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Cream cheese raspberry pastry garnished with fresh raspberries on a plate.

Raspberry Cream Cheese Pastry

A delightful dessert combining creamy cream cheese and fresh raspberries enveloped in flaky crescent rolls.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Brunch, Dessert
Cuisine: American, Baked Goods
Calories: 225
Ingredients Method Notes

Ingredients
  

For the raspberry filling
  • 3 cups fresh raspberries About 12 oz, vibrant and juicy.
  • 1/3 cup sugar Enhances raspberry flavor.
  • 1 tsp lemon juice Adds acidity and brightness.
  • 7 Tbsp water, divided Used to balance the cornstarch.
  • 3 Tbsp cornstarch Thickens the raspberry mixture.
For the cream cheese filling
  • 8 oz cream cheese Room temperature for easy mixing.
  • 1/3 cup sugar Sweetens the filling.
  • 1 each egg yolk Adds richness.
  • 1 tsp lemon juice Enhances flavor.
  • 1 tsp vanilla Adds aroma and depth.
For assembly
  • 2 containers Pillsbury™ refrigerated crescent dinner rolls Flaky base for the pastry.
  • 1 cup powdered sugar For drizzling on top.
  • 2 Tbsp milk Helps thin the glaze.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a small saucepan over low heat, combine the raspberries, 1/3 cup sugar, 3 tablespoons of water, and lemon juice. Cook for about 3-4 minutes until the raspberries fall apart.
  3. In a small bowl, mix the remaining 4 tablespoons of water and cornstarch until combined. Pour into the raspberry mixture and stir until thickened. Set aside to cool.
  4. In a medium bowl, beat the cream cheese until fluffy, about 2-3 minutes. Add in the sugar, egg yolk, vanilla, and lemon juice, and beat until smooth.
  5. Unroll the crescent rolls and arrange them in a ring on a baking sheet, with the wider ends in the center.
  6. Spread the cream cheese mixture over the crescent rolls, then spoon the cooled raspberry filling on top.
  7. Fold the tips of the crescent rolls over to secure the filling.
Baking and Glazing
  1. Bake in the preheated oven for about 20 minutes, or until golden brown and puffed.
  2. Remove from the oven and let cool slightly. Prepare the glaze by mixing powdered sugar and milk until smooth.
  3. Drizzle the glaze over the cooled pastry and cut into portions. Serve warm or at room temperature.

Notes

For added flavor, consider almond extract in the cream cheese filling. Ensure cream cheese is at room temperature for smooth texture. Store leftovers in an airtight container in the refrigerator for up to 2 days.