Raspberry Crescent Rolls

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Golden, flaky, and filled with a luscious raspberry and cream cheese filling, Raspberry Crescent Rolls are a delightful treat that’s perfect for breakfast, brunch, or an indulgent snack. The contrast between the buttery pastry, tangy raspberries, and the smooth, sweet cream cheese creates a melt-in-your-mouth experience. Topped with a dusting of powdered sugar, these pastries look as beautiful as they taste.

What makes this recipe so appealing is its simplicity. Using pre-made crescent dough, you can whip up a bakery-worthy pastry in no time. Whether you’re serving them fresh out of the oven with a hot cup of coffee or as a last-minute dessert for guests, these Raspberry Crescent Rolls will impress with minimal effort.

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Ingredients for Raspberry Crescent Rolls

• 1 can (8 oz) refrigerated crescent roll dough
• 4 oz cream cheese, softened
• 2 tbsp granulated sugar
• ½ tsp vanilla extract
• ½ cup fresh raspberries
• 1 tbsp raspberry jam (optional)
• 1 tbsp powdered sugar (for dusting)

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Step 1: Prepare the Filling

In a mixing bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Stir until smooth and creamy. If you prefer a stronger raspberry flavor, you can mix in a tablespoon of raspberry jam.

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Step 2: Roll Out the Dough

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Unroll the crescent dough and separate it into triangles along the perforated lines.

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Step 3: Add the Filling

Spread a thin layer of the cream cheese mixture onto each crescent triangle, leaving a small border around the edges. Place a few fresh raspberries at the wider end of each triangle.

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Step 4: Roll and Bake

Carefully roll up each crescent from the wide end to the tip, enclosing the raspberries inside. Place them on the prepared baking sheet, ensuring the tip of each roll is tucked underneath to prevent unrolling during baking. Bake for 12-15 minutes or until golden brown and flaky.

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Step 5: Finishing Touches

Once baked, let the crescent rolls cool slightly. Dust them with powdered sugar before serving for an elegant touch. Enjoy them warm for the best texture and flavor!

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Storage Instructions

To keep your Raspberry Crescent Rolls fresh, store them in an airtight container at room temperature for up to two days. If you need to store them longer, refrigerate them for up to five days. When ready to enjoy, reheat in the oven at 300°F (150°C) for a few minutes to restore their crispy texture. For longer storage, freeze them in a sealed container for up to two months. Thaw overnight in the refrigerator and warm them before serving.

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Estimated Nutrition (Per Serving)

• Calories: 180-220
• Carbohydrates: 20g
• Protein: 3g
• Fat: 11g
• Saturated Fat: 5g
• Sugar: 7g
• Fiber: 1g

(Nutrition values are approximate and may vary based on ingredient brands and portion sizes.)

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Frequently Asked Questions

Can I use frozen raspberries instead of fresh?

Yes! If using frozen raspberries, do not thaw them before baking to prevent excess moisture from making the dough soggy.

Can I make these ahead of time?

Absolutely! You can prepare and roll the crescent rolls, then refrigerate them unbaked for up to 24 hours. Bake when ready to serve.

What other fillings can I use?

Try swapping raspberries for strawberries, blueberries, or a mix of berries. You can also add chocolate chips for extra indulgence.

How do I prevent the filling from leaking out?

Be careful not to overfill the crescents and ensure they are sealed well before baking. Placing them seam-side down helps keep the filling intact.

Can I use puff pastry instead of crescent dough?

Yes! Puff pastry will create a flakier, more delicate texture. Just adjust the baking time slightly, as puff pastry may need a few extra minutes in the oven.

How do I make these extra crispy?

For a crispier texture, brush the tops with a light egg wash (1 beaten egg mixed with a teaspoon of water) before baking.

Can I add a glaze instead of powdered sugar?

Definitely! Mix powdered sugar with a little milk or lemon juice to create a drizzle for extra sweetness.

Are these best served warm or cold?

They taste best warm when the filling is creamy and the pastry is crisp, but they are still delicious at room temperature.

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