Raspberry Cream Empanadas
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
  1. Preheat oven 350 degrees.
  2. In a small mixing bowl combine cream cheese and brown sugar; mix to combine.
  3. Line half sheet pan with parchment paper.
  4. Unfold crescent roll dough and divide into 4 rectangles (2 crescent pieces each)
  5. Fold raspberries into cream cheese mixture and gently fold to combine.
  6. Divide mixture among the 4 rectangles, spooning into the the bottom half.
  7. Fold top half over and crimp edges together with a fork.
  8. Brush with egg white and sprinkle with sugar in the raw.
  9. Bake 12-14 minutes or until golden brown.
  10. Cool on cooling rack.
  11. Once cool, drizzle with dark chocolate, a sprinkle with a little more sugar in the raw for garnish.
  12. Enjoy!
Recipe by The 36th AVENUE at https://www.the36thavenue.com/raspberry-cream-empanadas/