Raspberry Cream Cheese Crescent Ring
Raspberry Cream Cheese Crescent Ring is stuffed with a raspberry and cream cheese filling; baked with a drizzle of glaze and chopped walnuts. It’s an easy and impressive cream cheese crescent ring recipe to make for breakfast, brunch, or dinner dessert.
I love a warm out-of-the-oven, golden brown crescent pastry filled with a raspberry cream cheese filling. It’s fun to make, impressive, and so good served warm (even with a scoop of vanilla ice cream). What I love about this recipe is that it’s great for the holidays, a weekend brunch, or dessert after dinner! We love it with eggs, too!
Raspberry Cream Cheese Crescent Ring
This dessert is drizzled with an easy glaze that just ties it all together. Incredibly delicious, your family and guests will love it! This recipe takes me back to my Pampered Chef days in the 1990’s where I was a consultant and hosted 100 parties! An oldie but goodie recipe, but this time made with a raspberry pie filling. Oh, boy, it is good.
Why I love this recipe
- Super simple ingredients.
- You can use rapsberry pie fillig or rapsberry jam.
- Impressive and so tasty for Christmas or Valentine’s Day dessert!
Gather these ingredients
- Refrigerated crescent rolls
- Cream cheese (you can use “light”)
- Sugar
- Egg
- Almond extract (YUM!)
- Raspberry pie filling
- Powdered sugar
- Milk or heavy cream
- Toasted walnuts
Make your own raspberry sauce:
- Frozen raspberries
- Sugar
- Lemon juice
- Vanilla extract
- Cornstarch
- Butter
How do you make a Raspberry Cream Cheese Crescent Ring?
- Preheat oven to 375. Unroll crescent dough; lay out on your cooking stone or cookie sheet (see photo), in a circle, with wide ends toward the center.
- Mix cream cheese, sugar, egg and extract together. Spread onto the crescent dough, around the ring.
- Spoon the raspberry pie filling on top.
- Bring the crescent dough tips up and over the mixture, tucking into the inside of the ring.
- Bake for 25-30 minutes or until crust is golden brown.
- In a small bowl, add the powdered sugar and heavy cream and whisk together.
- When the ring comes out of the oven, allow to cool for 10 minutes. Add the drizzle over the ring, and sprinkle with finely chopped walnuts.
- Serve warm with a scoop of vanilla ice cream.
Tips and substitutions:
You can also replace the filling with your favorite jam! Here are some of the flavors you can add to the ring:
- Cherry (try this Black Cherry Crescent Ring recipe)
- Lemon
- Apple
- Blueberry
Once baked and cooled, drizzle with glaze. That’s it, not hard at all, and don’t forget the toasted chopped walnuts. Of course you can add any kind of toasted chopped nuts, which would be fantastic!
- almonds
- pecans,
- hazelnuts
- macadamia
How to make your own raspberry sauce:
If you want to make your own raspberry sauce and not use the canned type, you can add the raspberries to a saucepan, along with sugar, lemon juice and water. Once the raspberries start popping (3-4 minutes), mix the water with cornstarch and stir into the berries. Once heated through and bubbly, add the butter.
Cook until the sauce thickens, which just takes a minute or two. Remove from heat and let cool.
Serving
Serve this dessert warm, or with a scoop of vanilla ice cream or even whipped cream. It’s great for breakfast or a dinner dessert. We love a holiday menu with Crock Pot Ham, Smashed Potatoes, Green Beans, and Buttermilk dinner rolls!
More crescent roll recipes to try while you are here:
- Spinach Dip Crescent Wreath
- Breakfast Egg and Cheese Crescent Ring
- Mini Crescent Dogs Christmas Tree
Get the Recipe:
Raspberry Cream Cheese Crescent Ring
Ingredients
- 2 8 oz pkg refrigerated crescent rolls
- 1 8 oz package cream cheese, you can use “light”
- ¼ cup sugar
- 1 egg
- 1 tsp. almond extract
- 1 21 oz. can raspberry pie filling
- ½ cup powdered sugar
- 2-3 Tbsp milk or heavy cream
- 1 cup toasted walnuts, finely chopped
Instructions
- Preheat oven to 375. Unroll crescent dough; lay out on your cooking stone or cookie sheet (see photo), in a circle, with wide ends toward the center.
- Mix cream cheese, sugar, egg and extract together. Spread onto the crescent dough, around the ring.
- Spoon the raspberry pie filling on top.
- Bring the crescent dough tips up and over the mixture, tucking into the inside of the ring.
- Bake for 25-30 minutes or until crust is golden brown.
- In a small bowl, add the powdered sugar and heavy cream and whisk together.
- When the ring comes out of the oven, allow to cool for 10 minutes. Add the drizzle over the ring, and sprinkle with finely chopped walnuts.
- Serve warm with a scoop of vanilla ice cream.
Notes
How to make your own raspberry sauce:
2 cups frozen raspberries3/4 cup sugar
1 tsp lemon juice
1/4 cup water
1/2 tsp vanilla extract
2 teaspoons cornstarch
1 tablespoon butter If you want to make your own raspberry sauce and not use the canned type, you can add the raspberries to a saucepan, along with sugar, lemon juice and water. Once the raspberries start popping (3-4 minutes), mix the water with cornstarch and stir into the berries. Once heated through and bubbly, add the butter. Cook until the sauce thickens, which just takes a minute or two. Remove from heat and let cool. Reposted from December 2021.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Question – The recipe says place on cooking stone or cookie sheet (see photo). However, the photos show a backing dish. Which is correct?
Either works!