Shelly's Recipe

CREAM CHEESE CHERRY PASTRIES

Category: Breakfast and Brunch

1 (8 oz) pkg cream cheese, room temperature
2 tbsp butter, softened
1/2 cup plus 3 tbsp confectioners sugar
2 tsp vanilla extract
1 (21 oz) can cherry pie filling
1/2 cup chopped pecans, toasted and divided
1 (10 count) can flaky biscuits
2-3 tbsp milk

Beat cream cheese, butter, 3 tbsp confectioners sugar and 1 tsp vanilla extract until smooth; stir in half if pie filling and pecans. Chill at least 30 minutes.

Spread remaining filling into a lightly greased 13x9 inch baking pan. Separate biscuits in half and roll or pat each on a lightly floured surface into a 4 inch circle. Spread each round with 1 tbsp cream cheese mixture, and roll up, jellyroll fashion. Place, seam side down, in long rolls in baking dish. Bake at 400 for 30 minutes or until lightly browned.

Stir together remaining 1/2 cup confectioners sugar, remaining 1 tsp vanilla extract and mil. Drizzle over warm pastries.