This raspberry cream cheese pastry ring features a cream cheese filling, topped with a raspberry sauce, all wrapped in crescent dough baked to a golden brown and drizzled with glaze. So delicious!
Pastries are always a great choice because they’re so versatile. They’re perfect sweet breakfast or brunch options, afternoon snacks, and of course, desserts. They do it all!
I love pastries of all kinds, from jalapeno popper pastry bites for parties to bite size lemon pastries for dessert.
One of my favorite sweet pastries for parties is fruity crescent rings, and this one is perfect for any gathering. Golden, tender crescent dough is stuffed with raspberry and cream cheese fillings for a sweet, tangy, buttery flavor everyone loves.
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Why You’ll Love This Recipe
- Simple Ingredients: All you need are crescent rolls and a few kitchen staples to make this ring.
- So Easy: It takes just a few simple steps and about 30 minutes to make this recipe.
- The Perfect Blend of Flavors: Every bite is loaded with sweet, fruity flavor, the tang of cream cheese, and buttery crescent goodness.
- Versatile: This recipe is perfect for breakfast, brunch, snacking, or parties.
- Customizable: You can easily create all kinds of variations with simple tweaks.
Key Ingredients
You’ll find a full list of ingredients and their exact amounts in the recipe card at the bottom of the post.
- Raspberries: Raspberries, sugar, and cornstarch create the base for the sweet filling.
- Cream Cheese: Cream cheese creates the rich, tangy base for the cream cheese filling.
- Powdered Sugar: Powdered sugar and a little milk make a simple glaze to finish off the ring.
Variations
- Berries: Use any of your favorite berries to make variations like a strawberry cream cheese pastry ring or a cranberry cheese pastry ring.
- Other Fruits: Make the fruit filling with your favorite diced fruits for variations such as this cream cheese caramel apple crescent ring or a peach pastry with cream cheese.
- Lemon: Substitute lemon curd for the fruity filling to make this lemon cream cheese pastry ring.
How to Make This Raspberry Cream Cheese Pastry
I’ve included a general overview of the recipe here, but you’ll find the exact instructions in the recipe card at the bottom of the post.
- Combine all raspberry filling ingredients except the cornstarch and 4 tbsp of water, and cook down the berries.
- Mix the water and cornstarch, add to the filling, and cook until thickened. Set aside to cool.
- Beat the cream cheese until fluffy. Then, beat in the remaining cream cheese filling ingredients.
- Separate the crescent dough into individual triangles and lay them out in a circle with the wide bases overlapping in the center.
- Fill with the cream cheese filling, followed by the raspberry filling, and fold the triangles over to form a ring.
- Bake until golden. Then, remove from the oven and let cool for a few minutes.
- Mix the glaze ingredients while the crescent ring cools. Then, drizzle it over the ring. Enjoy!
Expert Tips
- Keep your filling at a low simmer and stir constantly to avoid sticking or scorching.
- Fully soften your cream cheese for easy, complete mixing and the richest, creamiest texture.
- Ensure the bases of your crescent triangles fully overlap one another to keep the filling in place. The hole in the center should be around 5 inches.
- Cool your pastry ring for a few minutes before adding the glaze. If the dough is too hot, the glaze will just slide right off.
Raspberry Cream Cheese Pastry FAQs
An egg wash is entirely optional for crescent rings. They develop a golden color without the wash, but it adds sheen to the ring.
To ensure your filling stays where it belongs, overlap the wide base of the crescent dough triangles to form a solid bottom. Then, when folding the triangles over the filling, tuck the tips underneath the center of the ring.
Refrigerate the pastry for up to 4 days in an airtight container.
Great Pairing Ideas for This Pastry Ring
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Raspberry Cream Cheese Pastry
Ingredients
- 2 containers Pillsbury™ refrigerated crescent dinner rolls
For The Raspberry Filling
- 3 cups fresh raspberries, (about 12 oz)
- ⅓ cup sugar
- 1 tsp lemon juice
- 7 Tbsp water, divided
- 3 Tbsp corn starch
For The Cream Cheese Filling
- 8 oz cream cheese, room temperature
- ⅓ cup sugar
- 1 egg yolk
- 1 tsp lemon juice
- 1 tsp vanilla
For The Glaze Drizzle
- 1 cup powdered sugar
- 2 Tbsp milk
Instructions
- Preheat oven to 375°
For The Raspberry Filling
- In a small saucepan over low heat, add raspberries, sugar, 3 tablespoons water, lemon juice together.
- Stir and cook for until raspberries have fallen apart, approximately 3-4 minutes.
- In a small mixing bowl, mix remaining water and cornstarch until combined then add to raspberry mixture.
- Continue stirring until raspberry mixture has thicken. Set aside to cool.
For The Cream Cheese Filling
- In a medium mixing bowl, beat cream cheese until fluffy, about 2-3 minutes.
- Add sugar, egg yolk, vanilla, lemon juice and beat for an additional 2 minutes.
Making The Pastry Ring
- Unroll crescent rolls and separate into pre cut triangles.
- Place triangles on an ungreased baking sheet so that the wider end of the crescent is in the center forming the circle with about a 5 inch opening in the center and the smaller tip of the crescent is on the outside.*When forming the circle, the wider ends of the crescents will overlap each other. Spread cream cheese mixture over the wide part of the crescents.
- Spoon raspberry filling on top of cream cheese mixture.
- Fold the small tip of the crescent over and tuck under the wider part to secure forming the ring.
- Bake for approximately 20 minutes. Remove from oven, let cool for a few minutes.
Making The Glaze Drizzle
- In a small bowl, stir powdered sugar and milk together until combined (might need more milk/sugar as desired).
- Drizzle glaze over pastry ring, once cooled, and cut into desired portions. Enjoy!
Notes
- Keep your filling at a low simmer and stir constantly to avoid sticking or scorching.
- Fully soften your cream cheese for easy, complete mixing and the richest, creamiest texture.
- Ensure the bases of your crescent triangles fully overlap one another to keep the filling in place. The hole in the center should be around 5 inches.
- Cool your pastry ring for a few minutes before adding the glaze. If the dough is too hot, the glaze will just slide right off.
Nutrition
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