These Raspberry Cream Empanadas are every bit as good as they look!
They take about 24 minutes, from start to finish and are simple to make for breakfast, brunch, or dessert.
Ruthie Knudsen from Cooking with Ruthie suggests surprising your family with them hot out of the oven for Valentine's Day.
1 8 count low fat crescent rolls package
1/4 cup neufatchel cream cheese
2/3 cup fresh raspberries, cut large ones in half
2 tablespoon brown sugar
1 egg white + 1 Tbsp water, beaten
2 tablespoons sugar in the raw
drizzle of dark chocolate for garnish
Preheat oven 350 degrees.
In a small mixing bowl combine cream cheese and brown sugar; mix to combine.
Line half sheet pan with parchment paper.
Unfold crescent roll dough and divide into 4 rectangles (2 crescent pieces each)
Fold raspberries into cream cheese mixture and gently fold to combine.
Divide mixture among the 4 rectangles, spooning into the the bottom half.
Fold top half over and crimp edges together with a fork.
Brush with egg white and sprinkle with sugar in the raw.
Bake 12-14 minutes or until golden brown.
Cool on cooling rack.
Once cool, drizzle with dark chocolate, a sprinkle with a little more sugar in the raw for garnish.
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