Best Raspberry Honey Walnut Crescent Rolls Recipes
RASPBERRY CRESCENT SQUARES
Taken from Taste of Home's Holiday Recipe Card Collection 2008. "Refrigerated cresent roll dough makes preparing this lovely dessert a breeze. Guests will rave over the bars' flakey crust and fruity cheesecake-like flavor."
Provided by Shelby Jo
Categories Dessert
Time 45m
Yield 24 serving(s)
Number Of Ingredients 7
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 HONEY WALNUT CRESCENT ROLLS
Grab a cup of coffee and start your morning off right with these wonderful sweet-filled crescent rolls! The buttery, flaky crescent roll holds in a sweet and creamy filling. The filling combination is just sweet enough to contrast the buttery rolls. Walnuts not only add nuttiness but a nice crunch too. Easy to make, a tray of...
Provided by cindy graul
Categories Fruit Breakfast
Time 20m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 375 degrees. Line a jelly roll size cookie sheet with parchment paper.
- 2. Combine cream cheese, walnuts, honey, and raspberries.
- 3. Mix until blended.
- 4. Open two packs of crescent rolls and place a 1 teaspoon of the mixture on the widest part of the triangle.
- 5. Roll crescent dough away from you until the narrow end is underneath and place on the parchment paper.
- 6. Repeat 15 more times.
- 7. Bake 10 minutes.
- 8. Remove from oven and brush the tops lightly with melted butter.
- 9. Sprinkle white granulated sugar on top of each one to taste.
- 10. Place cookie sheet back in the oven 2 more minutes until the dough is a light golden brown color. Yields 16
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