38 FOUR SEASONS BREEZE | JANUARY 2024
• 1 (12 ounce) can refrigerated crescent rolls, 8 count
• 1/3 cup good quality semisweet chocolate chips, or a semisweet
bar chopped into pieces
• 24 fresh raspberries (about 3/4 cup)
• Zest of one orange (optional)
• Powdered sugar to dust crescents
INGREDIENTS
DIRECTIONS
1. Preheat oven to 350 degrees.
2. Line a 12" by 18" cookie sheet with parchment paper.
3. Open can and unroll dough. Separate along perforations into
eight triangles, patting each triangle to slightly enlarge.
4. Place about 1/2 to 3/4 Tablespoon chocolate chips in a single
layer, starting on short side of the triangle, leaving 1/4-inch
edge at the bottom and sides. Sprinkle a slight pinch of the
orange zest over the chips. Top with a row of three raspberries,
placed within a 1/4 inch of the short edge. Roll up the triangle
starting at the short edge, rolling to the opposite point. Place
crescents, point side down on the baking sheet
5. Bake 14 to 16 minutes, or until they are golden brown. Remove
from oven and immediately sprinkle with the powdered sugar.
Allow crescents to cool slightly before serving.
If you have any questions, please feel free
to call or text me at (951) 275-7081.
Chocolate Raspberry Crescents
Want a sweet decadent flaky pastry that is filled with warm oozing chocolate and lovely raspberries? Here is a quick pastry that only uses five
ingredients, and can be made in 30 minutes! It's perfect to serve with a brunch, as an appetizer, a dessert, or as a snack. Prep time: 10-15
minutes; bake time: 14-16 minutes; total time: 30 minutes; makes eight crescents.
