Scotland is the country of origin for this confection. It reminds me of fudge. When sealed tightly, it keeps quite well.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (8 ounce) package cream cheese, softened
- ½ cup white sugar
- ⅛ cup Key lime juice
- 1 teaspoon vanilla extract
- 1 (8 ounce) package refrigerated crescent roll dough (such as Pillsbury®
- 1 tablespoon unsalted butter, melted, or more as needed
- 2 teaspoons cinnamon sugar, or as needed
- ½ cup fresh raspberries
- ¼ cup water, or more as needed
- ⅛ cup white sugar
- 3 tablespoons apricot jam
- 1 lemon, juiced
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine cream cheese, sugar, Key lime juice, and vanilla extract in a bowl with an electric mixer.
- Unroll and lay 1/2 of the can of crescent rolls in the bottom of an 8×8-inch baking dish. Spread the cream cheese mixture on top. Unroll and layer remaining crescent rolls over cream cheese. Brush melted butter over the top and sprinkle with cinnamon sugar.
- Bake in the preheated oven until bubbly and slightly browned, about 25 minutes.
- While crescents are baking, crush raspberries in a saucepan and add 1/4 cup water, sugar, apricot jam, lemon juice, and vanilla extract. Bring to a simmer. Cook until smooth, adding more water as needed.
- Let crescents cool and serve with sauce.
Nutrition Facts
| Calories | 417 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 46 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 11 g |
| Sodium | 409 mg |
| Sugars | 29 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |