Raspberry Crescent Rolls
Golden, flaky, and bursting with sweet-tart raspberry filling, these Raspberry Crescent Rolls are a delightful treat perfect for breakfast, brunch, or an afternoon snack. The buttery layers of pastry envelop the juicy raspberries, creating a heavenly contrast of textures — crisp on the outside and soft and warm within. A dusting of powdered sugar adds a touch of sweetness that makes each bite irresistible.
Whether you’re entertaining guests or simply craving a homemade pastry with minimal effort, these Raspberry Crescent Rolls are a quick and satisfying option. With just a few ingredients and easy steps, you’ll have a bakery-quality treat that’s sure to impress.
Ingredients for Raspberry Crescent Rolls
- 1 can refrigerated crescent roll dough
- 1 cup fresh raspberries (or frozen, thawed and drained)
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 egg (for egg wash)
- Powdered sugar (for dusting)
Step 1: Prepare the Filling
In a small bowl, gently toss the raspberries with granulated sugar and cornstarch. This mixture helps thicken the filling, ensuring your rolls are perfectly gooey without being too runny. Set the filling aside while you prepare the dough.
Step 2: Roll Out the Dough
Unroll the crescent roll dough and separate it into individual triangles along the perforated lines. Lay them flat on a clean surface or baking sheet lined with parchment paper.
Step 3: Add the Raspberry Filling
Spoon a small portion of the raspberry mixture onto the wider end of each triangle. Avoid overfilling to prevent leaks during baking.
Step 4: Roll the Crescent Rolls
Starting from the wider end, gently roll the dough toward the pointed tip, enclosing the raspberry filling. Place each rolled crescent seam-side down on the prepared baking sheet.
Step 5: Apply the Egg Wash
Beat the egg in a small bowl and brush it lightly over each roll. This step gives the rolls a beautiful golden-brown finish.
Step 6: Bake
Preheat your oven to 375°F (190°C) and bake the rolls for 12-15 minutes or until they are golden brown and crispy.
Step 7: Add the Finishing Touch
Once baked, allow the rolls to cool slightly before dusting them with powdered sugar. Serve warm and enjoy!
Storage Instructions
To keep your Raspberry Crescent Rolls fresh, store them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days. Reheat in the oven at 300°F (150°C) for 5-7 minutes to restore their crispiness. If freezing, wrap each roll tightly in plastic wrap and place them in a freezer-safe bag; they can be frozen for up to 2 months. Thaw and reheat before serving.
Estimated Nutrition
Per serving (1 roll):
- Calories: 180
- Carbohydrates: 22g
- Protein: 3g
- Fat: 9g
- Fiber: 2g
- Sugar: 9g
These values are approximate and may vary depending on portion size and ingredient brands.
Frequently Asked Questions
1. Can I use frozen raspberries instead of fresh ones?
Yes, frozen raspberries work well. Just make sure to thaw and drain them before mixing with sugar and cornstarch to prevent excess moisture.
2. Can I add cream cheese to the filling?
Absolutely! Adding a spoonful of sweetened cream cheese alongside the raspberries adds a rich and creamy texture.
3. How can I prevent the filling from leaking out?
Avoid overfilling the crescents and be sure to roll them tightly, placing the seam side down on the baking sheet.
4. What other fruits can I use?
Blueberries, blackberries, or chopped strawberries are excellent alternatives or additions.
5. Can I make these rolls in advance?
Yes, you can assemble the rolls and refrigerate them (uncooked) for up to 24 hours before baking.
6. How do I achieve a crispier texture?
For extra crispiness, bake the rolls on a wire rack placed over a baking sheet to allow hot air to circulate around them.
7. Can I add chocolate to this recipe?
Certainly! Adding chocolate chips or drizzling melted chocolate over the baked rolls makes for a delicious twist.
8. Are these rolls suitable for special diets?
You can make them vegan by using plant-based crescent dough and an alternative milk wash instead of egg wash.
