Best Raspberry Crescent Squares Recipes

RASPBERRY STREUSEL BARS

Steps:

• Preheat the oven to 300°F (149°C). Line the bottom and sides of an 8-inch square baking pan with parchment paper, leaving enough overhang on all sides. Set aside.
• Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes.
• Remove the crust from the oven, and turn the oven up to 350°F (177°C).
• Spread preserves over warm crust. Dot the preserves with raspberries on top.
• Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs. Sprinkle the filling with streusel and bake for 30-35 minutes or until the streusel is golden brown. The raspberry filling should be bubbling on the edges.
• Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight). Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars. I usually cut them into 16 smaller bars, but you can cut them into 12 larger bars. Drizzle the bars with vanilla icing, if using. These raspberry bars can be enjoyed at room temperature or cold. I personally like them cold.

FRESH RASPBERRY TURNOVERS

Steps:

• Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.
• Stir one of the raspberry packages together with the sugar and 2 tablespoons apple juice in a medium saucepan over medium heat. Reserve the second container of raspberries.
• Cook the raspberries for about 5 minutes until the sugar is dissolved into the juice, the raspberries start to soften, and the juice comes to a simmer.
• Whisk the remaining tablespoon of apple juice with the cornstarch and add to the simmering raspberries. Cook for 1-2 minutes more, then stir in the remaining fresh raspberries.
• Unfold the thawed puff pastry sheets and cut each sheet into 4 squares.
• Brush the edges of each square with the egg wash and spoon the raspberry filling into the center of each square.
• Lift one corner of each square and carefully fold diagonally to make triangle-shaped puff pastry packets, pressing gently to seal the pastry edges.
• Transfer the turnovers to the prepared baking sheets. Brush egg wash on each turnover and sprinkle with raw sugar, if desired.
• Bake for about 20 minutes, until the pastries are puffed and golden brown. Cool on the baking sheets for 5 minutes before serving.

RASPBERRY CRUMBLE BARS

Steps:

• Preheat the oven to 350 degrees. Place raspberries in a large colander. Run warm water over them for a minute, and then let the liquid drain out for about an hour until softened and thoroughly drained (see notes). Mix raspberries with sugar, flour, cornstarch, and lemon juice.
• Mix the oats, flour, sugar, baking powder, butter, and salt together into a crumble-like mixture. Press two thirds of the crumble into the bottom of a 9×13 pan lined with parchment paper. Bake for 10 minutes.
• Arrange the raspberry layer on top of the baked bottom layer. Sprinkle with remaining crumble. Bake for another 25-30 minutes.
• Remove from oven. They will need a little time to set up into "bar" formation, so chill them for a few hours to get them really solid. Orrrr... cut into it right away and eat it like a soft fruit crisp! You should be able to remove them from the pan easily by pulling up on the edges of the parchment paper.

RASPBERRY CRESCENT SQUARES

Steps:

• Unroll 1 tube of crescent dough; press into the bottom of a greased 9 x 13 in baking pan sealing seams and perforations. In a bowl, combine curd, cream cheese, and egg yolks. Beat until smooth.
• Spread cream cheese mixture over crescent dough. Drop preserves over cream cheese mixture and swirl with a spatula. Unroll remaining crescent dough, flatten dough, sealing seams and perforations. Lay flat on top of cream cheese mixture. Beat egg white until foamy and brush over dough.
• Bake at 350 for 25-35 minutes or until dough is golden brown. Cool on a wire rack. Combine confectioners' sugar and water. Drizzle over crust. Chill well before cutting.

RASPBERRY SQUARES

Steps:

• Pre-heat oven to 350 degrees, spray a 9x13" pan with nonstick cooking spray, you may also line the pan with foil with extra hanging over for easier removal, spray foil.
• In mixer bowl, mix flour, oats, sugars, extract, baking soda, salt, and nuts at low speed until combined, about 30 seconds. With mixer running at low speed, add butter pieces; continue to beat until mixture is well-blended and resembles wet sand, about 2 minutes.
• Transfer 2/3 of mixture to prepared pan and use hands to press crumbs evenly into bottom, bake until starting to brown, about 20 minutes.
• Using rubber spatula spread preserves evenly over hot bottom crust; sprinkle remaining oat/nut mixture evenly over preserves; bake until preserves bubble around edges and top is golden brown, about 30 minutes, turn pan halfway through baking time.
• Cool on wire rack then remove from pan using foil handles, cut into squares.
• NOTE:.
• After reading the first reviews for this, I realized the jam I used is lower sugar than many jams (9 gms per TBLS) It would be worth it to find a type that isn't overly sweet or try adding a little lemon juice to cut the sweetness.

