Add Preferred SourceSouthern comfort food is about simple ingredients, a little indulgence, and flavors you keep thinking about even after the plates are washed. The Raspberry Crescent Ring fits right in with its buttery layers, sweet berries, and creamy center. It looks impressive on the table, but the whole thing is easy to make.
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With its sweet, creamy center wrapped in flaky crescent dough, this dessert has earned a spot at many family gatherings and celebrations. The cream cheese paired with raspberry filling creates just the right balance of richness and fruitiness, making it just as welcome at brunch as it is after supper.
Sweet Memories Around the Table
Growing up in the South, food was how our family came together, and I still remember the smell of something sweet baking at my grandmother’s house. The Raspberry Crescent Ring showed up at holidays and special dinners, and it had a way of making any meal feel a little more special. It takes less effort than you'd think, is always a crowd pleaser, and is still one of my favorite Southern desserts to share.
Ingredients
How to make Raspberry Crescent Ring
Preheat the oven to 350°F and line a large baking sheet or use a round pizza pan for an even, nicely shaped ring.
Unroll the crescent dough and separate it into triangles. Arrange them in a circle with the wide ends overlapping in the center and the points facing outward, pressing the seams together lightly to form a solid base.
In a medium mixing bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth. An adjustable measuring cup makes measuring the cream cheese neat and simple. Stir in 1/2 teaspoon vanilla, then use a silicone spoonula to scrape the bowl and keep the mixture smooth.
Spoon raspberry pie filling over the center ring of dough, then spread the cream cheese mixture on top using the silicone spoonula. Fold the pointed ends up and over the filling, tucking them under to form a ring.
Bake 20 to 25 minutes until golden brown. Cool for 20 minutes. Whisk together powdered sugar, remaining vanilla, and milk or cream, then drizzle over the cooled ring before slicing.
Serving suggestions
This Raspberry Crescent Ring looks right at home on a brunch table with fresh fruit and coffee. It also works well after a meal like Grilled Lemon Herb Chicken, where the raspberry filling adds a fresh contrast to the savory flavors.
For brunch, serve it with Savory Breakfast Egg Muffins to round out the table. If you are planning a comfort food supper, pair it with Slow Cooker Pulled Pork and let this dessert bring a fruity finish to the meal.
Storage tips
If you have any leftovers, store the Raspberry Crescent Ring in an airtight container at room temperature for up to two days. If you prefer to keep it longer, you can refrigerate it, though it’s best served fresh.
Reheat by placing it in the oven at a low temperature for a few minutes to warm the dough without losing its crispy texture. The glaze may harden slightly, but you can always drizzle a little more on top if needed.
Southern farewell
Southern food has always been about comfort and time spent together, and this Raspberry Crescent Ring is a sweet reminder of how simple ingredients can mean so much. It takes me back to family gatherings filled with laughter and second helpings, and I hope it brings that same easy joy to your table, whether you are celebrating something big or just enjoying a slow afternoon at home.
Raspberry Crescent Ring
Ingredients
For the ring:
- 2 tubes refrigerated crescent roll dough 8 ounces each
- 1 package cream cheese 8 ounces, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract divided
- 1 can raspberry pie filling 21 ounces
For the glaze:
- 1/2 cup powdered sugar
- 2-3 tablespoons milk or heavy cream
Instructions
- Preheat your oven to 350°F. This ensures the dough bakes evenly and turns golden brown.
- Unroll the crescent dough and separate the triangles. Lay them out on a large baking sheet or a round pizza pan, arranging them in a circle. The points of the triangles should be facing outward, and the wide ends should overlap slightly to form a 4-inch wide circle in the center.
- In a medium mixing bowl, beat the softened cream cheese and granulated sugar together with an electric mixer. Mix until smooth. Stir in ½ teaspoon of vanilla extract for added flavor.
- Scoop the raspberry pie filling onto the center of the crescent dough ring. Then, dollop the cream cheese mixture on top of the raspberry filling, spreading it evenly.
- Carefully bring the points of the crescent dough triangles up over the filling. Tuck the dough under the inside of the circle to form a large crescent ring. Leave some of the raspberry filling visible between the dough for a beautiful presentation.
- Place the pan in the preheated oven and bake at 350°F for 20-25 minutes, or until the dough is golden brown and cooked through. Once baked, remove the ring from the oven and let it cool on the baking sheet for about 20 minutes.
- In a small bowl, whisk together the powdered sugar, heavy cream, and the remaining ½ teaspoon of vanilla extract. Add 1 tablespoon of cream at a time until the glaze reaches a thin consistency that you can drizzle over the cooled crescent ring.
- Once the crescent ring has cooled, drizzle the glaze generously over the top. Slice and serve this beautiful, sweet treat at your next gathering, or enjoy it for a cozy, indulgent moment.
Notes
- Apple, cherry, or peach pie filling can be used instead of raspberry.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
This looks delicious and we love raspberry, but my husband does not care for cream cheese. Would the recipe work without the cream cheese do you think?
Yes, you could make this without cream cheese. It may be a bit runnier as the cream cheese will help give it some structure, but it should still be tasty! ~Jenn