Tropical Breakfast Crescents
Are you ready to take your simple breakfast crescents to next/tropical level status?
In this recipe, your basic crescent dough gets filled with a sweet and tangy mix of pineapple and mango, gets baked until toasty, and is topped with a simple vanilla glaze and toasted coconut.
I don’t know about you, but refrigerated, ready-to-bake breakfast pastries were a treasure of many Saturday and Sunday mornings growing up.
My sister and I would timidly and carefully peel back the paper on the cardboard tube because, when we were little, it always seemed that the burst of dough through the packaging would knock us over. Does anyone else still feel this way about opening one of those cans? It’s seriously like jack-in-the-box for grown-ups.
Anyway, beyond the drama of removing the dough from the can, the crescents we made were pretty standard. We might have added a pat of butter or a glob of jelly. Nothing exceptional.
A while back, I purchased a can of crescent dough for old time’s sake, and thought, “What if I were making these for guests, or bringing them to a brunch picnic?” (Never mind the fact that I’ve never been to or even heard of a brunch picnic. I’m sure someone has had one somewhere.)
“How can I make this blank crescent canvas a little more special?” It was cold and blustery outside, and that was all the prompting I needed. Tropical Breakfast Crescents would transport me, via my taste buds, to some slightly warmer temps.
Now, you don’t need to go out and buy fresh mango and a whole pineapple to make these. I keep several bags of frozen fruit in my freezer year round, and they are WONDERFUL to have on hand for smoothies, sauces, and, yes, even breakfast pastry fillings.
Frozen fruits and vegetables will always be one of my favorite cooking shortcuts. They allow me to maintain variety in my diet and eliminate food waste. My schedule is erratic, and I’m not always sure if and when I’ll be able to prepare my fresh produce so frozen is key for me!
If you have some left over fruit from making this recipe, you can always save it to make this again, use it in a smoothie, or add it to muffins or pancakes. There are lots of possibilities! Scroll down for the recipe below, and enjoy!
For another one of my breakfast recipes using refrigerated biscuit dough, click here (Breakfast Berry Monkey Bread Cups)
Tropical Breakfast Crescents
Give your crescent dough a tropical twist with this fun and simple recipe. With mango, pineapple, and toasted coconut these breakfast treats will transport you to a warm and sunny place.
For The Crescents
- 1 Can Refrigerated Crescent Dough (8 crescents)
- 1/2 Cup Frozen Mango, roughly chopped
- 1/2 Cup Frozen Pineapple, roughly chopped
- 3-4 TBS Water
- 1/2 tsp Sugar
- 1 tsp Fresh Lime Juice *If you don't have lime juice, you can skip it, it just gives a little extra tang and helps bring out the fruit flavors.
- 1 Pinch Salt
For The Icing
- 1/4 Cup Powdered Sugar
- 2 tsp Milk or Cream
- 1/4 tsp Vanilla
- 1 Pinch Salt
- 1/4 Cup Shredded Coconut
Preheat oven to 375 F. Line a baking pan with foil, parchment, or a silicone baking mat.
In a small sauce pan, add the chopped frozen fruit and water, and heat over medium-high heat for 10-12 minutes, stirring occasionally. (You don't have to chop the fruit beforehand, but I find that it cooks down faster when the pieces are smaller. Just be careful as it's frozen and may be more difficult to chop.) When the fruit is soft, turn off the heat, and stir in the granulated sugar and lime juice. Using a potato masher, give the fruit a gentle mash to make it smoother. It should be nice and thick, like the image.
Pop open the can of crescent dough, separate the triangles, and place them on your baking pan. Place a dollop (about a tablespoon) of mango-pineapple filling onto the wide end of the triangle.
Roll up the triangles from the wide end to the narrow end so they look like, you guessed it, little crescents. Place the baking pan in the oven for about 12-15 minutes until the dough is cooked through and the crescents are golden.
While the crescents are baking, prepare your icing and toasted coconut. In a bowl, add the powdered sugar, milk or cream, vanilla, salt, and mix until smooth.
Toasted coconut can be made on a baking pan in the the toaster oven or a pan on the stove. To make it on the stove, add the coconut to a pan over medium-low heat for about 3-4 minutes. Be sure to stir frequently and keep an eye on it as the coconut can easily burn. Remove it from the pan.
When the crescents are done and have cooled slightly, drizzle icing over the top of each one, sprinkle with toasted coconut, and enjoy!
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