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cream cheese raspberry almond crescents
The Sugar Coated Cottage

Cream Cheese Raspberry Almond Cresents

These Cream Cheese Raspberry Almond Crescents have a warm, gooey center, raspberry and almond flavors but keeping it from going too sweet is the excellent balance brought by the cream cheese. With only 5 ingredients and 12 minutes in the oven these are a winner all the way around!
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 8
Course: Breakfast
Ingredients Method

Ingredients
  

  • 1 pkg of 8 crescent rolls
  • 2 oz's of cream cheese
  • 3 Tbsp raspberry jam seedless
  • 2 Tbsp almond pastry filling
  • Sugar for dusting optional

Method
 

  1. Preheat oven per crescent roll package instructions. (Pillsbury was 350 degrees, for 9-12 min)
  2. Line baking sheet with parchment paper.
  3. In a small bowl add cream cheese, jam and almond filling. Mix well. You may have to smash the cream cheese with back of spoon in bowl to soften up first. You will see small cream cheese chunks even when mixed. This is fine.
  4. Unroll crescents and divide from perforated edge.
  5. Place a dollop of filling onto the wide end of each triangle.
  6. Fold corners over and roll up. Pinch any open ends closed really good to avoid filling from oozing out. Some may still ooze, this is ok, there will be plenty left inside.
  7. Dust with sugar (optional)
  8. Bake per crescent roll per manufacturers instructions. Pillsbury is 350 degrees for non stick pan for 9-12 minutes. My oven baked these best at 12 minutes.

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