why make this recipe
Raspberry Cream Cheese Pastry is a delightful treat that brings together the sweet and tangy flavor of fresh raspberries and smooth cream cheese wrapped in flaky pastry. This recipe is perfect for breakfast, brunch, or even as a snack. It’s easy to make and impresses everyone who tastes it. The combination of the warm pastries drizzled with a sweet glaze makes it a lovely addition to any gathering or a cozy day at home.
how to make Raspberry Cream Cheese Pastry
Ingredients
- 3 cups fresh raspberries (about 12 oz)
- 1/3 cup sugar (divided)
- 1 tsp lemon juice (plus an extra 1 tsp for the cream cheese mixture)
- 2 Tbsp water (plus 3 Tbsp water for glaze)
- 3 Tbsp corn starch
- 8 oz cream cheese, at room temperature
- 1 egg yolk
- 1 tsp vanilla extract
- 2 containers Pillsbury™ refrigerated crescent dinner rolls
- 1 cup powdered sugar
- 2 Tbsp milk
Directions
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Preparation: In a medium saucepan, combine the fresh raspberries, 1/3 cup sugar, 1 tsp lemon juice, and 2 Tbsp water. Cook over medium heat for about 5 minutes until the berries begin to break down. Stir in the corn starch and continue to cook until the mixture thickens. Remove from heat and let cool.
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Baking: Preheat your oven to 375°F (190°C). In a bowl, beat the cream cheese with the remaining 1/3 cup sugar, egg yolk, extra 1 tsp lemon juice, and vanilla extract until smooth and creamy. Unroll the refrigerated crescent rolls, press the seams together to form a single sheet, and cut the dough into square pieces. Place a spoonful of the cream cheese mixture and a spoonful of the raspberry mixture in the center of each square. Fold the corners over the filling and pinch to seal. Arrange the pastries on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until golden brown.
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Glazing: In a small bowl, combine the powdered sugar, milk, and 3 Tbsp water. Mix until smooth and drizzle over the warm pastries.
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Serving & Storage: Serve the pastries warm or at room temperature, optionally dusted with extra powdered sugar and paired with a cup of coffee or tea. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Reheat briefly before serving.
how to serve Raspberry Cream Cheese Pastry
Enjoy the pastries warm, either plain or dusted with extra powdered sugar. They go well with a cup of coffee or tea, making them a delightful choice for breakfast or an afternoon snack. You can also serve them with a dollop of whipped cream for an extra treat!
how to store Raspberry Cream Cheese Pastry
To store your leftover pastries, keep them in an airtight container at room temperature for up to 2 days. If you want them to last longer, refrigerate them for up to a week. Before serving leftovers, reheat them briefly in the oven or microwave for the best taste.
tips to make Raspberry Cream Cheese Pastry
- Make sure your cream cheese is at room temperature for easier mixing.
- Don’t skip letting the raspberry mixture cool before filling the pastries; warm filling can make the dough soggy.
- When sealing the pastries, press the edges firmly to avoid any leakage during baking.
variation
You can try different fruit fillings like blueberries or strawberries if you prefer! Mixing the fruits can also create a nice medley of flavors. For a chocolate twist, add some chocolate chips to the cream cheese mixture.
FAQs
1. Can I use frozen raspberries?
Yes, you can use frozen raspberries. Just remember to thaw and drain them before using to avoid excess moisture.
2. How long does it take to prepare the pastries?
The whole process takes about 30-40 minutes, including cooking, assembling, and baking.
3. Can I make these pastries ahead of time?
You can prepare the filling and dough ahead of time. Assemble the pastries and bake them just before serving for the best texture.
4. What if I don’t have crescent rolls?
You can substitute with puff pastry or pie crust if you don’t have crescent rolls available. Both will work well for this recipe.