Quick Raisin-Filled Pastry

California Raisin Marketing Board
  • Yield: 16 servings
  • Prep: 5 mins
  • Cook: 15 mins


1-- (8-ounce) package refrigerated reduced-fat crescent dinner rolls
1/3cup pineapple jam
1cup California raisins
1/4cup powdered sugar
1teaspoon milk


  1. Heat oven to 375F. Unroll crescent dough onto ungreased cookie sheet; divide into 2 long rectangles. Slightly overlap 2 long edges of dough; press to seal seam and all perforations.
  2. Spread jam evenly lengthwise on the middle third of the dough. Sprinkle raisins over jam. Make 1-inch cuts on the outside thirds of the dough, from the outside edge to the filling. Fold strips over filling, alternating sides and angling strips slightly.
  3. Bake at 375F for 12 to 14 minutes or until golden brown. Cool 10 minutes. In small bowl, mix powdered sugar and enough milk to reach drizzling consistency. Drizzle over cooled coffeecake. Slice and serve warm.

Note: Substitute peach or apricot jam for the pineapple jam.

Nutritional Info *per serving

  • Calories 130
  • Glycemic Load 4.38
  • Fat 2.5g
  • Saturated Fat 1g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 1g
  • Cholesterol 0g
  • Sodium 115mg
  • Potassium 70mg
  • Carbohydrate 28g
  • Fiber 0g
  • Sugars 20g
  • Protein 1g
  • Trans Fat 0g
  • Vitamin A 0%
  • Vitamin C 0%
  • Calcium 0%
  • Iron 2%