Preheat your oven to 350°F. Line a baking sheet with parchment paper.

In a large bowl, combine the cream cheese, egg, granulated sugar, vanilla extract, and lemon zest. Using a hand mixer on medium-high speed, blend until the mixture is velvety smooth.

Unroll the crescent roll dough onto the prepared sheet. Starting at the thick end of each triangle, arrange them in a circular pattern so that their wide sides overlap, forming a generous ring with an open center.

Evenly spread the cream cheese mixture over the overlapping area. Then, spoon the raspberry pie filling over the cream cheese layer, ensuring every bite is bursting with flavor.

Gently fold each triangle’s tip over the filling and tuck it underneath the dough on the opposite side. This modified folding method ensures a more secure seal and even baking.

Bake the pastry ring for 23-26 minutes or until the dough turns a beautiful golden brown.

Allow the pastry to cool for 5-10 minutes. Meanwhile, whisk together the powdered sugar and milk to create a silky glaze. Drizzle the glaze over the ring, slice, and serve it warm.