Ingredients
- 2 8 ounce packages refrigerated crescent roll dough (seamless sheets if possible)
- 1 21 ounce can raspberry pie filling
- 6 ounces fresh raspberries gently mashed with a fork
- 1 egg plus 2 tablespoons milk or water (for an egg wash)
- Optional: cinnamon and sugar for topping
Instructions
- Preheat oven to 350 degrees F.
- Spray a 13-in x 9-in baking dish with cooking spray.
- Unroll one package of crescent roll dough in bottom of prepared pan. If not using a seamless sheet, gently pinch perforations together to seal.
- Spread pie filling evenly over dough. Sprinkle with mashed raspberries.
- Unroll second sheet of crescent roll dough on counter, seal any perforations, and lay flat across top of fruit.
- In a small bowl, whisk egg and milk together. Brush egg wash over top of dough. Sprinkle with cinnamon and sugar, if desired.
- Bake for about 30 minutes, or until dough is cooked through and golden brown.
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https://fourbfarm.com/4-ingredient-raspberry-danish/