Raspberry Crescent Squares

READY IN: 45mins
Recipe by Shelby Jo

Taken from Taste of Home's Holiday Recipe Card Collection 2008. "Refrigerated cresent roll dough makes preparing this lovely dessert a breeze. Guests will rave over the bars' flakey crust and fruity cheesecake-like flavor."

Top Review by kittycatmom

Shelby Jo, this is a wonderful recipe! I made this tonight to take to work in the morning, but DH decided it smelled to good to pass up! I used Pillsbury "Creative Creations" Crescent Dough - so I didn't worry about perforations... I also used recipe #30735 by Derf because it is the BEST for lemon curd!!! Delicious!!! DH and I enjoyed this very much!!!! Made for 1-2-3 Hit Wonders 09.

Ingredients Nutrition

  • 2 (453.59 g) tubes refrigerated crescent dinner rolls
  • 29.58 ml lemon curd
  • 2 (453.59 g) cream cheese, softened
  • 2 eggs, seperated
  • 141.74 g seedless raspberry preserves (original recipe said 1/2 to 3/4 of a 9.5 oz. jar)
  • 236.59 ml confectioners' sugar
  • 14.79 ml warm water


  1. Unroll 1 tube of crescent dough; press into the bottom of a greased 9 x 13 in baking pan sealing seams and perforations. In a bowl, combine curd, cream cheese, and egg yolks. Beat until smooth.
  2. Spread cream cheese mixture over crescent dough. Drop preserves over cream cheese mixture and swirl with a spatula. Unroll remaining crescent dough, flatten dough, sealing seams and perforations. Lay flat on top of cream cheese mixture. Beat egg white until foamy and brush over dough.
  3. Bake at 350 for 25-35 minutes or until dough is golden brown. Cool on a wire rack. Combine confectioners' sugar and water. Drizzle over crust. Chill well before cutting.

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