In a small bowl, combine raspberries, preserves and lemon peel. Using potato masher, mash the berry mixture.
Preheat oven to 375F degrees. Line a baking sheet with parchment paper and set aside. Unfold the phyllo dough. Place one sheet of dough on clean, flat surface. Lightly coat phyllo sheet with non-stick cooking spray. Place another sheet of dough on top of first sheet.
Coat with non-stick cooking spray. Repeat layering with two more sheets, coating each. You have a stack of four sheets. Using a pastry wheel or pizza cutter, cut an 8 1/2 inch circle in the dough. Cut circle into six wedges. Spread raspberry mixture over the wedges, leaving 1/4-inch border around the raspberry layer. Starting at the wide end of each wedge, loosely roll toward the point. Place rolls, point sides down, 2 to 3 inches apart on the prepared baking sheet. Lightly coat filled croissants with nonstick cooking spray.
Bake 12 to 14 minutes, or until pastry is golden brown. Transfer to wire rack to cool. Sprinkle with confectioners' sugar before serving.