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Lemon Raspberry Cream Cheese Danish Rolls

Delightfully flaky pastries filled with cream cheese, lemon zest, and fresh raspberries, perfect for family gatherings or cozy evenings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 220
Ingredients Method Notes

Ingredients
  

Dough and Filling
  • 1 package crescent roll dough (8 oz)
  • 8 oz cream cheese, softened Make sure the cream cheese is truly softened for a smooth blend.
  • 1/2 cup powdered sugar
  • 1/2 cup fresh raspberries Fresh raspberries can be substituted with blueberries or strawberries.
  • 1 unit lemon, zested and juiced
  • 1 unit egg, beaten (for egg wash)
  • 1 tsp vanilla extract

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a medium bowl, mix the softened cream cheese, powdered sugar, lemon zest, lemon juice, and vanilla extract until smooth. Gently fold in the fresh raspberries, being careful not to mash them.
  3. Open your package of crescent roll dough and separate it into individual triangles.
  4. On each triangle, place a generous spoonful of the cream cheese filling at the wider end.
  5. Starting from the wider end, roll the dough towards the tip to form a crescent shape. Place the rolls on a baking sheet lined with parchment paper.
  6. Brush the tops of the rolls with the beaten egg to give them a golden finish.
Baking
  1. Bake in the preheated oven for 12-15 minutes or until golden brown.
  2. Allow them to cool slightly before serving.

Notes

Store the rolls in an airtight container for 3-4 days in the refrigerator or freeze for up to 2 months. For reheating, preheat to 350°F (175°C) for 10 minutes to restore crispiness.