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This crescent ring with cream cheese and raspberries turns basic store-bought dough into a jaw-dropping breakfast showpiece. People will think you slaved away for hours in the kitchen! The blend of zesty cream cheese, fruity raspberry, and crispy crescent layers makes an addictive treat that gets gobbled up fast at my gatherings.
I whipped this up for our family's Mother's Day get-together last spring and now it's my go-to for morning events. The pretty star-like design always gets compliments, and my brother won't let me show up to family breakfasts without it.
What You'll Need
- Refrigerated crescent dough: Gives you that flaky texture without any fuss. Try to grab the seamless sheets if you can find them for easier setup
- Cream cheese: Brings that lovely tang that cuts through sweetness. Don't go for low-fat here—the full-fat stuff gives the best results
- Granulated sugar: Balances the cream cheese perfectly. Just enough to make it sweet without going overboard
- Almond extract: Adds that secret something that makes people ask for your recipe. Always go for the real stuff, not imitation
- Raspberry pie filling: Brings beautiful red color and sweet-tart flavor. Look for one with whole berries for the best look
- Powdered sugar: Makes your glaze smooth and pretty. Give it a quick sift to avoid lumps
- Milk or heavy cream: Thins your glaze so it drizzles nicely. Cream will give you a richer finish
How To Make It
- Get Your Oven Ready:
- Set your oven to 350°F and put parchment on a big baking sheet or pizza pan. This saves you from scrubbing off sticky filling later.
- Build Your Ring Base:
- Lay out the dough triangles in a sunburst pattern with the wide parts overlapping in the middle and points sticking out. Press the overlapping parts together to make a solid base with roughly a 4-inch hole in the center.
- Mix Your Cheese Filling:
- Whip the soft cream cheese with sugar for about 2 minutes until it's totally smooth. Mix in the almond extract until everything's well combined. You want it soft enough to spread but firm enough to stay put.
- Load It Up:
- Put the raspberry filling in a ring on the wide overlapped part of your dough circle. Make sure it forms a complete ring without spilling over. Then drop spoonfuls of your cream cheese mix on top of the raspberry layer, spacing them evenly.
- Wrap It Up:
- Pull each triangle point up and over your fillings, tucking the tips under the inside edge. Don't worry about covering everything—the gaps between triangles show off the pretty filling. Give the dough a gentle press to keep it in place.
- Bake It:
- Pop it in your hot oven for 20-25 minutes until the dough turns a nice golden color. The middle should be fully set, not doughy. Let it cool completely before you add the glaze.
- Add Some Flair:
- Mix powdered sugar with just enough milk or cream to make it pourable but still thick. Drizzle it back and forth over your cooled ring to give it that fancy bakery touch.
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Almond extract is the hidden hero in this dish. I found out how amazing it was when I ran out of vanilla while making this for my kid's graduation breakfast. The light nutty flavor works so well with raspberries that I've stuck with it ever since.
Prep Ahead Tips
You can put this whole ring together the night before and keep it in the fridge, uncooked and wrapped in plastic. Come morning, just take it out while your oven warms up, then bake it a few minutes longer than normal—about 3-5 extra minutes should do it. Always make the glaze fresh right before you serve it so it looks its best.
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Great Side Ideas
This sweet raspberry ring goes really well with something savory like an egg bake or veggie frittata for a balanced brunch. Drink-wise, try it with coffee and cream, mimosas, or plain OJ—they all match up nicely with the sweet-tart flavor. During holidays, I like to fancy it up with some fresh berries and a spoonful of whipped cream on the side.
Switch It Up
Raspberry's my family's top pick, but you can use any pie filling you want. Cherry works great for Valentine's Day, blueberry for summer parties, or apple when fall comes around. You can play with different extracts in the cream cheese mix too. Plain vanilla never fails with any fruit, and orange extract tastes amazing with blueberry filling. For chocolate fans, skip the fruit and spread some Nutella instead, then use vanilla in your cream cheese.
Fix Common Problems
If the top gets too dark but the middle's still soft, just lay some foil over it halfway through cooking. Make sure your cream cheese sits out long enough to get truly soft, or you'll end up with bumps in your filling. Got glaze issues? If it's too thick, add tiny splashes of milk. Too runny? Just stir in more powdered sugar bit by bit till it's just right.
Frequently Asked Questions
- → How do I keep dough from sticking to the pan?
Grease the pan lightly with cooking spray or use a non-stick baking tray to stop it from sticking.
- → Can I replace raspberry filling with fresh fruit?
Sure thing! Combine fresh raspberries with sugar and cornstarch to make your own filling.
- → Can this be prepared in advance?
You can assemble the crescent pastry ahead, stash it in the fridge for up to 12 hours, and bake it fresh later.
- → What’s the best way to store leftovers?
Keep extra slices wrapped up in plastic and refrigerate for 3 days max. Reheat in the oven for the best flavors!
- → What can I use if I don’t have almond extract?
Vanilla extract works as a great back-up. It’ll still give you that yummy sweet flavor.
- → Could I try a different pie filling?
Definitely! Cherry, apple, or blueberry pie filling would all be tasty substitutions.