The day after I made some goodies for my blog, including my cheese danish, I had asked my husband what he was in the mood for me to make. I tend to ask him this question a lot. I hope he hasn’t gotten sick of it. 😉 He told me that he wanted the cheese danish again. Again, so soon? Yes, that’s how good it was! A request for a repeat, only one day later from when I made it, is awesome.
Of course I wanted to honor his request, but I mixed it up a bit. I took the cheese danish that my husband loved so much and gave it a fruity twist by adding some raspberry preserves. To me fruit and summer go hand in hand so I thought it was appropriate for this time of year. 🙂 I kept the drizzles of vanilla icing from the original cheese danish (why not) but now topped the icing with sliced almonds to add a little crunch to every bite.
This light, rich, flaky pastry, filled with creamy cheese and raspberry flavors is another breakfast hit!
Raspberry Cheese Danish Recipe
(About 8 servings)
Ingredients:
- 6 ounces of cream cheese, softened
- 3/8 cup white sugar
- 3/4 teaspoon vanilla extract
- 2 tablespoons plus 1 teaspoon all-purpose flour
- 1/4 cup raspberry preserves
- 1 tube of crescent rolls (original flavor)
- 1/2 cup vanilla frosting (I used Betty Crocker), for the icing on the cheese danish
- 1/8 cup sliced almonds
Directions:
- Preheat the oven to 375 degrees F.
- In a small bowl, mix the cream cheese, sugar, vanilla extract, and flour. Set it aside.
- Line a baking pan with tin foil, grease it, and set it aside.
- Unroll the crescent rolls, leaving the crescents in rectangles. On the greased baking pan, lay the crescent roll rectangles together, lining them up width wise.
- Press the edges together to even them out and seal any holes.
- Cut 1/2 inch wide diagonal strips on each side of the dough.
- Spread the cream cheese filling down the center of the dough, leaving 2 to 3 inches on either side.
- Spread the raspberry preserves on top of the cream cheese filling.
- Fold the 1/2 inch wide dough strips up and over the filling, alternating sides so it looks like a braided pattern.
- Bake in the preheated oven for 17-20 minutes or until the filling is set and the dough is golden brown.
- Let the danish cool on the baking pan (about 15 minutes).
- In a small bowl, microwave the vanilla frosting for 15 to 30 seconds and drizzle the icing over the danish. Sprinkle the sliced almonds over the frosted danish. Serve.
Store in an air tight container in the refrigerator.
I make the cream cheese mixture first. It tastes so good by itself. Yes, I did lick the bowl. 🙂
There is nothing wrong with going the semi-homemade route! I didn’t have the patience or time to make homemade pastry dough so the pre-made crescent rolls are a simple and easy alternative for the base of this danish. I mean who doesn’t like a tube of crescent rolls?! Eating them alone is awesome. 😉 Here I’m making them even more awesome.
Unroll the crescent rolls, leaving the crescents in rectangles. On the greased baking pan, lay the crescent roll rectangles together, lining them up so their longest sides touch. Make sure to press the edges together to even them out and seal any holes in order to keep the cheese mixture and preserves in the pastry.
Leaving 2 to 3 inches on the sides, spread the cream cheese filling down the center of the dough. I used a lesser amount of cheese filling here than I used for the basic cheese danish recipe in order to make room for the preserves. Then spread the raspberry preserves on top of the cream cheese filling. I find this amount of cheese mixture and raspberry preserves to be the perfect ratio with the crescent rolls. I actually made them on my first attempt with the full sized cheese recipe from the basic cheese danish and I used a bit more preserves. The result was that when it was baked it leaked all over and the ratio of fillings just wasn’t perfect and they over powered the pastry. (Though that didn’t keep my husband and father from eating it.)
Cut 1/2 inch wide diagonal strips on each side of the dough from the edge to where the cheese and preserves filling will go. Fold the 1/2 inch dough strips up and over the filling, alternating sides to create a braid-like pattern.
Before and…
After.
The filling is so smooth and delicious and paired with the buttery crescent rolls, this breakfast goodie is heavenly!
The addition of the raspberry preserves gives this danish a lovely fruity flavor. I prefer using preserves instead of fresh fruit because I think the textured fruit spread pairs well with the creamy cheese mixture.
I have a bit of a sweet tooth so I had to add vanilla frosting to the party. To keep with the semi-homemade theme, I simply heated up pre-made (store-bought) frosting and drizzled it over the top.
I topped the completed danish with some sliced almonds, which add a little bit of crunch-tacular-ness (yup, that’s a technical term). 🙂
My dad and husband are patiently waiting to eat this raspberry cheese danish, while I photograph this for my blog. Okay, photos are done and breakfast is served, guys! I’m so lucky to have these two wonderful men in my life. 🙂
I made a traditional cheese danish. Now I’ve made a fruity version. Should I try adding some chocolate next time?
Source: www.tinaschic.com
Interested in that Cheese Danish I mentioned earlier?
How about another tasty breakfast treat? Try this delicious Cinnamon Streusel Coffee Cake.
Or one of my favorites, Crumb Cake.
This is gorgeous!! I never thought you could make a danish with crescent rolls before!!
The crescent rolls are seriously perfect for this pastry! Thanks for stopping by. 🙂
This looks great, I would totally demolish this danish! I wouldn’t be able to help myself!
Hehe! Sweet. 🙂
Danishes are so pretty and fun! Yours look amazing!
I did have fun making this for my dad and husband! Thank you so much. 🙂
Holy Moly this looks good. I love everything from the raspberries to the cheese and ESPECIALLY the step by step photos. I know how hard those can be to take when you just want to bake! I could use one of these for a special Sunday brunch. Yum. 🙂
Thank you so much! That means so much coming from a fellow blogger. 🙂 I’ve made this twice in the last month and one of those times was for a family brunch. It was a huge it!
wow – this looks GREAT! Thanks so very much for sharing!
Thank you so much! I appreciate you stopping by. 🙂
Wow, these look phenomenal! I would totally gobble these up :)I love raspberries and cream cheese and everything sounds fantastic!
Thanks Kelly! Raspberry cheese cake is awesome. So I figured why not transfer those same flavors to a tasty breakfast danish. 🙂
I cook eat a few of these no problem! Yum! I have never thought about making a homemade danish before!
Oh I hope you try it! Using a tube of crescent rolls makes baking a danish ridiculously easy. We are huge Entenmann’s fans and it reminds me of some of their danish line…but tastes better. 🙂
That danish looks positively dreamy!! 😀
Just ran across this on Pinterest Tina and I LUV it!!! I am all about using crescent rolls for quick yummy breakfast treats and I love that you made it into a danish!!! Very creative! Pinned and will make this soon!!!
Awesome! I have to say of all the breakfast goodies that I’ve made that this danish is an absolute favorite in my house. My dad and husband request me to make it all the time and they never seem to get tired of it.
Thanks for pinning. I hope you love it just as much as we do. 🙂
I just made this but used fresh raspberries and did not put frosting or nuts…it was delish!!!
I’m so glad to hear that! I love cooking with fresh raspberries. 🙂
This looks great and easy to do! Do you know if you could make them ahead of time, freeze them, and reheat them?
I’ve made this danish ahead of time and chilled in the fridge for a few days, but I’ve never froze it. I don’t see why you couldn’t freeze it, but the textures may be off. I find it tastes best the day I’ve made it and it doesn’t usually last long. 🙂