Raspberry Cream Cheese Delight (Print Version)
# Ingredients:
→ Dough and Pastry
01 -
Two 8-ounce refrigerated crescent roll dough tubes
→ Cream Cheese Filling
02 -
One 8-ounce package of softened cream cheese
03 -
1/2 cup white sugar
04 -
1/2 teaspoon almond flavoring
→ Raspberry Filling
05 -
One 21-ounce can of raspberry filling for pies
→ Frosting
06 -
Half a cup of confectioner's sugar
07 -
2 to 3 tablespoons of milk or cream (your choice)
# Instructions:
01 -
Turn on your oven and set it to 350°F (175°C).
02 -
Lay out the crescent dough and split it at the triangles. Place them in a ring shape on a large pan, overlapping the wide side of each piece while leaving the middle open, about 4 inches across. The narrow points should stick outwards like sun rays.
03 -
Use a medium bowl to blend the softened cream cheese with sugar until smooth and creamy. Toss in the almond extract and mix again.
04 -
Spread the raspberry pie mix in a circle over the dough ring. Drop spoonfuls of the cream cheese blend on top of the raspberry layer.
05 -
Fold the triangle tips over the top of the filling and tuck them underneath the inner part of the dough ring. Some of the fillings should peek out between the dough pieces.
06 -
Pop the dough ring in the oven and bake at 350°F (175°C) for about 20-25 minutes, or until it's golden on top. Let it cool all the way down before continuing.
07 -
Grab a small bowl and stir together the confectioner's sugar and milk (or cream) little by little, starting with 1 tablespoon at a time. You want the frosting thin enough to drizzle but still thick enough not to run too much.
08 -
Once the pastry is cool, drizzle the frosting all over. Cut it into slices and enjoy!
# Notes:
01 -
Handle the crescent dough carefully so it doesn't tear.