Menu Enter a recipe name, ingredient, keyword...

Easy Raspberry Nutella Danish


Crescent rolls filled with Nutella and fresh raspberries are baked to a golden brown and drizzled with sweet glaze.

Google Ads
Rate this recipe 4.8/5 (9 Votes)


  • 1 can Pillsbury Crescent Rolls (8-rolls)
  • 1/3 cup Nutella or other chocolate hazelnut spread
  • 1 cup fresh raspberries
  • 1/4 cup powdered sugar
  • 2 to 3 teaspoons heavy whipping cream


Servings 8
Preparation time 10mins
Cooking time 30mins
Adapted from


Step 1

Preheat oven to 350°F.

Unroll Crescent Rolls onto a large sheet of parchment paper that’s sitting on a cookie sheet. Press the seams together to form one large rectangle.

Using a knife, cut strips 1-inch apart up and down both sides of the Crescent Roll rectangle, leaving about 3inches of untouched space in the center for the filling. Spread the Nutella up and down the center where there are no cuts. Sprinkle with the raspberries. Wrap each slice up and over the filling, overlapping as necessary.

Bake for 12 to 15 minutes until golden brown. Cool completely before glazing.

To make the glaze: whisk powdered sugar with 2 teaspoons heavy whipping cream, adding a third if needed for consistency. Drizzle over strudel, slice, and serve.

Store in an airtight container for up to 3 days.

Note: You can also use a Puff Pastry Sheet (thawed) if you don't have crescent rolls on hand.

You'll also love

Review this recipe

Crescent Apple Danish Blueberry Danish Puff