Description
This Raspberry Cream Cheese Crescent Ring is a delightful, easy-to-make pastry perfect for breakfast, brunch, or dessert. Featuring buttery crescent roll dough filled with tangy cream cheese and sweet raspberry pie filling, it bakes into a golden, sunburst-shaped ring that’s both visually stunning and delicious. Topped with a simple powdered sugar glaze, this recipe combines creamy, fruity, and flaky textures in every bite.
Ingredients
Scale
Dough
- 2 tubes refrigerated crescent roll dough (8 ounces each)
Filling
- 1 8-ounce package cream cheese (softened)
- 1/2 cup granulated sugar
- 1/2 teaspoon almond extract
- 1 can (21 ounces) raspberry pie filling
Glaze
- 1/2 cup powdered sugar
- 2-3 tablespoons milk or heavy cream
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to prepare for baking the crescent ring.
- Arrange Crescent Dough: Unroll the crescent roll dough and separate into triangles. On a large pan or pizza pan, arrange the triangles in a large circle with the wide ends overlapping slightly to form the center ring. The tips of the triangles should point outward, creating a sunburst shape with about a 4-inch empty space in the middle.
- Prepare Cream Cheese Mixture: In a medium mixing bowl, beat together the softened cream cheese and granulated sugar until smooth and creamy. Stir in the almond extract to enhance the flavor.
- Add Filling: Spoon the raspberry pie filling evenly into the center circle formed by the crescent dough. Then, dollop spoonfuls of the cream cheese mixture on top of the raspberry filling.
- Form the Ring: Carefully lift the tips of the crescent dough triangles up over the filling and tuck them under the inner ring to enclose the filling partially. The filling should still peek through between the crescent rolls.
- Bake: Place the pan in the preheated oven and bake for 20 to 25 minutes, or until the crescent dough is golden brown and cooked through. Once done, remove from the oven and allow to cool completely to room temperature.
- Make Glaze: In a small bowl, whisk the powdered sugar with milk or heavy cream. Add 1 tablespoon at a time until the glaze reaches a drizzling consistency—thin enough to drizzle but not runny.
- Glaze and Serve: Drizzle the glaze over the cooled crescent ring. Slice into 8 portions and serve immediately for a delicious treat.
Notes
- Ensure the cream cheese is softened to room temperature for easy mixing and a smooth filling.
- For a stronger almond flavor, you can add a few drops of almond extract, but be cautious as it’s potent.
- The crescent dough rings can be assembled ahead of time and refrigerated until ready to bake.
- Use heavy cream for a richer glaze or milk for a lighter option.
- Store leftovers in an airtight container in the refrigerator and consume within 2 days for best freshness.
