Ingredients
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1/4
cup granulated sugar
2
tablespoons butter or margarine, melted
2
tablespoons raspberry preserves, melted
Coarse sugar
2
packages (3 oz each) cream cheese, softened
2
tablespoons granulated sugar
2
tablespoons whipping cream
1/4
cup raspberry preserves
1
cup fresh raspberries
Mint leaves, if desired
Preparation
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.
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.
Repeat step 2.
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.
Bake 10 to 13 minutes or until golden brown. Cool 1 minute; remove from cookie sheets. Cool completely.
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.
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.
