Ingredients
- 2 tubes refrigerated crescent-roll dough
- 8 oz (225 g) cream cheese, softened
- ⅓ cup powdered sugar
- 1 tsp vanilla extract
- ½ cup raspberry preserves or raspberry jam
- ½ cup butter, melted
- ½ cup brown sugar
- 1 tsp vanilla
- Optional: 1–2 tbsp granulated sugar for sprinkling
Instructions
- Heat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Make the filling: Beat cream cheese, powdered sugar, and 1 tsp vanilla until smooth.
- Prepare the dough: Separate the crescent dough into triangles.
- Spread a small spoonful of cream cheese mixture near the wide end of each triangle, then add about 1 teaspoon raspberry jam.
- Roll each triangle up from the wide end toward the point, enclosing the filling.
- Arrange the crescents snugly in the baking dish.
- Mix melted butter, brown sugar, and vanilla. Pour the mixture evenly over the crescents.
- Bake for 25–30 minutes, until puffed and deeply golden and the filling is bubbling.
- Let them cool for about 10 minutes before serving—the cream cheese filling will be extremely gooey when hot.