Berry Cresent Roll Galettes

Pillsbury Cresent Rolls make these galettes extremely easy to make!

This post is sponsored by Pillsbury™. All opinions are my own and this is my original recipe creation.

I've said it before and I will say it again: Baking is NOT my strong suit. Cooking? Yes, I'm happy in the kitchen all day but the exact science behind baking that requires me to actually measure out ingredients is simply maddening. Which is exactly why I take all the help I can get when it comes to baking! This berry Crescent Roll galette recipe combines the ease of a pre-made product with some fresh ingredients that results in an easy, incredibly tasty baked good.

If you're hosting an Easter brunch this year, this is the perfect recipe to serve alongside my ham, leek and potato frittata! It brings an element of sweet in to your menu - yet it's not too sweet because of the marscapone cheese. This is a great "party food" because you can eat it with your hands, standing up "cocktail" style, or with a fork and knife at a seated brunch. It takes about 30 minutes to make them, including the baking time, so you won't be stuck in the kitchen while your guests are enjoying the party. You can also make these the night before if you want to keep things super simple.

One of the biggest perks of living in Texas is access to FRESH fruit, year round. I remember the fruit in Minneapolis was... Rather sad in the winter months. If you're stuck dealing with less than ripe fruit, I've got two tips for you. 1) put your fruit in a brown paper bag in the counter top for a day or two until the fruit is ripened a tad more and 2) use an additional teaspoon of sugar in the marscapone cheese mixture to help sweeten up under-ripe berries.

Berry Crescent Roll Galettes

- 1 package Pillsbury™ Crescent Rolls (there's 8 in there, so feel free to double this recipe for a larger Easter party!)

- 2ox mascarpone cheese (half a 4oz container)

- 1 teaspoon sugar

- 1/2 teaspoon vanilla

- 1 egg

- fresh berries of choice

- honey to drizzle on after baking

PRO TIP: If you've got an electric hand mixer, you're in good shape! If not (I sadly do not), let the marscapone cheese sit out on the counter to warm up a bit - I'd say for an hour to enable it to fully come up to room temperature. This will make it far easier to blend in the other ingredients.

In a mixing bowl, whip together the marscapone cheese, egg, sugar and vanilla. The mixture should be smooth and look like pudding. Pop open the crescent rolls and arrange the triangles out on your baking sheet. It's extremely important your baking sheet has a raised edge! The marscapone cheese will run out of the crescent roll galette, and you don't want to have to clean it off the bottom of your stove.

Put a small dollop of the marscapone cheese mixture in the center of the triangle of the cresent roll. Add your fresh berries. I used 3-4 raspberries and about 5-6 blueberries per galette. You want enough to show, but not bake out of the galette. Fold the two corners of the crescent roll over the cheese and berries. Bake at 350 for about 11 minutes, or until the galettes are golden brown.

Remove immediately to a cooling rack that has parchment or wax paper underneath it. Drizzle honey over the galettes while their still warm, allowing the honey to run off and get on the paper under the drying rack. That makes cleaning up the honey easy - simply toss the parchment or wax paper when you're ready to serve your berry crescent roll galettes. Enjoy!

Like it? Pin my Berry Crescent Roll Galette recipe!