Raspberry Cream Cheese Pastry
This Raspberry Cream Cheese Pastry has a cream cheese filling, topped with a delicious raspberry sauce, all stuffed in crescents, then baked to a golden brown and drizzled with glaze. So delicious!
Have you tried my Blueberry Cream Cheese Pastry yet? This Raspberry Cream Cheese Pastry is exactly like the blueberry pastry and let me tell you… this tastes so scrumptious.
If you love raspberries, you are definitely going to love the way the raspberry sauce and the cream cheese filling go together all stuffed nice and neatly in the crescent ring. Next, it’s baked and then drizzled with an easy glaze that just ties it all together. Incredibly delicious!
How To Make Raspberry Cream Cheese Pastries
Start out by making the raspberry sauce so it has time to cool. Add raspberries to a saucepan along with sugar, lemon juice and water. Once the raspberries have bursts (about 3-4 minutes), mix the remaining water with the cornstarch and add to the raspberries. Cook until the sauce thickens which is about a minute or two. Remove from heat and let cool.
For the cream cheese mixture, beat room temperature cream cheese for about 2-3 minutes. Beat in the remaining ingredients, set aside.
Raspberry Desserts
Unroll crescents, place precut triangles on an ungreased baking sheet and form a shape that resembles the sun with about a 5 inch center. Add both the cream cheese mixture first to the crescent ring, on the thickest part, followed by the raspberry sauce. Next, fold the small tip of the crescents over the filling and tuck under to secure, then bake. Once baked and cooled, drizzle with glaze. That’s it, not hard at all and in no time you too can be enjoying this delicious raspberry dessert.
Try This Raspberry Pastry Today
Here are a few more dessert recipes that can be found on the blog: Peach Blackberry Cobbler, Blueberry Cream Cheese Pastry, Creamy White Cake with Buttercream Frosting, Pineapple Cream Cheese Danish, plus many, many more.
- 2 containers Pillsbury™ refrigerated crescent dinner rolls
- 3 cups fresh raspberries, (about 12 oz)
- 1/3 cup sugar
- 1 tsp lemon juice
- 7 Tbsp water, divided
- 3 Tbsp corn starch
- 8 oz cream cheese, room temperature
- 1/3 cup sugar
- 1 egg yolk
- 1 tsp lemon juice
- 1 tsp vanilla
- 1 cup powdered sugar
- 2 Tbsp milk
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Preheat oven to 375°
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In a small saucepan over low heat, add raspberries, sugar, 3 tablespoons water, lemon juice together.
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Stir and cook for until raspberries have fallen apart, approximately 3-4 minutes.
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In a small mixing bowl, mix remaining water and corn starch until combined then add to raspberry mixture.
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Continue stirring until raspberry mixture has thicken. Set aside to cool.
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In a medium mixing bowl, beat cream cheese until fluffy, about 2-3 minutes.
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Add sugar, egg yolk, vanilla, lemon juice and beat for an additional 2 minutes.
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Unroll crescent rolls and separate into precut triangles.
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Place triangles on an ungreased baking sheet so that the wider end of the crescent is in the center forming the circle with about a 5 inch opening in the center and the smaller tip of the crescent is on the outside.
*When forming the circle, the wider ends of the crescents will overlap each other. Spread cream cheese mixture over the wide part of the crescents.
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Spoon raspberry filling on top of cream cheese mixture.
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Fold the small tip of the crescent over and tuck under the wider part to secure forming the ring.
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Bake for approximately 20 minutes. Remove from oven, let cool for a few minutes.
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Using a one cup measuring cup, pour powdered sugar and milk together and stir until combined (might need more milk/sugar as desired).
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Drizzle glaze over pastry ring, once cooled, and cut into desired portions. Enjoy!
Here are a few more pics that are the perfect size for pinning to Pinterest.
Enjoy, Terri
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