RASPBERRY SQUARES FOR JUNIOR CHEFS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 8x8 inch baking dish with foil, and lightly grease the foil.
• Place the flour, oats, and sugar into a mixing bowl. Add the butter and mix, using your hands, until mixture has the consistency of coarse crumbs. Stir in the almond extract.
• Remove 2 cups of the flour mixture and place in a separate bowl. Pour the remaining flour mixture into the prepared pan, and press evenly across the bottom. Spread raspberry jelly over the flour layer. Gently press the reserved 2 cups of flour mixture over the jelly. Sprinkle the top with almonds.
• Bake in preheated oven until top is golden brown, about 30 minutes. Cool in the baking dish. Lift out foil to place square on a cutting board. Using sharp knife, cut into 9 squares.

RASPBERRY SQUARES

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, mix the butter and sugar, then add the egg yolk and mix well. Add the flour and almonds and blend well, but keep the mixture a bit crumbly.
• Put half the mixture into a greased 13 by 9-inch baking pan. Bake for 20 minutes, and then remove the pan from the oven. Spread the jam evenly over the top, leaving about 1/4-inch from the sides. Crumble the remaining dough evenly over the jam and pat lightly. Bake for another 40 minutes. Serve after cooling.

RASPBERRY CREAM CHEESE BARS

Steps:

• In a bowl, cream the butter and brown sugar. Combine the oats, flour, baking soda and salt; add to creamed mixture and mix well. Press three-fourths of the mixture into a greased 13-in. x 9-in. baking pan. Bake at 350° for 11-13 minutes or until set and edges just begin to brown., Meanwhile, in a small bowl, beat cream cheese and sugar. Add eggs and vanilla; mix well. Spread over crust. Drop preserves by spoonfuls over cream cheese mixture; carefully spread evenly. Combine almonds and remaining oat mixture; sprinkle over preserves., Bake for 25-30 minutes or until set and edges are golden brown. Cool before cutting. Store in the refrigerator.

RASPBERRY SQUARES

Steps:

• In a large bowl, combine the flour, pecans and brown sugar; stir in butter until crumbly. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 10-13 minutes or until lightly browned. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth; fold in whipped topping. Spread over crust. Cover and refrigerate for 1 hour., In a small bowl, dissolve gelatin in boiling water; stir in cold water. Spoon over cream cheese layer. Chill until firm. Cut into squares.

RASPBERRY PIE SQUARES

Steps:

• In a large bowl, combine flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball., Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 1-1/4 hours or until easy to handle., Preheat oven to 375°. Roll out larger portion of dough between two large sheets of waxed paper into a 17x12-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press pastry onto the bottom and up the sides of pan; trim pastry even with edges., For filling, in a large bowl, combine sugar, flour and salt. Add raspberries and lemon juice; toss to coat. Spoon over pastry., Roll out remaining pastry; place over filling. Trim and seal edges. Cut slits in pastry. Brush top with cream and sprinkle with coarse sugar. Place pan on a baking sheet. Bake 40-45 minutes or until golden brown. Cool completely on a wire rack. Cut into squares.

RASPBERRY SQUARES

Steps:

• Bottom Layer: Combine first 3 ingredients in bowl.
• Mix together well until crumbly.
• Press in a greased 9x9 inch pan.
• Filling: Spread jam over bottom layer.
• Top Layer: Beat eggs until frothy.
• Add sugar, coconut, vanilla and baking powder.
• Stir to combine well.
• Spread over jam layer.
• Bake in 350 oven for 30 minutes or until set and lightly browned.
• Cool and cut into 36 squares.