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4.5 from 2 votes

Raspberry Cream Cheese Pastry

Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Breakfast, Brunch, Desserts
Cuisine: American
Keyword: Danish, Raspberries, Raspberry, Raspberry Pastry
Calories:

Ingredients

  • 2 containers Pillsbury™ refrigerated crescent dinner rolls

For The Raspberry Filling

  • 3 cups fresh raspberries, (about 12 oz)
  • 1/3 cup sugar
  • 1 tsp lemon juice
  • 7 Tbsp water, divided
  • 3 Tbsp corn starch

For The Cream Cheese Filling

  • 8 oz cream cheese, room temperature
  • 1/3 cup sugar
  • 1 egg yolk
  • 1 tsp lemon juice
  • 1 tsp vanilla

For The Glaze Drizzle

  • 1 cup powdered sugar
  • 2 Tbsp milk

Instructions

  • Preheat oven to 375° 

For The Raspberry Filling

  • In a small saucepan over low heat, add raspberries, sugar, 3 tablespoons water, lemon juice together.
  • Stir and cook for until raspberries have fallen apart, approximately 3-4 minutes.
  • In a small mixing bowl, mix remaining water and corn starch until combined then add to raspberry mixture.
  • Continue stirring until raspberry mixture has thicken. Set aside to cool.

For The Cream Cheese Filling

  • In a medium mixing bowl, beat cream cheese until fluffy, about 2-3 minutes.
  • Add sugar, egg yolk, vanilla, lemon juice and beat for an additional 2 minutes.

Making The Pastry Ring

  • Unroll crescent rolls and separate into precut triangles.
  • 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.
  • Spoon raspberry filling on top of cream cheese mixture.
  • Fold the small tip of the crescent over and tuck under the wider part to secure forming the ring.
  • Bake for approximately 20 minutes. Remove from oven, let cool for a few minutes.

Making The Glaze Drizzle

  • Using a one cup measuring cup, pour powdered sugar and milk together and stir until combined (might need more milk/sugar as desired).
  • Drizzle glaze over pastry ring, once cooled, and cut into desired portions. Enjoy!

Notes

Recipe adapted from my Blueberry Cream Cheese Pastry
Raspberry Sauce adapted from my Raspberry Topping