Raspberry Cream Cheese Swirls |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is an easy semi-homemade recipe that I came up with. I love raspberry cream cheese danishes but wanted a way to make them so that they were really easy, bite-size but full of flavor. I hope you like them. The best part is you can substitute any preserve you want. Orange marmalade, pomegranate, etc. Experiment and enjoy! Ingredients:
6 ounces cream cheese (softened) |
1/2 cup powdered sugar |
4 tablespoons raspberry preserves |
2 (8 ounce) cans refrigerated crescent dinner rolls |
1/2 cup powdered sugar |
4 teaspoons milk |
1/2 teaspoon raspberry extract (can substitute with vanilla) |
Directions:
1. Beat cream cheese and powdered sugar until fluffy. Fold in raspberry preserve until well blended. Set aside.
2. Pop open your crescent rolls and carefully separate into 4 rectangles. Firmly press perforations to seal. Press or roll each piece of dough to form a 7 by 4-inch rectangle, and spread each with about 3 tablespoons of the cream cheese filling. Do not go all the way to edge, leave about 1/4 inch space. Starting at the short end of the rectangle, roll each rectangle into a tight cylinder. Place on plate and cover with plastic wrap. Put in fridge for about 30 minute.
3. Preheat oven to 350°F.
4. When ready, cut each roll carefully into 4 pieces. Place on an ungreased baking sheet, cut side down about 1/2 inch apart. Bake for approximately 18-20 minutes, until light brown.
5. While rolls are baking. Combine 1/2 cup powdered sugar, milk and extract in small bowl. When rolls are done, drizzle glaze over rolls and serve warm.
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