raspberry palmier shortcakes

How To Make raspberry palmier shortcakes

• 1

  Heat oven to 375 degrees F. Line cookie sheet with cooking parchment paper. Separate or cut dough into 4 (4 x 7") rectangles; if using crescent roll dough, firmly press perforations to seal.
• 2

  Sprinkle 1 Tbsp of the granulated sugar on cutting board. Place 2 dough rectangles on sugar; press lightly. Brush tops of dough with about 1 Tbsp of the melted butter & about 1 Tbsp of the raspberry preserves; sprinkle with 1 Tbsp 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" apart on parchment lined cookie sheet. Sprinkle with coarse sugar. Press each slightly to flatten.
• 5

  Bake 10 - 13 minutes or until golden brown. Cool 1 minute; remove from cookie sheets. Cool completely.
• 6

  In medium bowl, beat cream cheese & 2 Tbsp granulated sugar with electric mixer on medium speed until smooth; slowly add whipping cream. Increase mixer speed to high & beat until light & fluffy.
• 7

  On serving plate, top 1 palmier with about 1 Tbsp cream cheese filling. Top with 1 tsp raspberry preserves & 3 fresh berries. Place another palmier on top & press slightly. Sprinkle with powdered sugar, if desired.
• 8

  NOTES: Instead of (or in addition to) the granulated sugar, try these variations: cinnamon & sugar or citrus peel & sugar. Palmiers keep in an airtight container at room temperature up to 4 days. If desired, palmiers can be recrisped in a 300 degree F oven about 5 minutes or until heated through.
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