This crescent ring looks like something from a bakery window, and it starts with two cans of crescent dough. The triangles are laid in a circle, filled with sweetened cream cheese and raspberry preserves, folded over and baked until golden. A quick vanilla glaze finishes it.
It is lovely for Christmas morning, a brunch, or any time you want something special without much work.
Why You’ll Love It
- Bakery look, easy method. The ring shape does all the showing off.
- Fifteen minutes of work. Then the oven takes over.
- Good warm or at room temperature, so it travels well.
What You Need
- Refrigerated crescent rolls, two cans.
- Cream cheese, softened.
- Powdered sugar.
- Vanilla.
- Raspberry preserves or raspberry pie filling. Seedless is nice but not needed.
- Milk, for the glaze.
How to Make a Raspberry Cream Cheese Crescent Ring
- Heat the oven to 375°F. Line a large baking sheet or pizza pan with parchment.
- Build the ring. Separate the dough into 16 triangles. Lay them in a circle with the wide ends overlapping in the center and the points facing out, like a sun. Leave a 5-inch hole in the middle.
- Mix the filling. Beat the cream cheese, 1/4 cup powdered sugar and the vanilla until smooth.
- Fill. Spoon the cream cheese around the ring on the wide part of the dough. Spoon the raspberry preserves on top.
- Fold. Bring each point up over the filling and tuck it under the inside edge of the ring. Some filling will show, and that is what you want.
- Bake for 18 to 22 minutes, until deep golden brown.
- Glaze. Cool 10 minutes. Whisk the rest of the powdered sugar with the milk and drizzle over the ring.
Tips
- Keep the dough cold until you are ready. Warm dough is sticky and hard to shape.
- Don’t overfill. Too much preserves will run out and burn on the pan.
- Use a bowl as a guide. Set a small bowl in the center while you lay out the triangles, then take it away.
Variations
- Other flavors. Strawberry, cherry, apricot or blueberry preserves all work.
- Add almonds. Scatter sliced almonds over the glaze.
- Lemon. Add the zest of one lemon to the cream cheese.
Storing
Cover and keep in the fridge for up to 3 days. Warm slices for 10 seconds in the microwave, or enjoy them cold with coffee.
Frequently Asked Questions
Can I make it the night before?
Bake it the day you serve it for the best texture. You can mix the filling the night before and keep it in the fridge.
Can I use fresh raspberries?
Yes. Toss 1 cup of raspberries with 2 tablespoons of sugar and 1 teaspoon of cornstarch and use them in place of the preserves.
Why did my ring leak?
A little leaking is normal. Tuck the points firmly under the ring and keep the filling away from the outer edge.
Slice it at the table and watch everyone reach for a piece.
Raspberry Cream Cheese Crescent Ring
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Ingredients
- 2 cans (8 oz each) refrigerated crescent rolls
- 8 oz cream cheese softened
- 1 cup powdered sugar divided
- 1 tsp vanilla extract
- 1/2 cup raspberry preserves
- 1 to 2 tbsp milk for the glaze
Instructions
- Heat the oven to 375°F. Line a large baking sheet or pizza pan with parchment.
- Separate the dough into 16 triangles. Arrange them in a circle with the wide ends overlapping in the center and the points facing out, leaving a 5-inch hole in the middle.
- Beat the cream cheese, 1/4 cup of the powdered sugar and the vanilla until smooth.
- Spoon the cream cheese around the ring on the wide part of the dough, then spoon the raspberry preserves on top.
- Fold each point up over the filling and tuck it under the inside edge of the ring.
- Bake 18 to 22 minutes, until deep golden brown. Cool 10 minutes.
- Whisk the remaining 3/4 cup powdered sugar with the milk and drizzle over the ring.
