Best Quick And Easy Raspberry Cream Cheese Pastries Recipes

Quick and Easy Raspberry Cream Cheese Pastries image

Provided by Dawn Emel @stylist89

Number Of Ingredients 7

4 tube(s) pillsbury's crescent rolls
2 box(es) 8 oz cream cheese
1 cup(s) sugar (for cream cheese mixture)
1 teaspoon(s) vanilla extract
1 can(s) fruit pie filling (we like raspberry)
1/4 cup(s) sugar (to sprinkle on top before baking)
1/4 cup(s) melted butter (to brush top)

Steps:

Pre heat oven 325. Warm cream cheese to room temp. I submerse the bag in hot water till its slightly warm, it makes it easier to mix and spread. Mix in sugar and vanilla. Set aside.
Spread two of the crescent rolls flat on two different cookie sheets. One if you can fit them.
Spread cream cheese mixture out evenly over the top of both. Make sure to leave the edges clear to seal.
Spread pie filling on top of cream cheese. Half a can for each.
Unroll and spread remaining cans of crescent rolls over top of the fruit and seal the edges.
Brush with melted butter, sprinkle with sugar and bake for 25 min or until golden brown.

Raspberry Cream Cheese Pie image

Provided by Brandy Woodbury

Categories Pies

Time 10m

Number Of Ingredients 6

1 graham cracker crust
8 oz cream cheese
1 can(s) sweetened condensed milk
1 tsp pure vanilla extract
1/3 c lemon juice concentrate
1 can(s) chilled raspberry pie filling

Steps:

1. In a large mixing bowl combine softened cream cheese and sweetened condensed milk with an electric hand mixer until there are no lumps (The better quality cream cheese the easier it is to have no lumps). Takes about 3 minutes on medium speed.
2. Fold in vanilla and lemon juice gently with a spoon. The mixture will be thin and then, thicken up quickly from lemon juice.
3. Scoop mixture into graham cracker crust. Spread evenly.
4. Place in fridge for at least 4 hours; over night is best.
5. Carefully, spread chilled pie filling over cream cheese mixture, cut, and enjoy.