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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
Protein: 3g

% 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

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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