Berry Sweethearts

Berry Sweethearts

David Venable

Prep Time: 10 minutes

Serves: 8–9

Ingredients

  • 1/2 cup strawberry cream cheese, room temperature
  • 1/3 cup fresh raspberries
  • 1 Tbsp red sanding sugar
  • 1 tube crescent dough sheets
  • 1/2 cup confectioner’s sugar
  • 3 to 3-1/2 tsp milk

Preparation

Preheat the oven to 350°F.

Add the strawberry cream cheese and raspberries to a small mixing bowl. Stir together to fully combine, breaking up the raspberries into the cream cheese. Set aside.

Line a cookie sheet with parchment paper. Sprinkle the red sanding sugar all over the parchment paper.

Carefully unroll the crescent dough sheet onto the red sanding sugar.

Then, evenly spread the cream cheese mixture all over the crescent dough sheet.

Place in the freezer for 15–20 minutes.

Working with the short sides of the dough, evenly roll each side to the center.

Cut the dough in about 1" pieces. You will have about 8 or 9 pieces.

Then, reshape the cut pieces of dough into a heart form, slightly pinching the top rounds together, and a point at the bottom.

Spread the hearts at least 1" apart on the same baking sheet. Bake for 15–20 minutes until golden brown.

Meanwhile, add the confectioner’s sugar and milk to a small bowl.

Whisk together to form a glaze.

Remove the hearts from the oven and cool completely.

Drizzle the glaze over .

Cook's Notes

If you don’t like strawberry cream cheese, you could switch it to blueberry or another sweet cream cheese.

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