Delicious Raspberry Cream Cheese Crescent Ring (Print version)
A flaky crescent ring wrapped around sweet cream cheese and raspberry filling, then finished with a simple vanilla glaze.
# Ingredients:
For the crescent ring
01 -
2 tubes (8 oz each / 226 g each) refrigerated crescent roll dough
02 -
8 oz (225 g) block cream cheese, softened
03 -
1/2 cup (100 g) granulated sugar
04 -
1 large egg, room temperature
05 -
2 teaspoons vanilla extract
06 -
1 teaspoon finely grated lemon zest
07 -
1 can (21 oz / 595 g) raspberry pie filling
08 -
1/2 cup (60 g) fresh raspberries, optional
09 -
1/4 cup (25 g) sliced almonds, optional
For the glaze
10 -
2/3 cup (75 g) powdered sugar
11 -
1-2 tablespoons milk
12 -
1/4 teaspoon vanilla extract
# Instructions:
01 -
Heat the oven to 350°F (175°C). Line a large rimmed baking sheet or pizza pan with parchment paper.
02 -
Beat the cream cheese, granulated sugar, egg, vanilla, and lemon zest until smooth and creamy. Scrape the bowl once so no lumps remain.
03 -
Separate the crescent dough into triangles. Place them in a ring on the parchment with wide ends overlapping near the center and points facing outward.
04 -
Spread the cream cheese filling over the wide ends of the dough. Spoon the raspberry pie filling on top, then add fresh raspberries and sliced almonds if using.
05 -
Bring each dough point over the filling and tuck it under the inner edge of the ring. Leave small gaps where the raspberry filling shows through.
06 -
Bake for 23-26 minutes, until the top is golden brown and the lower dough is cooked through. Tent loosely with foil near the end if the top browns too fast.
07 -
Cool for 10 minutes. Whisk powdered sugar, 1 tablespoon milk, and vanilla, adding more milk as needed for a drizzle. Drizzle over the warm ring and slice.
# Good to know:
01 -
Serve warm for the flakiest texture.
02 -
Let the ring rest before slicing so the cream cheese layer can settle.
03 -
A small amount of raspberry filling may bubble out during baking.