raspberry & cream cheese crescent puffs

why hello there! i have missed you all so much.

winter break commenced a couple of weeks ago and i am still recuperating from the demanding semester i had. i have been catching up on sleep, but it seemed quite impossible due to the numerous events we have penciled into our calendars even before the semester ended. the day after christmas we were scheduled to have dinner at shawn's badminton coach's house together with some of the people we play with. that night i brought caramel bars, lasagna and bibingka and one of our closest friends took a slice of it when the night was over. the next day we were scheduled to go to her parents' house so that i could help her mom fix their computer. when we got there, she told me that she loved my bibingka and asked for the recipe, i gave her my recipe and in return she gave me one of son's favorite dessert recipe, pineapple and cream cheese baked inside crescent roll dough.
it sounded so delicious, however, shawn told me that the pineapple and cream cheese combo did not appeal to him and suggested that i make it with berries. so while driving home, we decided to drop by the store and pick up crescent rolls and some fruits. i did not buy cream cheese because i bought A LOT before christmas - it was on sale. i had so many plans with it and none of them pushed through, so thank god (in this case, our friend's mom) for this recipe.i was so scared of trying out canned doughs before, but now, i am converted. last night i made ham and cheese inside crescent roll dough and learned a valuable lesson - DO NOT, i repeat, DO NOT roll the dough filled like a jelly roll cake because the inside would not cook, at all. we ended up having artichoke and jalapeno dip with toast for dinner, which wasn't too bad. i hope your dinner was better that ours last night, uncooked dough free and delicious. happy new year y'all!

raspberry & cream cheese crescent puffs

ingredients:

1 8-oz. can of Pillsbury Crescent Rolls
1 8-oz. box cream cheese, softened
1 tsp pure vanilla extract
4 tbsp sugar, divided
1 6-oz box of raspberries (frozen ones would work, too.)
1/2 cup dried cherries, chopped (optional)
pinch of salt
1 egg + 1 tbsp water, beaten
sugar for sprinkling

instructions:

1. preheat oven to 350 degrees F.

2. place raspberries and chopped dried cherries in a small saucepan and add 2 tbsp of sugar and salt. let this cook over medium high heat until the raspberries are soft and the juices simmer, about 5 minute. set aside to cool.

3. in a large bowl, mix cream cheese, 2 tbsp sugar and vanilla until smooth. set aside.

4. roll out dough and attach 4 triangles together and do the same with the other 4 triangles. after doing this, you should have two flat sheets of dough.

5. lay down one of the sheets into a parchment paper lined baking sheet and smear the cream cheese in the middle of the dough. make sure you leave about 1/2 inch border. on top of the cream cheese layer, spoon half of the cooked raspberry, brush the border with the egg and water mixture and lay the other sheet on top of it and press the seams to seal.

6. brush the top with the eggs and water mixture, sprinkle with sugar and bake for 30 minutes or until golden brown.

7. while baking place the remaining cooked raspberry back into the stove over medium high heat and cook until it's thick, about 5 minutes.

8. serve warm with fresh whipped cream and drizzle some of the raspberry sauce into each slice.