Why All The Sugar in Berry Crescent Rolls?

Cafe Society
1

Between a need to be frugal and a recent sale on those crescent rolls in a tube I’ve been making a number of “things stuffed into crescent roll dough” type things. Which is all good.

While cruising for new ideas, though, I noted that every time the notion of putting fruit or berries in such crescents there always seemed to be a quantity of either cheese or sugar or both made into a mix.

This morning, I just banged some bare berries into the crescent roll dough and baked that. Came out great, you could really taste the fruit filling. As a bonus, cleaning up where a couple of them leaked onto the baking sheet was a HECK of a lot easier than dealing with formerly molten sugar.

So… why all the sugar and other additives? Does that harken back to the days when fresh fruit and berries were highly seasonal and the rest of the year it was all preserves and jam? Or are modern folks so accustomed to everything being half sugar they can no longer appreciate the natural flavor of fruit?

Opinions? Thoughts? Comments? Delusional stream of conciousness ramblings?

2

They’d put sugar in potting soil if they felt it would help sales.

3

Sure, but these are on-line recipes, presumably those authoring them derive no benefit from increased sales/consumption of sugar.

4

I think your second idea is closest to the truth. Those recipes are supposed to be replicating pie or Danish pastries, which are all heavily sweetened, especially the commercial versions.