Quick and Easy Raspberry Cream Cheese Pastries
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- 4 tube(s)
- pillsbury's crescent rolls
- 2 box
- 8 oz cream cheese
- 1 c
- sugar (for cream cheese mixture)
- 1 tsp
- vanilla extract
- 1 can(s)
- fruit pie filling (we like raspberry)
- 1/4 c
- sugar (to sprinkle on top before baking)
- 1/4 c
- melted butter (to brush top)
1Pre heat oven 325. Warm cream cheese to room temp. I submerse the bag in hot water till its slightly warm, it makes it easier to mix and spread. Mix in sugar and vanilla. Set aside.
2Spread two of the crescent rolls flat on two different cookie sheets. One if you can fit them.
3Spread cream cheese mixture out evenly over the top of both. Make sure to leave the edges clear to seal.
4Spread pie filling on top of cream cheese. Half a can for each.
5Unroll and spread remaining cans of crescent rolls over top of the fruit and seal the edges.
6Brush with melted butter, sprinkle with sugar and bake for 25 min or until golden brown.