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An eight-ounce crescent-roll package forms sixteen small pastry cups for cream cheese and raspberry jam. Cut each of its eight triangles in half and press the pieces into a mini muffin pan. Cool briefly before lifting them so the warm filling can settle.
A standard eight-triangle, eight-ounce package yields sixteen pieces when each triangle is halved. Use mini muffin wells, not standard-size cups. If the product has a different piece count, portion by the specified total dough quantity and avoid overstretching thin spots.
Ingredient amounts and preparation
- Set out: 1 package (8 oz) refrigerated crescent roll dough
- Set out: 4 oz cream cheese, brought to room temperature
- Set out: 2 tbsp granulated sugar
- Set out: ½ tsp vanilla extract
- Set out: ⅓ cup raspberry jam
- Set out: Powdered sugar (if you want, for sprinkling)
Cooking sequence and doneness
- Stage 1
- Heat the oven to 375°F and lightly grease sixteen mini muffin wells.
- Stage 2
- Mix softened cream cheese, sugar and vanilla until smooth.
- Stage 3
- Unroll the eight-ounce crescent dough and separate its eight triangles.
- Stage 4
- Cut each triangle in half to make sixteen portions. Press a portion into each mini well without tearing the base.
- Stage 5
- Divide the cream cheese mixture among the cups, keeping it below their edges.
- Stage 6
- Divide the raspberry jam on top.
- Stage 7
- Bake about ten to twelve minutes, continuing as needed until golden and baked through at the bases.
- Stage 8
- Rest briefly in the pan before carefully lifting to a rack. Dust with optional powdered sugar at serving and refrigerate cooled leftovers promptly.
Mix all four ounces of cream cheese with sugar and vanilla, then divide it among the sixteen cups. Divide the one-third cup of jam as well rather than treating the rough spoonful estimate as a separate quantity. Leave room for the pastry to expand. Warm crescent dough becomes sticky and more difficult to press into a thin shell. Work in small batches or return unused dough to the refrigerator briefly. Avoid adding large amounts of flour just to handle it.
What shows the cups are baked?
Check from ten minutes for golden edges and a baked base that lifts without a raw dough layer. Jam stays soft when hot, so a completely motionless filling is not the right test. Continue briefly if the underside is still doughy.
Can these sit out all day?
The cream cheese filling remains perishable after baking. Cool briefly, then refrigerate within two hours and serve in small batches. Add optional powdered sugar shortly before serving so it does not dissolve into the jam during storage. Refrigerate perishable leftovers promptly in shallow containers at 40°F or below; do not wait for a large hot batch to cool completely on the counter. University of Illinois Extension’s leftover guidance gives a three-to-four-day refrigerated window and 165°F for reheating foods served hot. Keep cold salads and toppings chilled, and follow shorter product-label limits where applicable. Do not leave the prepared dish out longer than two hours, or one hour above 90°F; return the remaining batch to cold storage.
Related recipe choices
For another complete recipe, see Gingerbread Thumbprint Cookies Filled with Cranberry Jam or Baked Oreo Cheesecake with Optional Chocolate Ganache. Each has its own ingredient quantities and cooking sequence; keep those measurements separate when choosing a meal. Recipe guidance is based on the listed ingredient amounts and the method checks above. Timing is an estimate rather than a kitchen-test result; ingredient brands and cookware can change the outcome.
Common Questions About This Recipe
- How many cups does the dough make?
A standard eight-triangle, eight-ounce package yields sixteen pieces when each triangle is halved. Use mini muffin wells, not standard-size cups.
- How is the filling allocated?
Mix all four ounces of cream cheese with sugar and vanilla, then divide it among the sixteen cups. Divide the one-third cup of jam as well rather than treating the rough spoonful estimate as a separate quantity.
- Why keep the dough cool?
Warm crescent dough becomes sticky and more difficult to press into a thin shell. Work in small batches or return unused dough to the refrigerator briefly.
- What shows the cups are baked?
Check from ten minutes for golden edges and a baked base that lifts without a raw dough layer. Jam stays soft when hot, so a completely motionless filling is not the right test.
- Can these sit out all day?
The cream cheese filling remains perishable after baking. Cool briefly, then refrigerate within two hours and serve in small batches.