Raspberry Palmier Shortcakes

  4 reviews


Raspberry Palmiers

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

Cream Cheese Filling

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

Raspberry Filling

cup raspberry preserves
cup fresh raspberries
Mint leaves, if desired


  1. 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. 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. 3 Repeat step 2.
  4. 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. 5 Bake 10 to 13 minutes or until golden brown. Cool 1 minute; remove from cookie sheets. Cool completely.
  6. 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. 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.




Nutrition Information

Recipe Step Photos

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