Sometimes, you’ll have leftover filling from cookies or cakes. What should you do with your filling? In some cases – like that of lemon curd or dulce de leche – you can just eat it with a spoon. But what if your filling needs to be baked, or would be better put to use in another treat? As a super-thrifty baker, I always advocate repurposing your filling so you don’t waste ingredients or money, and I found one very simple way to do so.
Yesterday I made a big batch of pecan rugelach and had about 1/3 to 1/2 cup of pecan filling left over (I didn’t measure it exactly). I decided to bake it into what I call crescent cupcakes, which are based on the Easy King Cake Cupcakes I made for Mardi Gras and are very easy to assemble. You may need more tubes of crescent rolls depending on how much filling you have left, but you can always bake any unused rolls as you would normally and serve them with dinner.
- 1 regular-sized tube PillsburyTM crescent rolls
- Leftover filling (I had about 1/3 to 1/2 cup)
- 1/2 cup powdered sugar
- Dash of cinnamon
- 1 teaspoon water
Preheat oven to 350 degrees. Place 4 cupcake liners into a cupcake pan.
Unroll the tube of crescent rolls and divide the roll into four rectangles. Press the perforated edges together to seal.
Divide your filling evenly between all four rectangles, leaving a border around the edges.Fold the top of the rectangle down toward the middle, then fold the bottom of the rectangle toward the middle, letting the dough overlap. Fold the right side in toward the middle, then the left side.
Place rolls spiral-side up in cupcake wells and bake for 18-22 minutes, until golden brown.
Remove from cupcake tin and cool completely before glazing.
To make glaze, combine powdered sugar and cinnamon (or whatever spice you like) in a small bowl. Add water 1/4 teaspoon at a time to reach a thick glazing consistency; you don’t want the glaze to drip down the sides. Glaze each treat and allow glaze to set before serving, or serve warm if you prefer.
Store in an airtight container at room temperature for up to 2 days; after that, they get stale.