Raspbery Twists with Lemon Glaze
These raspberry twists with lemon glaze combine sweet raspberry filling with golden, buttery crescent dough, and a sweet, citrusy glaze to create a delicious treat you'll love.
Servings: 14 Twists
Ingredients
- 2 cans Pillsbury crescent rolls
Raspberry Filling
- 12 ounce fresh raspberries
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ¼ cup lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon lemon zest
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
Instructions
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
Raspberry Filling
- In a saucepan over medium heat, add raspberries, sugar, brown sugar, lemon zest, lemon juice, and cornstarch. Stir and bring to a boil until the raspberries start to thicken. Let cool.
- On a lightly floured surface, lay out crescent dough, one can at a time, and pinch the perforated lines together.
- Roll dough so edges are even.
- Carefully slice into 1-inch strips lengthwise and then cut each strip in half. (Should have 14 pieces of dough from each can of crescent rolls)
- Add some raspberry mixture down the center of one strip.
- Place another strip on top of the raspberry mixture.
- Gently twist the two strips together and lay on the prepared baking sheet.
- Repeat with the remaining ingredients.
- Bake for 10-12 minutes or until golden.
- Remove from the oven and let cool.
Lemon Glaze
- Mix all the glaze ingredients together and spoon glaze over the cooled twists. Enjoy!
Notes
Tips
- Keep your heat on medium when cooking the filling to avoid burning.
- Give the dough a gentle roll to even out the edges after sealing the seams.
- Let the twists cool fully so the glaze stays in place instead of sliding off.