Ingredients
4 ounces cream cheese, softened1/4 cup plus 1/2 cup confectioners’ sugar, divided1 can (8 ounces) refrigerated crescent rolls1/2 cup seedless raspberry jam2 teaspoons 2% milk
Preparation
In a small bowl, beat cream cheese and 1/4 cup confectioners’ sugar until smooth. Unroll crescent dough and separate into four rectangles; seal perforations. Cut each rectangle in half, making eight squares.
Transfer squares to a parchment-lined baking sheet. Spread 1 tablespoon cream cheese mixture diagonally across each square. Top with 1 tablespoon jam. Bring two opposite corners of dough over filling; pinch together firmly to seal.
Bake at 375° for 10-12 minutes or until golden brown. Combine milk and remaining confectioners’ sugar; drizzle over pastries. Serve warm. Refrigerate leftovers.
