Pillsbury Dough Meringue Pastries

These Pillsbury Dough Meringue Pastries are perfect for Mother’s Day brunch! They’re extremely easy to make and only take about 30-40 minutes total. Whaaaaat??? The meringue forms a delicate shell on the pastries, once you bite in to them they are so soft and creamy on the inside and the candied walnuts add beautiful texture and taste. They are just so delicious, not too sweet and go perfect with coffee or tea! The walnut recipe I used to top these pastries are Natasha’s Kitchen 5 Minute Candied Walnuts. 


Ingredients

1 tube of pillsbury crescent dough sheet

2 egg whites

1 pinch of salt

⅛ teaspoon of cream of tartar

⅓ cup of white granulated sugar

1½ tablespoon of powdered sugar

Candied Walnuts

¼ cup of walnuts (chopped)

1 tablespoon of white granulated sugar

¼ tablespoon of unsalted butter


1. Preheat the oven to 375 degrees fahrenheit

How to make Candied Walnuts:

2. Place a non stick skillet on medium heat and add ¼ cup of chopped walnuts, 1 tablespoon of white granulated sugar and ¼ tablespoon of unsalted butter. Using a spatula mix the ingredients well and keep mixing for about 5 minutes so the walnuts don’t burn. Spread the walnuts on a piece of parchment paper so they don’t clump together and set aside.


3. Separate 2 egg whites and place them in a medium size bowl. Using a hand mixer beat 2 egg whites with a pinch of salt until they start getting really foamy. Add ⅛ teaspoon of cream of tartar, then slowly add ⅓ cup of white granulated sugar while beating the egg whites. Beat until your meringue is thick and when you hold it up it holds a stiff peak.


4. Unroll the Pillsbury Crescent Dough Sheet onto a piece of parchment paper. Spread your meringue onto the dough evenly and roll it up lengthwise. Line a large baking sheet with parchment paper. Using a sharp serrated knife cut the roll into about ½ inch slices. This might be a little hard because they will get squished and a lot of filing will come out, but that’s ok. Cut them one at a time and place them on a baking sheet, fix them a little, scoop the filling that got out and place it on top of the pastries. Bake the pastries in a preheated oven for about 15 minutes.


5. Remove them from the oven and from the baking sheet, press the candied walnuts into each pastry then sprinkle with powdered sugar. 


You can serve them right away or the next day, either way they’ll be delicious! Enjoy!


Pillsbury Dough Meringue Pastries
Serves 15
These Pillsbury Dough Meringue Pastries are perfect for Mother’s Day brunch! They’re extremely easy to make and only take about 30-40 minutes total. Whaaaaat??? The meringue forms a delicate shell on the pastries, once you bite in to them they are so soft and creamy on the inside and the candied walnuts add beautiful texture and taste. They are just so delicious, not too sweet and go perfect with coffee or tea! The walnut recipe I used to top these pastries are Natasha's Kitchen 5 Minute Candied Walnuts. 
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Ingredients
  1. 1 roll of pillsbury crescent dough sheet
  2. 2 egg whites
  3. 1 pinch of salt
  4. ⅛ teaspoon of cream of tartar
  5. ⅓ cup of white granulated sugar
  6. 1½ tablespoon of powdered sugar
Candied walnuts
  1. ¼ cup of walnuts (chopped)
  2. 1 tablespoon of white granulated sugar
  3. ¼ tablespoon of unsalted butter
Instructions
  1. Preheat the oven to 375 degrees fahrenheit
How to make Candied Walnuts
  1. Place a non stick skillet on medium heat and add ¼ cup of chopped walnuts, 1 tablespoon of white granulated sugar and ¼ tablespoon of unsalted butter. Using a spatula mix the ingredients well and keep mixing for about 5 minutes so the walnuts don’t burn. Spread the walnuts on a piece of parchment paper so they don’t clump together and set aside.
How to make Meringue
  1. Separate 2 egg whites and place them in a medium size bowl. Using a hand mixer beat 2 egg whites with a pinch of salt until they start getting really foamy. Add ⅛ teaspoon of cream of tartar, then slowly add ⅓ cup of white granulated sugar while beating the egg whites. Beat until your meringue is thick and when you hold it up it holds a stiff peak.
  2. Unroll the Pillsbury Crescent Dough Sheet onto a piece of parchment paper. Spread your meringue onto the dough evenly and roll it up lengthwise. Line a large baking sheet with parchment paper. Using a sharp serrated knife cut the roll into about ½ inch slices. This might be a little hard because they will get squished and a lot of filing will come out, but that’s ok. Cut them one at a time and place them on a baking sheet, fix them a little, scoop the filling that got out and place it on top of the pastries. Bake the pastries in a preheated oven for about 15 minutes.
  3. Remove them from the oven and from the baking sheet, press the candied walnuts into each pastry then sprinkle with powdered sugar. You can serve them right away or the next day, either way they’ll be delicious! Enjoy!
Evelina's Home Cooking http://evelinashomecooking.com/
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