Nothing like a filled pastry to start the morning.
I am going to be honest with y’all. I normally ‘try’ to make good breakfast decisions during the week since my daily schedule is a tad bit hectic. Breakfast is the one meal of the day that I have control over, and I try to make the most of it. This means it normally is filling and contains a source of protein.
Then there are other days when we just want a sweet and fun breakfast. That is where these Simple Raspberry Filled Crescent Rolls comes into play. They are not only super easy to make, but I love how much they remind me of beignets. See all that these breakfast pastries have to offer.
Simplicity and sweetness rolled up into one.
Majority of y’all are familiar with the good ol’ crescent rolls. We normally whip these out for a quick roll to go with dinner. Did you know that these can have a sweet side? Yep! There are so many ways you can sweeten these crescent moon shaped puff pastry rolls. In this recipe, will be stuffing them with a raspberry spread and sprinkling powdered sugar on top.
You can honestly go with different fillings, including Nutella, cherry preserves, or a cinnamon and sugar mixture. For now, lets see about the raspberry filling!
A raspberry filling that is tangy and sweet.
Even if you are not a fan of raspberries, you will love this raspberry spread. My mother in-law does not like raspberries at all. When she tried these, she was literally shocked that they contained raspberries! She also loves these shortbread bars that I made with the same raspberry spread.
Simple Rasberry Filled Crescent Rolls
These simple raspberry filled crescent rolls are the perfect mixture of sweet and tangy, making these puff pastries the perfect addition to your breakfast!
Ingredients
- 2 cans Pillsbury Grands Crescent Rolls
- 1 cup of Crofter's Raspberry Spread
- 1 cup of powdered sugar
Instructions
- Preheat the oven to 350
- Unroll all the crescent rolls onto a parchment paper lined cookie sheet.
- Add 1 tablespoon of raspberry spread to the middle of the wider end of the crescent roll.
- Roll up, starting at the wider end and working your way to the thinner end.
- With a fork, seal the ends of the crescent rolls to prevent the spread from leaking out while baking.
- Bake for 12-15 minutes, until the crescent rolls are browned.
- Remove from oven and sprinkle with powdered sugar.
- Enjoy!
We all deserve a little sweetness in the morning.
This recipe is a must try, even for little hands! Let the kids help out with adding the raspberry spread and rolling the crescent rolls up. Giving them the opportunity to help out with these simple raspberry filled crescent rolls will make these filled puff pastries even sweeter.
