Raspberry Cream Cheese Delight (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 tubes refrigerated crescent roll dough (8 ounces each)
02 -
1 8-ounce package cream cheese, softened
03 -
1/2 cup granulated sugar
04 -
1/2 teaspoon almond extract
05 -
1 can (21 ounces) raspberry pie filling
→ Frosting
06 -
1/2 cup powdered sugar
07 -
2-3 tablespoons milk or heavy cream
# Instructions:
01 -
Preheat oven to 350°F (175°C).
02 -
Unroll the crescent roll dough and separate the triangles. On a large or pizza pan, arrange the crescent rolls in a circle with the wide ends overlapping slightly to form a 4-inch empty circle in the center. The tips of the triangles should face outward like a sunburst.
03 -
In a medium mixing bowl, beat cream cheese and granulated sugar until smooth. Stir in the almond extract.
04 -
Spread the raspberry pie filling in a ring over the crescent rolls. Drop spoonfuls of the cream cheese mixture on top of the pie filling.
05 -
Bring the points of the dough triangles over the filling and tuck them under the center of the ring, leaving parts of the filling visible between the dough.
06 -
Bake at 350°F (175°C) for 20-25 minutes or until the crescent rolls are golden brown. Allow the pastry to cool completely to room temperature.
07 -
In a small bowl, whisk powdered sugar with milk or heavy cream, adding 1 tablespoon at a time, until the consistency is thin enough to drizzle but not too runny.
08 -
Drizzle the prepared frosting over the cooled danish ring.
09 -
Cut the pastry ring into slices and serve.
# Notes:
01 -
Ensure the crescent rolls overlap slightly to maintain the shape during baking.