RASPBERRY CREAM CHEESE PASTRY

Ingredients

2 containers Pillsbury™ refrigerated crescent dinner rolls

For The Raspberry Filling

1. 3 cups fresh raspberries, (about 12 oz)
2. 1/3 cup sugar
3. 1 tsp lemon juice
4. 7 Tbsp water, divided
5. 3 Tbsp corn starch

For The Cream Cheese Filling

1. 8 oz cream cheese, room temperature
2. 1/3 cup sugar
3. 1 egg yolk
4. 1 tsp lemon juice
5. 1 tsp vanilla

For The Glaze Drizzle

1. 1 cup powdered sugar
2. 2 Tbsp milk

Instructions

Preheat oven to 375°

For The Raspberry Filling

1. In a small saucepan over low heat, add raspberries, sugar, 3 tablespoons water, lemon juice together.
2. Stir and cook for until raspberries have fallen apart, approximately 3-4 minutes.
3. In a small mixing bowl, mix remaining water and corn starch until combined then add to raspberry mixture.
4. Continue stirring until raspberry mixture has thicken. Set aside to cool.

For The Cream Cheese Filling

1. In a medium mixing bowl, beat cream cheese until fluffy, about 2-3 minutes.
2. Add sugar, egg yolk, vanilla, lemon juice and beat for an additional 2 minutes.
3. Making The Pastry Ring
4. Unroll crescent rolls and separate into precut triangles.
5. 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.
6. *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.
7. Spoon raspberry filling on top of cream cheese mixture.
8. Fold the small tip of the crescent over and tuck under the wider part to secure forming the ring.
9. Bake for approximately 20 minutes. Remove from oven, let cool for a few minutes.

Making The Glaze Drizzle
Using a one cup measuring cup, pour powdered sugar and milk together and stir until combined (might need more milk/sugar as desired).
Drizzle glaze over pastry ring, once cooled, and cut into desired portions. Enjoy!

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