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Breakfast: Cream Cheese Raspberry Pastries

Source of Recipe

Pillsbury


List of Ingredients

2 cans refrigerated crescent rolls (8 oz size)

FILLING:
8 ounces cream cheese, softened
1/4 cup sugar
2 teaspoons grated orange peel
1 teaspoon vanilla
1 egg
2 cups fresh raspberries

GLAZE:
1/2 cup powdered sugar
1 tablespoon butter, softened
2 teaspoons orange juice


Recipe

Heat oven to 350ºF. Spray large cookie sheet or 14 inch pizza pan with nonstick cooking spray. Unroll both cans of dough; separate into 16 triangles. Reserve 4 triangles for topping. On sprayed cookie sheet, arrange 12 triangles in circle, with points towards center, leaving 3" hole in center. Press dough to form 14" ring; press seams together to seal. Fold outer and center edges up 1/4". In medium bowl, combine all filling ingredients except for raspberries; mix well. Gently stir in berries. Mixture will be thin.

Spoon filling over dough. With scissors cut each reserved triangle lengthwise into thirds. Place 1 tsp sugar on work surface. Press each dough strip into sugar. Arrange sugared dough strips, sugar side up, evenly in spoke-fashion over filling. Press ends to seal at center and outer edges. Bake at 350ºF for 25-30 minutes or until golden brown. Cool 10 minutes. In small bowl, combine powdered sugar, butter and orange juice; stir until smooth. Drizzle over pastry; serve warm. Serves 12.