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