Go Back

Raspberry Cream Cheese Pastry

A delightful blend of tart raspberries and creamy filling wrapped in a flaky, buttery crust, perfect for any celebration or cozy gathering.
Print it Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Raspberry Filling
  • 3 cups 3 cups fresh raspberries About 12 oz
  • 1/3 cup 1/3 cup sugar Divided
  • 1 tsp 1 tsp lemon juice
  • 2 Tbsp 2 Tbsp water
  • 3 Tbsp 3 Tbsp corn starch
For the Cream Cheese Filling
  • 8 oz 8 oz cream cheese At room temperature
  • 1/3 cup 1/3 cup sugar Remaining
  • 1 egg yolk 1 egg yolk
  • 1 tsp 1 tsp lemon juice
  • 1 tsp 1 tsp vanilla extract
For the Pastry
  • 2 containers 2 containers Pillsbury™ refrigerated crescent dinner rolls
For the Glaze
  • 1 cup 1 cup powdered sugar
  • 2 Tbsp 2 Tbsp milk
  • 7 Tbsp 7 Tbsp water Divided

Method
 

Preparation
  1. Preheat your oven to 375°F to prepare for baking.
  2. Prepare the Raspberry Filling: In a saucepan, combine the fresh raspberries, 1/3 cup sugar, 1 tsp lemon juice, 2 Tbsp of water, and corn starch. Cook until the mixture thickens, about 5-7 minutes. Set aside to cool.
  3. Make the Cream Cheese Filling: In a separate bowl, blend the cream cheese, remaining 1/3 cup sugar, egg yolk, 1 tsp lemon juice, and vanilla extract until smooth.
  4. Assemble the Pastry Ring: Roll out the crescent dough and create a ring on a baking sheet. Spread the cream cheese mixture in the center and top it with the raspberry filling carefully.
Baking
  1. Gather the edges of the crescent dough over the fillings, creating a ring. Bake in the preheated oven for 20-25 minutes until golden brown.
Glazing
  1. Prepare the Glaze: Whisk together powdered sugar, milk, and 2 Tbsp of water until smooth. Drizzle over the cooled pastry before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. For freezing, wrap individual slices in plastic wrap and freeze for up to a month. Reheat in the oven at 350°F for about 10 minutes to maintain the flaky crust. For a twist, you can add chocolate chips or different fruits.