Raspberry Cream Empanadas

By Tarah716

Ingredients

• 1 (8 count) low fat crescent rolls package
• 1/4 C neufatchel cream cheese
• 2/3 C fresh raspberries, cut large ones in half
• 2 Tbsp brown sugar
• 1 egg white + 1 Tbsp water, beaten
• 2 Tbsp sugar in the raw
• drizzle of dark chocolate for garnish

Preparation

Step 1

Preheat oven 350 degrees.
In a small mixing bowl combine cream cheese and brown sugar; mix to combine.
Line half sheet pan with parchment paper.
Unfold crescent roll dough and divide into 4 rectangles (2 crescent pieces each)
Fold raspberries into cream cheese mixture and gently fold to combine.
Divide mixture among the 4 rectangles, spooning into the the bottom half.
Fold top half over and crimp edges together with a fork.
Brush with egg white and sprinkle with sugar in the raw.
Bake 12-14 minutes or until golden brown.
Cool on cooling rack.
Once cool, drizzle with dark chocolate, a sprinkle with a little more sugar in the raw for garnish.
Enjoy!