Raspberry Cream Empanadas
Author: Ruthie
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 4
- 1 (8 count) low fat crescent rolls package
- ¼ C neufatchel cream cheese
- ⅔ C fresh raspberries, cut large ones in half
- 2 Tbsp brown sugar
- 1 egg white + 1 Tbsp water, beaten
- 2 Tbsp sugar in the raw
- drizzle of dark chocolate for garnish
- Preheat oven 350 degrees.
- In a small mixing bowl combine cream cheese and brown sugar; mix to combine.
- Line half sheet pan with parchment paper.
- Unfold crescent roll dough and divide into 4 rectangles (2 crescent pieces each)
- Fold raspberries into cream cheese mixture and gently fold to combine.
- Divide mixture among the 4 rectangles, spooning into the the bottom half.
- Fold top half over and crimp edges together with a fork.
- Brush with egg white and sprinkle with sugar in the raw.
- Bake 12-14 minutes or until golden brown.
- Cool on cooling rack.
- Once cool, drizzle with dark chocolate, a sprinkle with a little more sugar in the raw for garnish.
- Enjoy!
Recipe by The 36th AVENUE at https://www.the36thavenue.com/raspberry-cream-empanadas/
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