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The Raspberry Orange Pastry Ring is good and so easy you’ll make it a staple of your holiday brunches and weekend breakfasts. Crescent rolls are wrapped around the raspberry orange filling, then topped with an easy orange icing and toasted, sliced almonds. Who needs a bakery?

Raspberry Orange Pastry Ring:

This raspberry orange pastry ring is so good, and so easy, you won’t need to run to the bakery the next time you want a decadent, tender, sweet, fruit filled pastry! It also has only five ingredients. Raspberry jam and orange zest are combined to make the filling, then spread on a flaky crescent roll dough. That’s right, all you need for the pastry dough is to pop open that can of crescent rolls that’s probably already in your fridge! And then there’s the fresh orange icing and toasty sliced almonds on top – the perfect finishes.

The Ingredients:

The reason this pastry ring is so easy is that you don’t have to make the pastry! You’ll start with a can of crescent rolls (try to get the large size if you can find it). After that, all you need are raspberry jam, an orange, powdered sugar and sliced almonds. Buy the best jam you can find since it’s the star of the filling. You won’t want to use jelly, or a pure fruit spread here, they will be too liquidy when the ring is baking. If you don’t like raspberry, substitute your favorite jam. I think apricot, strawberry or peach preserves would all be great.

The Preparation:

You’ll be using both the zest and the juice of the orange for this recipe. Take your zester and zest only the colored part of the orange, not the white part underneath. The white part, or pith, is pretty bitter, so you don’t want to add that to your filling. Once the orange is zested, cut it in half and either squeeze the juice by hand, or use a juicing tool of your liking.

I did forget the sliced almonds in the picture of the ingredients above, but don’t forget them for your pastry ring! They are delicious, a nice crunch on top of the tender pasty. You can toast them on a dry cookie sheet as your oven is preheating. Just watch them, because they can burn quickly.

After you pop open your can of crescent rolls, try to take them out of the can in one piece. Then lay the dough on a surface it won’t stick to, like your counter, or the back of a cookie sheet. Now you’ll pinch together the perforations in the dough. Don’t skip this step because this will keep your filling from oozing out of the dough while the pastry ring is baking!

Next, in a small bowl, add the orange zest to the jam and stir to combine well. Once combined, spread the jam on one side of the dough, the long way, leaving a half inch or so around the edge.

Now take the side without jam and fold it over to cover the filling, meeting the other edge. Roll the bottom edge up and pinch to close.

Now you’ll move the dough onto your baking sheet. Line your baking sheet with parchment paper, or use a silpat mat. I used a half sheet pan and had plenty of room. Carefully lift the dough and place the middle on the baking sheet. Now then wrap each end to meet in a circular shape. Pinch the ends together well because, again, we don’t want any of the delicious filling to escape.

Finally, take your kitchen scissors or a sharp paring knife and make small slits every few inches into the top of the dough ring (don’t cut all the way through, just the top layer). This helps release steam as it bakes. No one wants a jam filled dough ring to explode in their oven! That probably wouldn’t happen, but the jam could end up escaping. Also, the slits look pretty on the finished pastry ring. Now all you have to do is wait for it to bake, this is the hard part.

You can see from the picture that a few perforations showed after baking, but that’s fine, you’ll be covering the top with yummy fresh orange icing and toasted almonds, so no one will notice.

The Payoff:

Let the pastry ring cool down for 15 minutes or so before you ice it, or the icing will just melt into the hot pastry. This icing is so easy, just two ingredients, powdered sugar and the fresh orange juice you squeezed. You won’t believe the incredible orange flavor you’ll get by using the fresh juice. Once the pastry ring has cooled, pour the icing in a thin stream back and forth over the top, you don’t want to coat it completely. Finally, sprinkle your toasted almonds on top of the icing.

Make a Raspberry Orange Pastry Ring this weekend for breakfast, brunch or whenever you are craving a sweet, flaky pastry treat! Fair warning, you won’t be able to stop at just one slice.

Raspberry Orange Pastry Ring

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Author: Kristine
Yield: 4-8 1x

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Description

The Raspberry Orange Pastry Ring is so good, and so easy. It’s decadent, tender, and sweet. This fruit filled pastry is perfect for entertaining too!

Ingredients

Scale

1 can of “grands” crescent rolls (the large kind) – I used a 12 oz can
1/2 cup of good raspberry jam/preserves (not jelly)
1 teaspoon of orange zest
1 cup of powdered sugar
2 tablespoons of freshly squeezed orange juice
1/4 cup sliced almonds, toasted

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Instructions

Preheat oven to 350 degrees. Line a cookie sheet or half sheet pan with parchment paper.
Toast the almonds on a separate, dry sheet pan while the oven is heating. It will take about 4-5 minutes. Watch them carefully, they burn quickly! Set almonds aside.
Zest and juice the orange. You’ll need about 1 teaspoon of zest and 2 tablespoons of juice.
Put the raspberry jam and orange zest in a small bowl and stir well to combine.
Pop open the crescent rolls and try to remove from the canister in one piece. Place on a flat surface like your counter or the back of a cookie sheet. Pinch together all the perforations in the dough so the jam filling won’t leak out.
Spread the jam mixture on one half of the dough, the long way, leaving about 1/2 inch around the edge. Fold the other side over the jam and pinch the long edge together.
Carefully pick up and move the dough to the parchment lined sheet pan, placing the middle down first and curving the ends around to form a circle. Pinch the edges of the ends together so you have a continuous circle shape.
Use your kitchen scissors to cut small slices a few inches apart into the top side of the dough. This will allow steam to escape as the pastry ring is baking. Bake for 18-20 minutes, until golden brown. Let cool for 15 minutes or so before icing.
Mix together the powdered sugar and orange juice in a small bowl. Pour in a small stream over the pasty ring, moving back and forth to create a pretty design. You don’t want to cover the entire pastry ring in icing. Sprinkle the toasted almonds on top and dig in!