Description
Golden, flaky, and filled with luscious raspberries, these Raspberry Crescent Rolls are the perfect quick breakfast, easy dessert, or afternoon snack. The buttery pastry encases a sweet-tart raspberry filling that bursts with flavor in every bite. Finished with a delicate dusting of powdered sugar, these rolls are an irresistible treat for any occasion. Whether you’re hosting brunch, preparing a casual dessert, or seeking new breakfast ideas, this easy recipe is sure to impress.
Ingredients
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)
Instructions
- Prepare the Filling: In a bowl, toss the raspberries with granulated sugar and cornstarch. Set aside.
- Roll Out the Dough: Unroll the crescent roll dough and separate it into individual triangles. Lay them flat on a baking sheet lined with parchment paper.
- Add the Raspberry Filling: Spoon a portion of the raspberry mixture onto the wide end of each triangle.
- Roll the Crescent Rolls: Starting at the wide end, roll the dough toward the pointed tip. Place the rolls seam-side down on the baking sheet.
- Apply the Egg Wash: Brush the top of each roll with beaten egg to enhance the golden color.
- Bake: Preheat your oven to 375°F (190°C) and bake for 12-15 minutes until golden and crisp.
- Dust with Sugar: Allow the rolls to cool slightly, then dust with powdered sugar before serving.
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Category: Breakfast