2 (8-ounce) packages cream cheese
3 tablespoons unsalted butter
1 medium lemon
3/4 cup granulated sugar, divided
2 (8-ounce) cans refrigerated crescent roll dough
All-purpose flour, for rolling
1 pint fresh raspberries (about 2 cups)
Let 2 (8-ounce) packages cream cheese sit at room temperature until softened, 20 to 30 minutes.
Arrange a rack in the middle of the oven and heat the oven to 350°F. Line a 9x13-inch baking dish with aluminum foil or parchment paper so that it hangs over the two long sides.
Melt 3 tablespoons unsalted butter in the microwave or in a small saucepan on the stovetop. Drizzle 1 tablespoon of the melted butter into the prepared baking dish and brush to coat the bottom and sides. Reserve the remaining 2 tablespoons melted butter.
Finely grate the zest of 1 medium lemon into a large bowl, then juice the lemon into the bowl (about 1 tablespoon zest and 3 tablespoons juice). Add the softened cream cheese and 1/2 cup of the granulated sugar and use a wooden spoon to beat vigorously until blended and smooth.
Unroll 1 can of the crescent roll dough onto a lightly floured work surface. Using a lightly floured rolling pin, roll it out to a 9x13-inch rectangle, gently pressing together the dough’s perforations if they start to pull apart. Starting at the short end of the dough, loosely roll up the dough around the rolling pin. Transfer it to the prepared baking dish and unroll the dough back out flat, patting gently so it’s snug and flat in the bottom of the dish.
Pour the cream cheese mixture over the dough. Spread it into an even layer with an offset spatula or table knife. Sprinkle 1 pint raspberries (about 2 cups) evenly over the cream cheese mixture. Lightly press the raspberries into the cream cheese mixture with your hands.
Repeat rolling the remaining can of crescent roll dough into a 9x13-inch rectangle. Starting at one end of the dough, loosely roll up the dough around the rolling pin. Transfer it to the baking dish and unroll the dough back out flat on top of the cream cheese mixture, folding under any excess dough and patting gently to cover.
Brush the dough with the reserved 2 tablespoons melted butter. Sprinkle with the remaining 1/4 cup granulated sugar.
Bake, rotating the baking dish halfway through, until the top is golden brown, 30 to 35 minutes total. Place the baking dish on a wire rack and let cool for 20 minutes. Refrigerate for 1 hour. Grasp the overhanging foil or parchment to remove the slab from the baking dish. Place on a cutting board and cut into 24 pieces.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Fat 14.8 g (22.8%)
Saturated 8.1 g (40.5%)
Carbs 30.7 g (10.2%)
Fiber 2.1 g (8.5%)
Sugars 12.9 g
Protein 5.1 g (10.1%)
Sodium 317.6 mg (13.2%)