My grandma requests these for every family brunch. Just 4 ingredients. The foil keeps them incredibly tender and the sweet filling melts right in everyone fights for the warm ones.

These slow cooker 4-ingredient raspberry danish packets are my go-to when I’m hosting brunch but still want to sleep in a little. The recipe actually started with my grandma, who loves anything with raspberries and flaky pastry. After I made these for a family brunch one year, she started requesting them every single time. The magic is in the foil packets: they keep the crescent dough incredibly tender while the sweet raspberry filling melts into the cream cheese. You tuck everything into the slow cooker, walk away, and come back to warm, gooey little danish bundles that everyone fights over—especially the ones still warm from the crock.

Serve these raspberry danish packets warm right out of the foil, drizzled with the simple icing and maybe a few fresh raspberries on the side if you have them. They’re perfect with hot coffee, tea, or a big carafe of brunchy mimosas. I like to round out the table with something savory—like scrambled eggs or a breakfast casserole—and a bowl of cut fruit so there’s a balance to the sweetness. If you’re hosting a crowd, keep the lid on the slow cooker and let people grab packets as they’re ready; they stay soft and warm for quite a while.

Servings: 8 danish packets

1 (8-ounce) can refrigerated crescent roll dough

Line the bottom of a large slow cooker with a single layer of foil to protect it, then tear 8 more small pieces of foil (about 8x8 inches each). Lightly spray the foil pieces with nonstick cooking spray if you have it, to help prevent sticking.

In a small bowl, stir together the softened cream cheese and 1/4 cup of the powdered sugar until smooth and spreadable. Set aside. (You’ll use the remaining powdered sugar for the icing later.)

Open the can of crescent roll dough and separate it into 8 triangles. Working with one triangle at a time on a piece of prepared foil, gently press and stretch the dough with your fingers to make it a bit wider and more rectangular so it can hold the filling.

Spoon about 1 tablespoon of the sweetened cream cheese mixture into the center of each dough piece, then top with about 1 tablespoon of raspberry pie filling or preserves. Try to keep the filling away from the very edges so it doesn’t leak out.

Fold the dough up and over the filling, bringing the points toward the center to form a little packet. Pinch and press the seams together well so the filling is mostly enclosed. It doesn’t have to look perfect—just make sure there aren’t big gaps.

Wrap each filled dough packet loosely in its piece of foil, sealing the edges but leaving a tiny bit of space inside so the dough can puff. Arrange all the foil packets in a single, snug layer in the bottom of the slow cooker. It’s okay if they touch or slightly overlap.

Cover the slow cooker with the lid and cook on LOW for 2 to 2 1/2 hours, or until the packets feel puffed and the dough inside is cooked through. If your slow cooker runs hot, start checking around the 1 hour 45 minute mark by carefully opening one packet and peeking at the dough.

Near the end of the cook time, make the icing: In a small bowl, whisk the remaining powdered sugar with 1–2 tablespoons of milk or cream until smooth and drizzle-able. Add the liquid a little at a time so it doesn’t get too thin.

When the danish packets are done, turn off the slow cooker and use tongs to carefully lift out the foil packets. Open the foil (watch for steam) and transfer the warm pastries to a plate or serving platter.

Drizzle the warm raspberry danish packets generously with the icing. Serve right away while they’re still warm and tender; the filling will be soft and melty, which is exactly what makes everyone go for seconds.

Swap the raspberry: You can use almost any thick fruit pie filling or preserves you like—cherry, blueberry, strawberry, or even apple. Just keep it thick so it doesn’t run out of the dough. Add a hint of flavor: Stir a splash of vanilla or almond extract into the cream cheese mixture for a bakery-style touch. Make them less sweet: Reduce the powdered sugar in the cream cheese mixture or skip the icing and just dust the finished packets with a little powdered sugar. Extra-indulgent version: Sprinkle a few chocolate chips over the cream cheese before adding the raspberry for a chocolate-raspberry combo. Crunchy top: After cooking, you can unwrap the packets, transfer the pastries to a baking sheet, and broil for 1–2 minutes to lightly brown the tops before drizzling with icing (only if you want a bit of texture; they’ll be softer if you skip this). Prep ahead: You can assemble the foil-wrapped packets the night before and refrigerate them on a tray; in the morning, place them into the slow cooker (still wrapped) and add 15–20 minutes to the cook time. Different sizes: For a brunch spread with lots of options, cut each crescent triangle in half and make mini packets—just reduce the cook time slightly and start checking earlier.