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)
- 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
- 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.
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?
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.