Raspberry Cream Cheese Crescent Ring
Indulging in the sweetness of homemade pastries brings a unique kind of joy, and this Raspberry Cream Cheese Crescent Ring is a treat that captures just that. With its delicate layers and creamy filling, each bite promises a perfect balance of sweet and tangy flavors that’s hard to resist. It’s the type of dessert that not only looks beautiful but also makes any gathering feel a bit more special. Whether you’re hosting friends or simply craving something sweet, this crescent ring is sure to impress.
This recipe combines classic ingredients in a way that’s both simple and delightful. By using refrigerated crescent roll dough, you get that flaky, buttery crust without the fuss of homemade dough. The cream cheese and raspberry filling come together harmoniously, giving it a creamy, fruity filling that’s light yet rich. Plus, the hint of almond extract elevates the flavors, adding a subtle nuttiness that pairs beautifully with the raspberries.
Not only is this Raspberry Cream Cheese Crescent Ring quick to prepare, but it’s also versatile enough for any occasion, from breakfast to dessert. Once it’s out of the oven, the ring is topped with a light drizzle of frosting that adds just the right touch of sweetness. This pastry will quickly become a go-to favorite, as it fills your kitchen with a delicious aroma and looks as impressive as it tastes.
Raspberry Cream Cheese Crescent Ring Recipe
Ingredients:
- 2 tubes refrigerated crescent roll dough (8 ounces each)
- 1 package cream cheese (8 ounces), softened
- 1/2 cup granulated sugar
- 1/2 teaspoon almond extract
- 1 can raspberry pie filling (21 ounces)
- 1/2 cup powdered sugar
- 2-3 tablespoons milk or heavy cream
Instructions:
- Prep and Bake Time:
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Directions:
- Preheat the oven to 350°F (175°C).
- Unroll the crescent roll dough and separate the triangles. Arrange them in a circle on a large or pizza pan, with the wide ends overlapping in the center and points facing outward.
- In a medium mixing bowl, beat the cream cheese and granulated sugar until smooth. Stir in the almond extract.
- Spoon the raspberry pie filling evenly over the center of the dough circle, then dollop the cream cheese mixture on top of the filling.
- Fold the points of the dough triangles over the filling, tucking them underneath to form a ring. Leave a few gaps for the filling to peek through.
- Bake for 20-25 minutes, until golden brown. Allow to cool completely.
- In a small bowl, mix powdered sugar with milk or heavy cream to create a thin frosting, then drizzle over the cooled pastry.
Servings: 8
Calories: Approximately 81 kcal per serving
