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.
Friends, looking for a warm out-of-the-oven, golden brown crescent pastry filled with a raspberry cream cheese filling? What I love about this recipe is that it’s great for the holidays, a weekend brunch, or dessert after dinner!
Raspberry Cream Cheese Crescent Ring
It’s festive, and drizzled with an easy glaze that just ties it all together. Incredibly delicious, and your family and guests will love it!
Ingredients for Raspberry Crescent Ring Pasty
All you need are these simple 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
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
How to make your own raspberry sauce
2 cups frozen raspberries
3/4 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.
Friends, the other night I made a yummy dessert. An oldie but goodie from my Pampered Chef days (1997), but this time made with a raspberry pie filling. Oh, boy, it was good.
How to make the fruit crescent ring:
- Lay out the crescents in a perfect ring.
- For the cream cheese mixture, beat room temperature cream cheese for 2-3 minutes. Beat in the remaining ingredients; set aside.
- Add almond extract to the cream cheese mixture. Almond extract makes everything better!
- Unroll crescents, place precut triangles on an ungreased baking sheet, and form a shape that resembles the sun, with about a 5 inch center.
- Spread the cream cheese mixture first on the crescent ring, followed by the raspberries. Next, tuck the tips of the crescent up and over, to make a pretty ring to secure, then bake.
What kind of nuts can replace walnuts?
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
And then serve a small piece to your family.
Simple is good, especially with a bite of sweetness.
Two things that I cherish this time of year. My grandmother’s piano (the Christmas carols and music books are out!), and the plate that I made for me and my sisters a few years back, of my mother’s writing (found on an old Christmas box), stenciled onto it to keep as a keepsake – forever!
Hope your’re having a great December thus far!
Get the Recipe:
Raspberry Cream Cheese Crescent Ring
Ingredients
- 2 packages, 8 oz each, 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.
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!