Here is a recipe for Emma’s pineapple cream cheese pastries that Gramzie made quite often…
Ingredients
- 1 tube Crescent rolls
- 1 large package of cream cheese
- 1 large can crushed pineapple
- 1/3 cup sugar
- 1 tsp vanilla
- 1 egg yolk, 1 egg white
Directions
Roll crescent rolls on ungreased cookie sheet. Combine cheese, egg yolk, sugar and vanilla. Drain crushed pineapple. Spread cheese mixture on dough to the edges. Spread pineapple on top of mixture. Fold in middle close ends. Paint with egg whites.
Bake 350-375 for 30 minutes. Bake until brown.
Sutter Family Cookbook 