4 from 3 votes

Raspberry Cream Cheese Roll Ups

By: Julia Pacheco
Flaky pastry filled with sweet raspberry and creamy cheese—these roll ups are an easy treat that looks as good as it tastes.
Prep: 30 minutes
Cook: 20 minutes
Total: 50 minutes
Servings: 4 servings
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Ingredients 

  • 1 Pillsbury pie crust, room temp.

Cream Filling

  • 4 oz cream cheese
  • 1 egg yolk
  • ¼ cup sugar
  • 1 tsp vanilla
  • 1 tsp lemon juice

Raspberry Filling

  • 1 cup fresh raspberries
  • ¼ cup sugar
  • 3 tbs water
  • 1 ½ tbs cornstarch

Instructions 

Cream Filling

  • In a large bowl or stand mixer, mix cream cheese until soft and light about 1-2 minutes. Add the remaining cream filling ingredients and mix additional 2 minutes.

Raspberry Filling

  • In a saucepan over low heat, add raspberries and sugar. Give it a really good stir.
  • In a small bowl, whisk mix the cornstarch and water and pour into saucepan.
  • Keep heat on low until thicker, about 7 minutes. Remove from heat and set aside.

Assembly

  • Heat oven to 375℉ and line a baking sheet with parchment paper.
  • Lay out the pie dough, cut like 14 – 16 pizza like triangles. Keep in place.
  • Spread cream cheese over evenly follow by the raspberry.
  • Roll from the outer edge in. (some filling will spill out, its expected!) Transfer to baking sheet.
  • Place in the oven for 25 minutes or until lightly golden. Remove and let stand a few minutes and top with a sprinkle of powdered sugar.

Video

Nutrition

Calories: 434kcal | Carbohydrates: 54g | Protein: 5g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 77mg | Sodium: 266mg | Potassium: 132mg | Fiber: 3g | Sugar: 28g | Vitamin A: 456IU | Vitamin C: 8mg | Calcium: 50mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Julia Pacheco

Hello, I’m Julia Pacheco, and I’m so glad you’re here! I’m a published cookbook author with a passion for creating delicious, budget-friendly meals. My blog focuses on recipes that are accessible and enjoyable, because I truly believe in the power of food to heal, inspire, and bring people together. From early lessons in the kitchen with my mom to navigating life on WIC and food stamps, I’ve learned the value of making every meal count. Cooking has been my creative outlet, a way to connect with others, and it even helped me land my dream job.

Read More About Me

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4 Comments

  1. Debbie says:

    Yes, please.

    Reply
  2. Sandra D says:

    Making today with my own raspberries, but will use Pillsbury Crescent Rolls!

    Reply
    1. Sandra D says:

      Might have been better with the pie crust – mine were soft to roll and and VERY messy (probably could have used two packages for the amount of the raspberry and cream cheese fillings). They taste good, though!

      Reply
  3. Beatrice Scissons says:

    I picked up the ingredients and now, my Daughter and I have a date with destiny! Lol

    Reply