Ingredients for Raspberry Cream Cheese Swirls
- 4 ounces (113g) cream cheese, softened
- 1/4 cup powdered sugar (for filling), 1/2 cup powdered sugar (for glaze)
- 1/2 cup raspberry preserves
- 1 (8 ounce) package refrigerated crescent roll dough
- 1-2 tablespoons milk
- Raspberry Extract
- 1/2 teaspoon vanilla extract
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How to Make Raspberry Cream Cheese Swirls
- Preheat oven to 350°F (175°C).
- In a medium bowl, beat together 4 ounces (113g) cream cheese, softened, and 1/4 cup powdered sugar until smooth and fluffy.
- Gently fold in 1/2 cup raspberry preserves until well combined.
- Open one package (8 ounces) of refrigerated crescent roll dough and separate into 4 rectangles.
- Firmly press the perforations to seal each rectangle.
- Lightly flour a clean surface. Roll or press each rectangle into a 7x4-inch rectangle.
- Spread about 3 tablespoons of the cream cheese filling evenly over each rectangle, leaving a 1/4-inch border.
- Starting from the short end, tightly roll each rectangle into a cylinder.
- Place the rolls on a plate, cover with plastic wrap, and refrigerate for at least 30 minutes.
- Once chilled, cut each roll into 4 equal pieces.
- Place the swirls cut-side down on an ungreased baking sheet, leaving about 1/2 inch between each.
- Bake for 18-20 minutes, or until golden brown.
- While the swirls bake, prepare the glaze: Whisk together 1/2 cup powdered sugar, 1-2 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth. Add more milk if needed to reach desired consistency.
- Once baked, let the swirls cool slightly before drizzling with the glaze.
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
21g
Fat
7g
Carbs
4g
