Raspberry Palmier Shortcakes |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 10 |
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Ingredients:
1 (8 ounce) can pillsbury refrigerated crescent dinner rolls |
1/4 cup granulated sugar, divided |
2 tablespoons butter, melted or 2 tablespoons margarine, melted, divided |
2 tablespoons raspberry preserves, melted |
coarse sugar |
2 (3 ounce) packages cream cheese, softened |
2 tablespoons granulated sugar |
2 tablespoons whipping cream |
1/4 cup raspberry preserves |
1 cup fresh raspberry |
mint leaf, if desired |
Directions:
1. Preheat oven to 375 degrees Fahrenheit.
2. Line a cookie sheet with cooking parchment paper.
3. Separate or cut dough into 4 (4x7-inch) rectangles; if using crescent roll dough, firmly press perforations to seal.
4. Sprinkle 1 tablespoon of the granulated sugar on cutting board.
5. Place 2 dough rectangles on sugar; press lightly.
6. Brush tops of dough with about 1 tablespoon of the melted butter and about 1 tablespoon of the melted raspberry preserves; sprinkle with 1 tablespoon granulated sugar.
7. Place one rectangle on top of another; tightly roll both short sides of rectangle at the same time so they meet in the middle.
8. Refrigerate rolls for 20 minutes for easier cutting.
9. Repeat step 2.
10. Using a thin serrated knife, cut each roll into 10 slices.
11. Place cut side down 2 inches apart on parchment-lined cookie sheet. Sprinkle with coarse sugar.
12. Press each slightly to flatten.
13. Bake 10 to 13 minutes or until golden brown.
14. Cool 1 minute; remove from cookie sheets.
15. Cool completely.
16. In medium bowl, beat cream cheese and 2 tablespoons granulated sugar with electric mixer on medium speed until smooth.
17. slowly add whipping cream.
18. Increase mixer speed to high; beat until light and fluffy.
19. On serving plate, top 1 palmier with about 1 tablespoon cream cheese filling.
20. Top with 1 teaspoon raspberry preserves and 3 fresh berries.
21. Place another palmier on top and press slightly.
22. Sprinkle with powdered sugar if desired.
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