Save This
Handheld pastries loaded with rich cream cheese and tangy raspberry jam bake up in buttery crescent dough. These treats look fancy, but they're seriously quick and easy. Serve them at parties or just enjoy a few at home—either way, folks will be impressed without much work from you.
The first time I whipped these up was for a surprise baby shower. I was stressed, scrambling for something easy and crowd-pleasing. These were gone before I could blink! Now I always leave crescent rolls in the fridge for treat emergencies.
Irresistible Ingredients
- Powdered sugar is for a light, sweet decoration on top. Sift just a bit for a fancy look.
- Raspberry preserves bring real fruit flavor. Go for preserves, not jelly, and pick one with chunky bits for best results.
- Vanilla extract makes the filling taste even better. Real vanilla gives the deepest flavor, so use that if you can.
- Sugar gives some sweetness to the cream cheese. Regular white sugar is all you need.
- Cream cheese makes the filling creamy and rich. Full-fat is extra delicious and needs to be soft before you mix it in.
- Crescent roll dough is the shortcut to flaky, golden pastry. Cold dough holds its shape best, so use straight from the fridge.
Simple Step Guide
- Finish With a Touch
- Once out of the oven, let the bites cool for a few minutes in the pan. A thin spatula or butter knife works great for lifting them carefully. Pop them onto a rack, then dust a sprinkling of powdered sugar on each just before you serve.
- Let Them Bake
- Set your muffin tray in the oven and bake 10 to 12 minutes. Keep an eye out—that last couple minutes sometimes make all the difference. You want crisp golden edges and soft set cream cheese middles.
- Spoon on Jam
- Pop the raspberry preserves in the microwave for about 10 seconds to make them easier to scoop. Use a fresh spoon and plop half a teaspoon right in the center of each bite. Don't overdo it or you'll end up with a jammy mess.
- Fill With Cream Cheese
- Drop a teaspoon of the cream cheese filling into each little dough cup. Press a small well into the middle with a spoon so there's room for the jam.
- Mix the Creamy Stuff
- In a small bowl, stir together cream cheese, sugar, and vanilla. Smash any lumps with a fork or whisk till it's creamy and smooth—think spreadable, but it should still keep its shape on a spoon.
- Mold the Cups
- Place each dough triangle in a muffin slot, pressing it up the sides gently. Try not to thin it out too much. The points will curl a bit around the edges and look like little petals—no need for perfection!
- Get the Dough Ready
- Lay out your crescent dough on a floured board and gently tear along the lines to split into triangles. Use a knife to cut each one diagonally, so you end up with smaller pieces for each muffin tin spot.
- Prep Oven and Muffin Pan
- Heat your oven to 375°F. While it’s warming up, grab your mini muffin pan and give each cup a light coat of oil or cooking spray—don't forget the corners. If you use liners, choose the small ones so they fit nicely.
Save This
Honestly, the raspberry preserves make these extra special. The first time I tried them, it was with a jar my mother-in-law made using fresh berries from her yard. My husband took one bite and claimed they beat out any pastry from our bakery—and he's tough to please when it comes to sweets!
Handy Prep Ahead
Want to make these in advance? Go for it! Get the dough cups set up and whip the filling up to a day ahead—just wrap the cups up and let them sit at room temp, and put the cheese mix in the fridge. When it’s crunch time, just fill, assemble, and bake as usual. They taste best if you eat them within 8 hours, but you can stash them in the fridge for up to 3 days. Let them sit out a bit before serving for better texture and flavor.
Fun Twists
Not feeling raspberry today? Try other jams! Strawberry brings out a light, sweet note—perfect in spring. Blueberry tastes bold and amazing for breakfast parties. Swap in apricot, and sprinkle just a hint of cardamom into the filling for a grown-up vibe. Around the holidays, use cranberry jam and stir some orange zest into the cream cheese for a festive treat. These are awesome with mulled wine or warm cider, too.
Serving Ideas
They’re great on any food spread. At brunch, try them next to eggs and fruit—everyone gets something sweet. For dessert, stack them up with cookies and chocolates for a show-off dessert board. Planning tea time? Serve with scones and little sandwiches. If you want a plated treat, add a bit of vanilla ice cream and some fresh berries. Super easy for taking to parties since you can grab and go!
Common Queries
- → Could I swap out the dough with something else?
Sure thing! Puff pastry or another light pastry works great. Just be sure it’s easy to mold into cup shapes and keeps steady while baking.
- → Can I use a different jam or fruit preserve instead?
Definitely! Try strawberry, blueberry, or even peach preserves for a fun flavor change.
- → What’s the best way to keep these treats fresh?
Pop them in an airtight container and leave them at room temperature for a couple of days, or refrigerate to enjoy for longer.
- → Is it possible to prep these snacks ahead of time?
You got it! Prep the dough cups and fillings a day early, then bake them fresh when you’re ready to serve for the best taste and texture.
- → How can I make these dairy-free?
Just grab dairy-free cream cheese and vegan or dairy-free crescent dough, and you’re good to go!