Breakfast type pastry items always appeal to me, but we ate this as more of a dessert. I think it could go either way. I had a hard time making it how Butterwithasideofbread.com made it, but it was still really good and there was hardly any left. Recipe below!
1 can crescent rolls
1/2 8oz cream cheese softened
1/4 cup sugar
1/4 tsp almond extract
1/4 cup fresh raspberries
Glaze: 1/2 cup powdered sugar, 1/2 tbsp milk, 1/4 tsp almond extract
1. Whisk together cream cheese, sugar and almond extract until smooth. Add in fresh raspberries and gently mash with the whisk several times.
2. Spray a cookie sheet with non-stick spray. Unroll can of Pillsbury Crescent Rolls onto sheet and use your hands to flatten and seal the perforated edges.
3. Spread the cream cheese mixture onto the flattened rolls. Starting at one of the long sides, gently roll dough up, sealing the edges together once it’s completely rolled.
4. Curve the long roll around so that the edges touch, Press to seal the edges.
5. Use kitchen shears or a sharp knife to cut 1-1 1/2″ segments 3/4 of the way through, allowing the innermost part of the ring to remain in tact. Then, gently pick up each segment and twist, laying the rolled-up portion as flat to the pan as possible. (I started to do this and realized all my filling was coming out so I stopped)
6. Bake at 400 degrees for 15-20 minutes, until rolls are golden brown. Let cool 5 minutes and drizzle with glaze.
It is very delicious and was a big hit with the family. Super easy to make and doesn’t take too much time.