• 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!