Cincin Bulan Sabit Kue Keju Raspberry

Instructions

1. Preheat the oven to 350 degrees Fahrenheit and line a sheet pan with parchment paper.
2. Add 8 ounces cream cheese, 1 large egg, ½ cup granulated sugar, 2 teaspoons vanilla extract, and 1 tablespoon lemon zest to a large bowl. Beat with a hand mixer on medium-high speed until smooth and creamy.
3. Arrange 2 (8-ounce) tubes refrigerated crescent rolls on the sheet pan so the thick ends of the triangles of dough overlap, curving them so there is a large oval in the center of all the joined triangles and the points fan out like a sunburst.
4. Spread the cream cheese mixture over the thickest part of the crescent rolls, then spoon 1 (21-ounce) can raspberry pie filling evenly over the top.
5. Fold the points of the triangles over the top of the fillings and tuck them under the edge of the dough on the other side.
6. Bake for 23-26 minutes, until the dough is golden brown.
7. Let the pastry cool for 5-10 minutes while you prepare the glaze by whisking together ⅔ cup powdered sugar and 1-2 tablespoons milk until it is a slightly runny consistency.
8. Once slightly cooled, drizzle the glaze over the top of the pastry. Slice and serve warm.