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Raspberry Cream Cheese Danish Recipe

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4.2 from 6 reviews

This Raspberry Cheese Danish recipe combines flaky crescent roll dough with a luscious cream cheese and raspberry filling. Topped with a smooth cream cheese frosting, these Danish pastries are easy to prepare and perfect for breakfast or dessert. With just a few ingredients and simple steps, you can enjoy delicious, bakery-quality treats baked fresh at home.

Ingredients

Filling

  • 4 ounces cream cheese, softened
  • 2 tablespoons raspberry preserves

Danish

  • 1 tube (8 ounces) refrigerated crescent rolls

Frosting

  • 1/4 cup butter, softened
  • 4 ounces cream cheese, softened
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar

Instructions

  1. Make Filling: In a bowl, whip 4 ounces of softened cream cheese until smooth and fluffy. Add 2 tablespoons of raspberry preserves and continue to beat on low speed until the mixture is well combined and creamy.
  2. Prepare Crescent Roll Dough: Open the can of refrigerated crescent rolls and carefully unroll the dough onto a flat surface to form a large rectangle. Press firmly along the perforations to seal the seams together, creating one continuous sheet of dough.
  3. Spread Filling: Evenly spread the raspberry cream cheese filling over the rectangle of crescent dough, leaving about a 1/2 inch border around the edges to prevent filling leakage during baking.
  4. Roll Into a Log and Cut: Starting on the longest side, carefully roll the dough and filling into a tight log. Using a sharp knife, cut the log into 12 equal pieces around 1 1/2 inches thick each.
  5. Arrange in Baking Pan: Lightly grease a 9-inch round cake pan. Place the 12 Danish pieces cut side down in the pan, leaving small gaps between each to allow for expansion when baking.
  6. Bake: Preheat the oven to 375°F (190°C). Bake the Danish pastries for 15 to 20 minutes or until they turn golden brown and the dough is cooked through. Remove from the oven and allow them to cool slightly before frosting.
  7. Prepare Cream Cheese Frosting: In a bowl, beat 4 ounces of softened cream cheese and 1/4 cup softened butter together on medium speed until the mixture is fluffy and smooth.
  8. Add Powdered Sugar and Vanilla: Beat in 1/2 teaspoon vanilla extract. Then, with the mixer on low speed, gradually add 1 1/2 cups powdered sugar, continuing to beat until the frosting is smooth and spreadable.
  9. Frost the Danish: Spread the cream cheese frosting generously over the slightly cooled Danish rolls before serving to add sweetness and extra creaminess.

Notes

  • Ensure the cream cheese is softened to room temperature for smooth mixing.
  • Press crescent dough perforations firmly to prevent filling leakage.
  • Cut Danish pieces evenly for uniform baking.
  • Allow pastries to cool slightly to prevent frosting from melting.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Find it online: https://marthatasty.com/raspberry-cream-cheese-danish-recipe/