Imagine biting into a flaky, golden crescent roll, bursting with the vibrant, sweet tang of homemade raspberry jam, subtly kissed with the warmth of Irish whiskey and the rich caramel notes of light brown sugar. This isn’t just jam; it’s a flavor experience. And the best part? It’s surprisingly simple to create with the help of ordinary everyday store-bought crescent rolls and a simple two-ingredient powdered sugar icing. This jam-filled breakfast crescent roll recipe is one you’re definitely going to want to wake up early for.
Each year, St. Patrick’s Day arrives and I irritatingly discover that the bottle of Jameson Irish Whiskey I purchase each year to use for baking is once again either almost empty or completely non-existent. Well, thankfully, that wasn’t an issue this year. It seems that the “Guilty Leprechaun” who is most often responsible for my whiskey’s disappearance each year, may have finally learned their lesson. Or perhaps it’s just that they have finally wised up and now buy a mega-sized bottle of Irish whiskey to keep in our garage to continuously fill my wee baking-sized bottle back up again each time it comes close to being empty from their occasional nips here and nips there. Either way, I’m honestly just thrilled to discover that there was zero need to venture out and buy another bottle this St. Patrick’s Day season while in the middle of making a recipe. Although, come to think of it, that wee “Boozy Liquor Thief” also likes to walk away with my Baileys Irish Cream each year as well, so there’s still a chance that I may be headed to the liquor store. Good thing I was making these Jameson Irish Whiskey boozy jam-filled pastries instead of these Baileys Irish Cream boozy drizzled pastries, right? P.S. You’re gonna want to spoon, drizzle, and slather this Raspberry Irish Whiskey Jam on pretty much everything from now on. It’s absolutely heavenly, and if I were to take a guess, it’s also Boozy Liquor Thief, Guilty Leprechaun, and B.O.B. Bob approved.
Ingredients:
- 6-oz. Fresh Raspberries, Rinsed & Drained
- 1/3 Cup Irish Whiskey
- 1/3 Cup Light Brown Sugar, Packed
- 1 Tablespoon Light Corn Syrup
- 1/4 Teaspoon Finely Ground Sea Salt
- 1 Teaspoon Vanilla
- 1 (8-oz.) Package Pillsbury Original Crescents
- 1/2 Cup Powdered Sugar
- 2 to 3 Teaspoons Cold Water (Approximately)
Directions:
- Place the raspberries, whiskey, brown sugar, corn syrup, and sea salt into a medium heavy-bottomed saucepan over high heat.
- Cook for 7 minutes, stirring constantly. Use a wooden spoon or silicone spatula to stir the jam, using it to mash the raspberries as you stir.
- Remove the jam from the heat and stir in the vanilla. Use a silicone spatula and a fine-mesh sieve or colander to strain the seeds out of the jam into a small heat-safe glass bowl. Continue to scrape the jam through the fine-mesh sieve or colander until only the seeds remain in the fine-mesh sieve or colander. This will take a few minutes. Use a clean silicone spatula to scrape any residual jam from the underside of the fine-mesh sieve or colander into the heat-safe glass bowl. Discard the raspberry seeds and set the jam aside to cool.
- Preheat oven to 375 degrees.
- When the oven has come to temperature, open the crescent roll package and separate the crescents. Spread the raspberry jam in the middle of each of the crescent triangles, avoiding the edge. You will have a little bit of jam leftover. Roll each crescent triangle from the wide end to the pointy end. Place each crescent roll onto a Silpat or parchment paper-lined baking sheet, curling both ends of each crescent roll inward to make a crescent moon shape.
- Bake for 12 to 13 minutes or until golden brown.
- Allow to cool.
- When the crescent rolls have cooled, whisk the powdered sugar and water in a small bowl until smooth. Start with 2 teaspoons of water and add just enough water to make the icing thin enough to drizzle. Drizzle the icing over each crescent roll.
Suggestions:
- I used Jameson Irish Whiskey for this recipe.
- Make sure to stir the jam constantly to prevent it from burning.
- It will take a few minutes to scrape the jam through the fine-mesh sieve or colander and remove all of the seeds. If you prefer to use seeds in your jam, stir 1/4 of the raspberry seeds back into the jam and discard the remaining seeds.
- Do not preheat your oven until after you have finished making the raspberry jam. This will give the jam a little bit of time to thicken and cool before use.
- Bake the crescent rolls until they are a rich golden brown. This will ensure that they are baked through.
- You will have a little bit of raspberry jam left over. Refrigerate this jam for later use, or spoon a little bit of the jam onto each plate as a garnish when serving.
Improvements:
- Spread a light layer of peanut butter or chocolate hazelnut spread onto each crescent roll before adding the raspberry jam.
- Add a teaspoon of cocoa powder to the powdered sugar icing.
- Replace the vanilla with almond extract.
- Sprinkle colorful sanding sugar or sprinkles onto the crescent rolls after you have added the icing.
Ingredients:
- 6-oz. Fresh Raspberries, Rinsed & Drained
- 1/3 Cup Irish Whiskey
- 1/3 Cup Light Brown Sugar, Packed
- 1 Tablespoon Light Corn Syrup
- 1/4 Teaspoon Finely Ground Sea Salt
- 1 Teaspoon Vanilla
- 1 (8-oz.) Package Pillsbury Original Crescents
- 1/2 Cup Powdered Sugar
- 2 to 3 Teaspoons Cold Water (Approximately)
Directions:
- Place the raspberries, whiskey, brown sugar, corn syrup, and sea salt into a medium heavy-bottomed saucepan over high heat.
- Cook for 7 minutes, stirring constantly. Use a wooden spoon or silicone spatula to stir the jam, using it to mash the raspberries as you stir.
- Remove the jam from the heat and stir in the vanilla. Use a silicone spatula and a fine-mesh sieve or colander to strain the seeds out of the jam into a small heat-safe glass bowl. Continue to scrape the jam through the fine-mesh sieve or colander until only the seeds remain in the fine-mesh sieve or colander. This will take a few minutes. Use a clean silicone spatula to scrape any residual jam from the underside of the fine-mesh sieve or colander into the heat-safe glass bowl. Discard the raspberry seeds and set the jam aside to cool.
- Preheat oven to 375 degrees.
- When the oven has come to temperature, open the crescent roll package and separate the crescents. Spread the raspberry jam in the middle of each of the crescent triangles, avoiding the edge. You will have a little bit of jam leftover. Roll each crescent triangle from the wide end to the pointy end. Place each crescent roll onto a Silpat or parchment paper-lined baking sheet, curling both ends of each crescent roll inward to make a crescent moon shape.
- Bake for 12 to 13 minutes or until golden brown.
- Allow to cool.
- When the crescent rolls have cooled, whisk the powdered sugar and water in a small bowl until smooth. Start with 2 teaspoons of water and add just enough water to make the icing thin enough to drizzle. Drizzle the icing over each crescent roll.
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