS Brand Candies
powdered sugar

Heat oven to 375°F. Remove wrappers from chocolates. Separate dough into 8 triangles. Place 2 chocolates, sideways, points facing out, at wide end of each triangle; place an additional chocolate on top of other two pieces, point down. Starting at wide end, roll to opposite point. Place rolls on ungreased cookie sheet. Curve slightly into crescent shape. Bake 9-10 minutes or until lightly browned. Cool slightly; sift with powdered sugar. Serve warm with blackberry sauce and whipped cream. 8 crescents. (Note: Leftover crescents can be reheated in microwave for a few seconds.)

Blackberry Sauce
1 pound frozen blackberries
3 or 4 Tbsps sugar
1 1/2 Tbsps corn starch
1/3 teaspoon lemon extract

Place first three ingredients in saucepan. Turn heat to low and stir occasionally, smashing blackberries as they thaw. Once there is some liquid in the pan, turn heat to medium. Continue to stir and smash the berries. When mixture becomes bubbly, stir for another 2 minutes. Turn heat to low and simmer another minute. Mix in lemon extract and taste for sweetness. Add additional sugar to taste if necessary. Makes about a cup and a half of sauce, so I make about 24 croissants with this amount of blackberries. I'm sure you could use canned blackberry sauce too.

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