Raspberry Palmier Shortcakes

INGREDIENTS

Raspberry Palmiers

1

 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

1/4

 cup granulated sugar

2

 tablespoons butter or margarine, melted

2

 tablespoons raspberry preserves, melted

 Coarse sugar

Cream Cheese Filling

2

 packages (3 oz each) cream cheese, softened

2

 tablespoons granulated sugar

2

 tablespoons whipping cream

Raspberry Filling

1/4

 cup raspberry preserves

1

 cup fresh raspberries

 Mint leaves, if desired

DIRECTIONS

1 Heat oven to 375°F. Line cookie sheet with cooking parchment paper. Separate or cut dough into 4 (4x7-inch) rectangles; if using crescent roll dough, firmly press perforations to seal. 2 Sprinkle 1 tablespoon of the granulated sugar on cutting board. Place 2 dough rectangles on sugar; press lightly. Brush tops of dough with about 1 tablespoon of the melted butter and about 1 tablespoon of the raspberry preserves; sprinkle with 1 tablespoon granulated sugar. Place one rectangle on top of another; tightly roll both short sides of rectangle at the same time so they meet in the middle. Refrigerate rolls for 20 minutes for easier cutting. 3 Repeat step 2. 4 Using a thin serrated knife, cut each roll into 10 slices. Place cut side down 2 inches apart on parchment-lined cookie sheet. Sprinkle with coarse sugar. Press each slightly to flatten. 5 Bake 10 to 13 minutes or until golden brown. Cool 1 minute; remove from cookie sheets. Cool completely. 6 In medium bowl, beat cream cheese and 2 tablespoons granulated sugar with electric mixer on medium speed until smooth; slowly add whipping cream. Increase mixer speed to high, and beat until light and fluffy. 7 On serving plate, top 1 palmier with about 1 tablespoon cream cheese filling. Top with 1 teaspoon raspberry preserves and 3 fresh berries. Place another palmier on top and press slightly. Sprinkle with powdered sugar if desired.