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Crispy crescent dough wraps around smooth, sweet-tart raspberry and cream cheese for snack-sized bites you'll want all the time. Fancy enough for parties but so easy you’ll make them whenever you feel like something tasty. They take barely any work but always wow anyone who tries them.
The first time I threw these together was when I hosted a baby shower and freaked out over menu ideas. They were the first thing gone! Now I make sure to keep crescent rolls ready for any last-second treat emergency. They always disappear fast.
Irresistible Ingredients
- Powdered sugar gives a light, pretty finish when you dust it over the tops. It looks fancy and makes everything sweeter.
- Raspberry preserves are what give that pop of fruity flavor. Grab preserves (not jelly) so you get real bits of berry in every bite.
- Vanilla extract deepens the taste of the creamy filling. Pure vanilla has the best taste, but use what you’ve got.
- Sugar brings just enough sweetness to balance out the tang of cream cheese. Regular white sugar works here.
- Cream cheese is the main part of the filling. Go for the full-fat version so it’s as rich as possible. Let it soften up before mixing.
- Crescent roll dough is your shortcut for easy flaky layers. The tubes you find in the fridge section are perfect and so easy to work with.
Simple Step Guide
- Cool Down and Sprinkle
- Let things chill in the pan for five minutes before popping them out. A little spatula works great for this. Move them to a rack and, right before you serve, dust with a bit of powdered sugar using a small sieve.
- Bake Away
- Pop the pan into the hot oven for 10 to 12 minutes. Keep your eyes on them the last couple minutes, since ovens can vary and the bites can color up fast. You’ll know they’re ready when the edges turn golden and the filling looks just set.
- Spoon on the Preserves
- Let the raspberry preserves get slightly softer in the microwave (10 to 15 seconds does the trick). Add about half a teaspoon right in the middle of the cream cheese mix for each bite. Go easy—you don’t want overflow when baking.
- Fill the Dough Cups
- Use a little spoon (or a melon baller if you’re fancy) and drop about a teaspoon of your cream cheese filling into every dough cup. Press down a little so there’s space in the center for the jam.
- Whip Up the Filling
- Mix softened cream cheese with sugar and vanilla. Whisk with a fork until it’s super smooth and has no lumps left. You want it nice and fluffy but thick enough to scoop.
- Mold the Dough
- Push each small dough triangle into your muffin tin cups. Gently shape them so dough goes up the sides. The tips should sort of fold around on top. Don’t mash them too flat or they’ll get too thin.
- Get the Dough Ready
- Unroll the crescent dough on a floured counter. Split along the little marks to make triangles, then slice those in half the long way. Now you’ve got the right size pieces for mini cups.
- Preheat and Prep Pan
- Crank your oven up to 375°F. Spray your whole mini muffin pan so nothing sticks. Paper liners are optional but pick ones that aren’t too big.
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The preserves seriously steal the spotlight here. I found out about this dish during peak raspberry season, when my mother-in-law sent me her homemade jam. The first time I used it in these, my husband actually claimed he liked them better than the bakery treats in town—and he usually picks store-bought every time!
Handy Make-Ahead Ideas
If you like planning ahead, you’ll love these. Get the dough into muffin cups and stir up the cream cheese filling the night before. Store dough at room temp (covered) and the filling in the fridge. When it’s go-time, just assemble and bake. You get best results eating them the same day, but leftovers keep fine in the fridge up to three days. Let them warm up a little before eating so they’re soft and tasty.
Fun Ways to Mix Up the Flavor
Don’t feel locked into raspberry. Strawberry is lighter and great for spring get-togethers. Blueberry gives a richer, deep flavor—perfect for breakfast gatherings. Want something fancy? Try apricot preserves and stir in a dash of cardamom to your cream cheese. For holidays, use cranberry jam with a little orange zest, and you’ve got that cozy winter combo everyone loves with spiced drinks.
How to Serve Them Best
They look great in any spread. Add them to your brunch table next to eggs and fruit for a little sweetness. Setting up a dessert tray? Stack them with chocolate candies and cookies for something easy but special. For tea, plate them with scones and sandwiches. If you want a single-serve dessert, put one on a plate with vanilla ice cream and a few berries. Grab-and-go desserts are perfect for potlucks, too.
Common Queries
- → Can I swap the dough for something else?
Sure! Puff pastry or any light, flaky dough that shapes easily into cups will work fine.
- → Can I try other types of jam in this?
Definitely! Use blueberry, apricot, or strawberry preserves if you want to mix things up.
- → How do I store these once they’re baked?
Pop them in an airtight container and keep them at room temperature for two days. Stick them in the fridge if you need them to last a bit longer.
- → Is it possible to prep these ahead of time?
Yep, you can get the dough cups and filling ready a day early. Bake them off later so they’re super fresh when you serve them.
- → How can I make these dairy-free?
Switch out the cream cheese and crescent dough for dairy-free versions, and you’ll be good to go.