Rachel was in a baking mood today, so after drooling over the Raspberry Crescent Ring with Cream Cheese Frosting from Butter With a Side of Bread (best blog name ever), she decided to make some!
Raspberry Crescent Ring with Cream Cheese Frosting
1 8oz can Pillsbury Crescent Rolls
1 8 oz block cream cheese, softened
1/3 cup fresh raspberries
1/2 tsp vanilla bean paste (or extract)
1/2 cup powdered sugar + 1 teaspoon milk and 1/2 tsp vanilla bean paste (or extract), whisked together
Preheat oven to 400 degrees F.
Make sure the cream cheese is softened before you start this first step. If it's not, zap it in the microwave for about 10 seconds at a time until it's soft (not melted). Mix together 1/3 cup raspberries with cream cheese and vanilla bean paste/extract. Mash together with a fork, whisk, or some other random kitchen tool. I think we had to use a spatula or something… I swear, dishes disappear around this house just as quickly as toilet paper does. Sigh. Moving on.
Unroll crescent rolls onto greased cookie sheet. Use your hands to seal the edges of the crescent rolls. The blog we got this recipe from, she used a rolling pin to flatten them out a bit, but we didn't and it worked fine. Now, spread on the cream cheese mixture.
This part can be a bit complicated if you over think it – so don't! Start at the edge and gently roll the doll up long ways.
Seal the ends, and then curve the roll around to make a circle. Seal the edges together.
Ignore the dogs drooling from the other room. Next step…
Using scissors or a (sharp) knife, start making cuts about 2″ apart on the ring. Cut almost to the center, about 3/4 of the way through so the ring remains one piece.
Now for the tricky part: pick each segment up and twist it around, laying the twisted part back down flat on the pan.
Bake for about 20 minutes, and let cool before drizzling with glaze. Top with
chocolate raspberries or something else, but I really feel like this dessert needs some chocolate added. Ya feel me?
Like it? PIN IT!