Who else grew up on Toaster Strudel? That warm, flaky, golden crust… that gooey, rich filling… and the icing you zigzagged on like an artist with five minutes before the school bus came. Yeah. That.
This Raspberry Crescent Ring is like the homemade, grown-up version—minus the prepackaged guilt and with way more wow. Using a couple cans of crescent roll dough and some raspberry pie filling, you’ll get about 12 generous servings of a sweet cream cheese dessert that’s budget-friendly, ridiculously easy, and—dare I say—just a smidge better for you than donuts. (Let’s go with it.)
Raspberry is my favorite, but you can totally swap in apple, cherry, or whatever pie filling makes your heart sing. The magic is in a crisp, golden dough meets soft, creamy center… and then the vanilla glaze swoops in like a brunch celebration mic drop.
🔁 Ingredient Swaps & Notes
- Mix it up: Raspberry not your jam? (See what I did there.) Swap in apple, cherry, peach, or any pie filling that speaks to your soul.
- Less is more, unless more is more: I used about 2/3 of a can for that just-right filling-to-pastry ratio, but go all in or scale it back—it’s totally up to you.
- Make it yours: Add a sprinkle of sliced almonds, a pinch of cinnamon, or a handful of white chocolate chips for an extra twist. It will become one of your best crescent roll ideas!
💕 Why You’ll Love It
✨ Nostalgic Vibes, Grown-Up Flavor
Think Toaster Strudel—but flakier, with lots more filling, and way more satisfying.
👩🍳 Ridiculously Easy to Make
Crescent roll dough, canned pie filling, and a mixing bowl. That’s it. No rolling pins, no fuss, barely any mixing ingredients at all.
💸 Feeds a Crowd on a Budget
12+ servings of sweet, gooey goodness—for less than a dozen fancy donuts.
💃 Looks Fancy, Feels Effortless
It’s the kind of dessert that looks bakery-made but comes together in under an hour. Your brunch guests don’t have to know.
🔄 Totally Customizable
Not into raspberry? Go cherry, apple, blueberry—whatever your taste buds are into this week. Looking for one of our savory crescent roll recipes? Try our Taco Crescent Rings!
How to Make This Crescent Dough Ring with Raspberry Cream Cheese Filling
Step 1: Gather your ingredients.
Step 2: Unroll each triangle and assemble on a baking sheet lined with parchment paper.
Step 3: Spoon about ⅔ of the can of raspberry pie filling. Use more if you like a lot of filling.
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Step 4: Dollop the cream cheese mixture on top of the raspberry filling.
Step 5: Carefully pull the dough points in to cover and layer over the filling.
Step 6: Bake at 350F for 20 to 25 minutes. You should have a nice golden brown on the edges.
Step 7: While the baked crescent ring cools (about 20 minutes), make the glaze in a small bowl.
Step 8: Drizzle glaze over the whole ring with a spoon.
Step 9: Serve with hot tea or coffee and a bit of whimsy!
The bottom line
The easiest homemade raspberry cream cheese danish ever, warm from the oven and reminiscent of strudel or cream cheese danish your grandmother used to make, you’ll love this recipe that uses canned raspberry pie filling, cream cheese and crescent roll dough.
Raspberry Crescent Ring with Cream Cheese
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Ingredients
- 2 cans of refrigerated crescent roll dough 8 oz each
- 1 package 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract divided
- 1 can 21 oz raspberry pie filling
- 1/2 cup powdered sugar
- 2-3 tablespoons milk or heavy cream
Instructions
- Remove cream cheese from the refrigerator about an hour before you begin so that it’s very soft. To speed the process, remove cream cheese from the foil pack and cut into small cubes to increase surface area. It should be soft enough to beat in about 20 minutes left at room temperature.
- Preheat oven to 350F.
- Unroll the crescent roll dough and separate the triangles. On a large baking sheet or round pizza pan, lay out the crescent rolls in a circle with the points of each crescent roll triangle pointing outward. The wide ends of the triangles should be overlapping and forming a 4-inch wide circle in the center.
- In a medium mixing bowl, beat the softened cream cheese and ½ c granulated sugar together with an electric mixer until smooth. Stir in ½ teaspoon vanilla extract.
- Scoop the raspberry pie filling onto the circle of the crescent roll ring.
- Dollop the cream cheese mixture on top of the pie filling. It’s okay if this looks lopsided by the time you are done.
- Bring the points of the triangles of the dough up over the filling and tuck under the inside of the circle to form a large crescent ring. The filling will still be visible between each crescent roll.
- Bake at 350F for 20-25 minutes until golden brown.
- Remove from oven and leave to cool on the baking sheet for about 20 minutes.
- In a small bowl, whisk together the ½ c of powdered sugar, 3 T of cream, and the remaining ½ t of vanilla extract, adding just 1 T of cream at a time until the frosting reaches your desired consistency (just thin enough to drizzle). Drizzle the frosting over the cooled crescent ring.
- Cut into wedges. Store up to five days covered in the fridge; reheat for up to 12 seconds per slice to bring back the gooey magic.
