Raspberry Palmier Shortcakes

Directions

1. 1
   Preheat oven to 375 degrees Fahrenheit.
2. 2
   Line a cookie sheet with cooking parchment paper.
3. 3
   Separate or cut dough into 4 (4x7-inch) rectangles; if using crescent roll dough, firmly press perforations to seal.
4. 4
   Sprinkle 1 tablespoon of the granulated sugar on cutting board.
5. 5
   Place 2 dough rectangles on sugar; press lightly.
6. 6
   Brush tops of dough with about 1 tablespoon of the melted butter and about 1 tablespoon of the melted raspberry preserves; sprinkle with 1 tablespoon granulated sugar.
7. 7
   Place one rectangle on top of another; tightly roll both short sides of rectangle at the same time so they meet in the middle.
8. 8
   Refrigerate rolls for 20 minutes for easier cutting.
9. 9
   Repeat step 2.
10. 10
    Using a thin serrated knife, cut each roll into 10 slices.
11. 11
    Place cut side down 2 inches apart on parchment-lined cookie sheet.
12. 12
    Sprinkle with coarse sugar.
13. 13
    Press each slightly to flatten.
14. 14
    Bake 10 to 13 minutes or until golden brown.
15. 15
    Cool 1 minute; remove from cookie sheets.
16. 16
    Cool completely.
17. 17
    In medium bowl, beat cream cheese and 2 tablespoons granulated sugar with electric mixer on medium speed until smooth.
18. 18
    slowly add whipping cream.
19. 19
    Increase mixer speed to high; beat until light and fluffy.
20. 20
    On serving plate, top 1 palmier with about 1 tablespoon cream cheese filling.
21. 21
    Top with 1 teaspoon raspberry preserves and 3 fresh berries.
22. 22
    Place another palmier on top and press slightly.
23. 23
    Sprinkle with powdered sugar if desired.