Raspberry and Cream Cheese Croissant
Flaky pastry filled with tangy cream cheese and sweet-tart raspberries. Perfect for brunch, coffee, or dessert. Semi-homemade and easy to make with pre-made croissant dough.
Ingredients
- 1 can 8 oz refrigerated crescent roll dough
- 4 ounces cream cheese softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1 large egg lightly beaten
- Coarse sugar optional
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Beat until smooth.
- Unroll crescent roll dough and separate into triangles.
- Spread a thin layer of cream cheese mixture onto each dough triangle.
- Place a few raspberries on top of the cream cheese on each triangle.
- Starting at the wide end, roll up dough towards the point, curving ends inward.
- Place croissants on baking sheet, brush with beaten egg, and sprinkle with coarse sugar if desired.
- Bake for 12-15 minutes, or until golden brown and puffed up.
- Let cool on baking sheet before transferring to a wire rack. Serve warm or at room temperature.