Deliciousness: Raspberry Crescent Squares!

About a week ago, my oldest brother became a father, and I became an aunt for the third time. Since the baby was a girl, I decided to make some yummy pink snacks to celebrate!

Can't get much girlier than this, right here.

Really, if you need more of an intro to this recipe than that photo, you've got issues. Seriously though, these things are AMAZING. You're going to want to double the recipe (which is really easy, by the way), because you'll have eaten half of them before anyone else can reach the pan. They're also stupid easy. Here's what you need:

For the Squares:

• 1 can seamless crescent dough
• 12 frozen raspberries
• 4 oz cream cheese, softened
• 1/4 cup raspberry jam
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 cup powdered sugar

For the Topping:

• 1 egg, slightly beaten (toss a splash of water in there, too)
• 1 Tablespooon Sugar
• 1 teaspoon cinnamon

Note about doubling: If you're going to double the filling, buy 2 extra cans of crescent dough. I always have about half the filling left over!

Preheat your oven to 375°. Open your can of seamless crescent dough and cut it into 12 squares. I kind of biffed it on mine and cut rectangles. Next time, I'll cut 3 long strips and then cut each strip into 4 pieces.

Der, Sarah. These are not squares.

Toss everything else except the raspberries into a bowl and cream it all together. If you have a Magic Bullet, like I do, you can use that. Otherwise, just use a mixer. Flatten out each of your little pieces of dough so they're about 3-4 inches square. Plop about a tablespoon or so of filling in the middle, and top it with a raspberry.

Almost done already! See how cute and pink?

Fold each corner towards the middle of the square, and pinch the edges together, like so:

The mathematician inside me would like to point out that technically, this is a parallelogram, not a square.

Repeat for the remaining bits of crescent dough. Line them all up on a greased cookie sheet, and baste with the egg wash. Mix the cinnamon and sugar together, and sprinkle over the top.

Now we're cookin' with gas! Or...something.

Put them in the oven for 10-12 minutes or until the crescent rolls are cooked through. Remove from oven. Hoard from others. These are really, really good warm.

I think I ate about 4 of these right away. Best not to think about the calories, really.

I feel like there are probably endless variations of these. Cream cheese + apple butter + apples? Cream cheese + peach preserves + peaches? I bet almost any fruit would be equally tasty. My original inspiration for this recipe used strawberries; you can find over at Rumbly in My Tummy. You could even top them off with nuts, or powdered sugar, or candied sprinkles, if you wanted a little bit of crunch. However you decide to go, you're going to be really happy. Don't say I didn't warn you!

Oh hey, it's about time I announced the winner of my Infinity Scarf giveaway, yes? It's Pamela McGary! Congrats, Pam! I'll PM you over on Ravelry to get your mailing address. :) Thanks to everybody who stopped by! I've got a little hint for you: You're going to want to come back, because my next giveaway is going to involve about 1600 yards of alpaca yarn, a magazine subscription, another project bag, and, if I can swing it, a pair of Signature Needles!