RASPBERRY CREAM FILLING RECIPE RECIPES

RASPBERRY PIE III RECIPE | ALLRECIPES

Raspberry Pie III Recipe | Allrecipes image

A wonderful way to use those raspberries growing in the yard.

Provided by Nancy Sabatino

Categories Desserts Pies Fruit Pies Raspberry Pie Recipes

Total Time 7 hours 10 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 1 9-inch pie

Number Of Ingredients 9

Ingredients

1 recipe pastry for a 9 inch double crust pie
4 cups raspberries
1 cup white sugar
2?½ tablespoons tapioca
1 tablespoon lemon juice
¼ teaspoon ground cinnamon
? teaspoon salt
4 teaspoons butter
1 tablespoon half-and-half cream

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Mix together the raspberries, sugar, tapioca, lemon juice, cinnamon, and salt until raspberries are well-covered.
Pour into 9 or 10-inch pastry shell. Dot with butter; add top crust and crimp edge.
Make slits in the top crust and brush with cream. Bake in the preheated oven for 15 minutes to set the crust. Reduce heat to 375 degrees F (190 degrees C) and bake until crust is golden and filling is bubbly, about 25 minutes more. Allow pie to cool completely before serving.

Nutrition Facts : Calories 270.2 calories, CarbohydrateContent 44.8 g, CholesterolContent 6.1 mg, FatContent 10.1 g, FiberContent 5.1 g, ProteinContent 2 g, SaturatedFatContent 3.3 g, SodiumContent 168.5 mg, SugarContent 28 g

RASPBERRY-CREAM CHEESE CANDY CANE CRESCENT DANISH RECIPE ...

Raspberry-Cream Cheese Candy Cane Crescent Danish Recipe ... image

Whether you need to distract the kids from opening presents on Christmas morning or feed your overnight guests around the holidays, this candy cane-shaped Danish filled with fresh raspberries and cream cheese is the way to do it.

Provided by Pillsbury Kitchens

Total Time 45 minutes

Prep Time 20 minutes

Yield 6

Number Of Ingredients 8

Ingredients

1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
4 oz (from 8-oz package) cream cheese, softened
2 tablespoons plus 1 teaspoon granulated sugar
3/4 cup fresh raspberries
2 tablespoons raspberry preserves
1 tablespoon butter, melted
1/4 cup powdered sugar
1/2 to 1 teaspoon milk

Steps:

Heat oven to 375°F. Line large cookie sheet with cooking parchment paper; spray generously with cooking spray. Unroll dough; separate into 8 triangles. Cut each triangle in half lengthwise. On cookie sheet, place crescent triangles lengthwise in long row, pointing same direction, with edges overlapping slightly on cookie sheet. Press overlapping edges together to help seal, but leave triangle points free.
In small bowl, beat cream cheese and 2 tablespoons of the granulated sugar with spoon until well blended. Spread cream cheese mixture in 2 1/2-inch wide strip lengthwise on widest part of dough, leaving 1/2-inch edge. In small bowl, toss raspberries and preserves; place on top of cream cheese layer.
Fold over tips of dough to enclose filling; pinch ends of dough on edge to attach. Gently picking up top end of dough, curve one end of strip to form top of cane. Brush dough with melted butter; sprinkle remaining 1 teaspoon granulated sugar over top.
Bake 16 to 20 minutes or until golden brown. Cool 5 minutes on cookie sheet. Use spatula to carefully help slide Danish from parchment to serving platter, loosening edges with spatula first, if needed. In small bowl, mix powdered sugar and 1/2 teaspoon of the milk until well blended. If too thick to drizzle, add additional drops of milk. Drizzle with fork over top. Serve warm.

Nutrition Facts : Calories 290 , CarbohydrateContent 33 g, CholesterolContent 25 mg, FatContent 3 , FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 360 mg, SugarContent 18 g, TransFatContent 0 g

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