Why You’ll Love This Recipe
These crescent pastries strike the perfect balance between sweet and indulgent, while being incredibly simple to prepare. With just a few ingredients and minimal prep time, you can have a bakery-style treat fresh from your oven. The combination of raspberry and chocolate is timeless, and the soft crescent roll dough makes for a deliciously light and fluffy pastry shell.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Refrigerated crescent roll dough
- Semi-sweet or milk chocolate chips (or chopped chocolate)
- Raspberry preserves or jam
- Powdered sugar (optional, for dusting)
- Egg (optional, for egg wash)
Directions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Unroll the crescent roll dough and separate it into triangles along the perforations.
- Place about 1 teaspoon of raspberry preserves and a few chocolate chips near the wide end of each triangle.
- Carefully roll each triangle up, starting from the wide end and rolling toward the point to form a crescent shape.
- Place crescents on the baking sheet, spacing them slightly apart.
- Optional: Brush with a lightly beaten egg for a glossy finish.
- Bake for 10–12 minutes or until golden brown and cooked through.
- Let cool slightly before dusting with powdered sugar, if desired. Serve warm.
Servings and timing
This recipe makes 8 crescent rolls.
Preparation time: 10 minutes
Baking time: 12 minutes
Cooling time: 5 minutes
Total time: Approximately 27 minutes
Variations
- Use dark chocolate or white chocolate for a different flavor twist.
- Add chopped nuts like almonds or hazelnuts for added crunch.
- Substitute raspberry preserves with strawberry, cherry, or apricot jam.
- Add a small dollop of cream cheese with the chocolate and raspberry for a creamy filling.
- Drizzle with melted chocolate or glaze instead of powdered sugar.
Storage/Reheating
Store cooled crescents in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
To reheat, warm in a 300°F (150°C) oven for 5–7 minutes or microwave for about 15–20 seconds. For best texture, use the oven to preserve crispness.
FAQs
Can I make these ahead of time?
Yes, you can assemble the crescents a few hours ahead and refrigerate them until ready to bake.
Can I use puff pastry instead of crescent dough?
Yes, puff pastry works well and offers an extra flaky texture. Adjust baking time as needed.
What type of chocolate works best?
Semi-sweet or milk chocolate chips are ideal, but dark or chopped chocolate bars also melt well and taste great.
Can I use fresh raspberries?
Yes, you can add a few fresh raspberries, but be careful not to overfill, as they release moisture when baked.
Do I need to use an egg wash?
No, it’s optional. The egg wash gives a shiny, golden finish but isn’t necessary for taste or baking success.
How do I keep the filling from leaking?
Don’t overfill, and seal the dough edges tightly before baking. Chilling the crescents before baking can also help.
Can I freeze them?
Yes, you can freeze the baked crescents. Let them cool completely, then wrap and freeze for up to 1 month. Reheat before serving.
What other fillings can I try?
Nutella, peanut butter with jam, marshmallows with chocolate, or cream cheese with fruit preserves are all great options.
How do I make them extra fancy?
Drizzle with melted chocolate or glaze, sprinkle with chopped nuts, or serve with a scoop of vanilla ice cream.
Are these good for breakfast?
Yes, they make a sweet and satisfying addition to any breakfast or brunch spread.
Conclusion
Chocolate Raspberry-Filled Crescents are a fast, flavorful pastry perfect for any occasion. Whether you’re hosting brunch or simply treating yourself, these warm, gooey rolls bring together the irresistible combination of chocolate and raspberry in a buttery crescent shell. With minimal effort and maximum flavor, this recipe is one you’ll reach for again and again.
PrintChocolate Raspberry-Filled Crescents
Chocolate Raspberry-Filled Crescents are a quick and easy pastry featuring buttery crescent dough wrapped around a warm, gooey filling of chocolate and raspberry preserves. Perfect for breakfast, dessert, or snacking.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 8 crescents
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 can refrigerated crescent roll dough (8 count)
- 1/4 cup semi-sweet or milk chocolate chips (or chopped chocolate)
- 1/4 cup raspberry preserves or jam
- 1 egg, beaten (optional, for egg wash)
- Powdered sugar (optional, for dusting)
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Unroll crescent dough and separate into 8 triangles along the perforations.
- Place 1 teaspoon of raspberry preserves and a few chocolate chips near the wide end of each triangle.
- Roll each triangle from the wide end to the tip to form crescent shapes, enclosing the filling.
- Place crescents on the baking sheet, spaced slightly apart.
- Optional: Brush with beaten egg for a glossy finish.
- Bake for 10–12 minutes, or until golden brown and fully cooked.
- Let cool slightly, then dust with powdered sugar if desired.
- Serve warm.
Notes
- Don’t overfill to prevent leaking during baking.
- Use dark, milk, or white chocolate depending on preference.
- Chilling the assembled crescents for 10–15 minutes before baking helps prevent filling from leaking.
- Best enjoyed fresh but can be reheated.
Nutrition
- Serving Size: 1 crescent
- Calories: 190
- Sugar: 10g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
