Raspberry Cream Cheese Crescent (Print Format)

Tangy cream cheese and raspberry preserves wrapped in crescent pastry, finished with vanilla glaze.

# Ingredients:

→ Pastry Base

01 - 2 cans refrigerated crescent roll dough

→ Filling

02 - 8 oz cream cheese, softened
03 - 1/4 cup granulated sugar
04 - 1 tsp vanilla extract
05 - 1/3 cup raspberry preserves

→ Topping

06 - 1 egg, beaten (optional, for brushing)
07 - 1/2 cup powdered sugar
08 - 1–2 tsp milk for the glaze

# Steps:

01 - Preheat oven to 375°F (190°C). Line a round baking pan with parchment paper.
02 - Lay crescent triangles in a circle, with the wide ends overlapping in the center and the points facing outward.
03 - Beat cream cheese, granulated sugar, and vanilla until smooth.
04 - Spread the cream cheese mixture over the wide part of the dough, then spoon raspberry preserves on top.
05 - Bring the pointed dough ends over the filling and tuck them underneath the center edge.
06 - Brush with beaten egg, if desired. Bake for 20–25 minutes, until golden brown and cooked through.
07 - Mix powdered sugar with milk until smooth. Let the ring cool slightly, drizzle with glaze, and add fresh raspberries if desired.

# Tips:

01 - Don’t overfill the ring—too much jam can leak out during baking.

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