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Raspberry Palmier Shortcakes

(22)
  4 reviews
  • 15 min prep time
  • 50 min total time
  • 11 ingredients
  • 10 servings
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Enjoy these raspberry shortcakes made using Pillsbury® refrigerated crescent dinner rolls topped with cream cheese filling – a perfect dessert treat.

Ingredients

Raspberry Palmiers

1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
1/4
cup granulated sugar
2
tablespoons butter or margarine, melted
2
tablespoons raspberry preserves, melted
Coarse sugar

Cream Cheese Filling

2
packages (3 oz each) cream cheese, softened
2
tablespoons granulated sugar
2
tablespoons whipping cream

Raspberry Filling

1/4
cup raspberry preserves
1
cup fresh raspberries
Mint leaves, if desired

Steps

  • 1 Heat oven to 375°F. Line cookie sheet with cooking parchment paper. Separate or cut dough into 4 (4x7-inch) rectangles; if using crescent roll dough, firmly press perforations to seal.
  • 2 Sprinkle 1 tablespoon of the granulated sugar on cutting board. Place 2 dough rectangles on sugar; press lightly. Brush tops of dough with about 1 tablespoon of the melted butter and about 1 tablespoon of the raspberry preserves; sprinkle with 1 tablespoon granulated sugar. Place one rectangle on top of another; tightly roll both short sides of rectangle at the same time so they meet in the middle. Refrigerate rolls for 20 minutes for easier cutting.
  • 3 Repeat step 2.
  • 4 Using a thin serrated knife, cut each roll into 10 slices. Place cut side down 2 inches apart on parchment-lined cookie sheet. Sprinkle with coarse sugar. Press each slightly to flatten.
  • 5 Bake 10 to 13 minutes or until golden brown. Cool 1 minute; remove from cookie sheets. Cool completely.
  • 6 In medium bowl, beat cream cheese and 2 tablespoons granulated sugar with electric mixer on medium speed until smooth; slowly add whipping cream. Increase mixer speed to high, and beat until light and fluffy.
  • 7 On serving plate, top 1 palmier with about 1 tablespoon cream cheese filling. Top with 1 teaspoon raspberry preserves and 3 fresh berries. Place another palmier on top and press slightly. Sprinkle with powdered sugar if desired.
  • 1 Heat oven to 375°F. Line cookie sheet with cooking parchment paper. Separate or cut dough into 4 (4x7-inch) rectangles; if using crescent roll dough, firmly press perforations to seal.
  • 2 Sprinkle 1 tablespoon of the granulated sugar on cutting board. Place 2 dough rectangles on sugar; press lightly. Brush tops of dough with about 1 tablespoon of the melted butter and about 1 tablespoon of the raspberry preserves; sprinkle with 1 tablespoon granulated sugar. Place one rectangle on top of another; tightly roll both short sides of rectangle at the same time so they meet in the middle. Refrigerate rolls for 20 minutes for easier cutting.
  • 3 Repeat step 2.
  • 4 Using a thin serrated knife, cut each roll into 10 slices. Place cut side down 2 inches apart on parchment-lined cookie sheet. Sprinkle with coarse sugar. Press each slightly to flatten.
  • 5 Bake 10 to 13 minutes or until golden brown. Cool 1 minute; remove from cookie sheets. Cool completely.
  • 6 In medium bowl, beat cream cheese and 2 tablespoons granulated sugar with electric mixer on medium speed until smooth; slowly add whipping cream. Increase mixer speed to high, and beat until light and fluffy.
  • 7 On serving plate, top 1 palmier with about 1 tablespoon cream cheese filling. Top with 1 teaspoon raspberry preserves and 3 fresh berries. Place another palmier on top and press slightly. Sprinkle with powdered sugar if desired.

Expert Tips

Instead of (or in addition to) the granulated sugar, try these variations: cinnamon and sugar or citrus peel and sugar.

Palmiers keep in an airtight container at room temperature up to 4 days. If desired, palmiers can be recrisped in a 300°F oven about 5 minutes or until heated through.

Great alternative to cheesecake when you’re in a hurry!

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250
Calories from Fat
130
% Daily Value
Total Fat
14g
22%
Saturated Fat
7g
35%
Trans Fat
1 1/2g
Cholesterol
30mg
10%
Sodium
250mg
11%
Total Carbohydrate
29g
10%
Dietary Fiber
1g
4%
Sugars
18g
18%
Protein
3g
3%
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
4%
4%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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