Raspberry Cream Cheese Crescent (Print Version)
# Ingredients:
→ Dough and Pastry
01 -
2 tubes refrigerated crescent roll dough, 8 ounces each
→ Cream Cheese Filling
02 -
1 package cream cheese, 8 ounces, softened
03 -
1/2 cup granulated sugar
04 -
1/2 teaspoon almond extract
→ Raspberry Filling
05 -
1 can raspberry pie filling, 21 ounces
→ Frosting
06 -
1/2 cup powdered sugar
07 -
2-3 tablespoons milk or heavy cream
# Instructions:
01 -
Preheat oven to 350°F (175°C).
02 -
Unroll the crescent roll dough and separate the triangles. Arrange the triangles in a circle on a large or pizza pan, with the wide ends overlapping and forming a circle, leaving a 4-inch empty space in the center. The pointed ends of the triangles should point outward like a sunburst.
03 -
In a medium mixing bowl, beat together the cream cheese and granulated sugar until smooth. Stir in the almond extract.
04 -
Spoon the raspberry pie filling into a ring over the dough. Drop spoonfuls of the cream cheese mixture on top of the raspberry filling.
05 -
Bring the pointed ends of the triangles up and over the filling, tucking them underneath the inner edge of the dough circle. The filling will remain visible between the crescent rolls.
06 -
Bake the ring at 350°F (175°C) for 20-25 minutes or until golden brown. Allow to cool completely to room temperature.
07 -
In a small bowl, whisk together the powdered sugar with milk or heavy cream, adding 1 tablespoon of liquid at a time until the frosting is thin enough to drizzle but not overly runny.
08 -
Drizzle the frosting over the cooled pastry. Slice into portions and serve.
# Notes:
01 -
Ensure the crescent dough is unrolled gently to avoid tearing.