Raspberry Cheese Danish (Redux)

When I want to cook something for my dad I instantly go to breakfast and pastries because that’s his favorite.

My dad says that he likes everything that I cook for him, even my chicken dinners. I’m not sure that I entirely believe him because he’s not a chicken fan. (Now you know where I get my chicken aversion from. šŸ˜‰ ) Nevertheless, I’ll stick to pastries because I know it’s always a winner and I’m making a oldie but goodie today in his honor.

If you’ve followed me for a long time then this danish will look familiar because I originally shared the recipe back in 2013. Those were my early days of blogging and my pictures are… well, let’s just say that practice makes better. I’ve been looking for an excuse to take new photos of this danish because it’s an awesome recipe and the original pictures don’t do it justice. Since my dad was coming over to help with some house chores, I thought this was the perfect time to go for it.

As a heads up, this danish is semi-homemade. I have made homemade pastry dough and jam with other recipes and that’s cool. However, I’m not above taking some shortcuts, especially when I love the store bought versions.

Also as a heads up, this post has a lot of pictures because I wanted to share step by step photos of how to braid a danish. (Sorry.) I’m a visual person so I like to follow pictures, especially when I’m trying new recipes and I thought some of you might appreciate it too.

Okay, so let’s begin. Youtube is awesome. I followed this video to create the braid for this danish. It’s really easy, I promise. The directions in the recipe below give you more details, but here’s a quick look at how it goes.

This looks like a Christmas tree, doesn’t it?
Time to add the filling.
Fold the top and the bottom pieces.
Simple folds give you this braided look.
I think it looks pretty before it goes into the oven.
All dressed and ready to be served!

I’ve made three danishes, cheese, this raspberry cheese, and apple cheese. Of the three, my dad and husband like this raspberry one the best. Feel free to switch up the flavors to what you love. Like doesn’t a chocolate or Nutella danish sound fabulous?! (That’s the chocolate lover in me talking.)

Let’s not forget about this cream cheese glaze. I had some leftover and used it with toast the next day. Yum! I would have put more glaze on the danish but I wanted you to see all the prettiness that lies beneath it. I think the photo above is one of my favorite ever. I just want to jump in and take a bite!

Raspberry Cheese Danish Recipe
(Makes 1 loaf.)

Ingredients for the Danish:

  • 6 ounces of cream cheese, softened
  • 6 tablespoons white sugar
  • 3/4 teaspoon vanilla extract
  • 2 tablespoons plus 1 teaspoon all-purpose flour
  • 1/4 cup raspberry preserves
  • 1 can (8 ounces) of crescent rolls (I used Pillsbury original crescent rolls.)
  • For the egg wash:
    • 1 egg
    • 1 tablespoon milk

Ingredients for the Glaze:

  • 1/2 cup powdered sugar
  • 1 tablespoon maple syrup
  • 1/2 tablespoon very hot water
  • 1 ounce cream cheese, softened

Directions for the Danish:

  1. Preheat the oven to 375 degrees F.
  2. In a small bowl, mix the cream cheese, sugar, vanilla extract, and flour until it’s smooth and creamy. Ā Set it aside.
  3. Line a baking pan with parchment paper or a silicone mat and set it aside.
  4. Carefully unroll the crescent rollĀ dough into one long rectangle onĀ the prepared baking sheet (donā€™t separate at the perforations).
  5. Press the dough near the perforations to even them out and seal any holes.
  6. At the top of the rectangle of crescent roll dough, cut the 2 corners off.
  7. At the bottom of the rectangle of crescent roll dough, cut 2 small triangles to make a square tab.
  8. Cut 1 inch wide diagonal strips on each side of the dough, leaving 2 to 3 inches in the middle. Ā 
  9. Spread the cream cheese filling down the center of the dough.
  10. Spread the raspberry preserves on top of the cream cheese filling.
  11. Fold the top tab down on top of the filling.
  12. Fold the bottom tab up on top of the filling.
  13. Fold the 1 inch wide dough strips up and over the filling, alternating sides so it looks like a braided pattern.
  14. For the egg wash, whisk together the egg and milk and then brush it on top of the uncooked danish. This will give it a nice shine once it’s baked.
  15. Bake in the preheated oven for 17-20 minutes or until the filling is set and the dough is golden brown. (Mine took 19 minutes.)
  16. Let the danish cool on the baking pan.
  17. Once the danish has cooled, drizzle the glaze on top of the danish.

Directions for the Glaze:

  1. In a small bowl, whisk together the powdered sugar, maple syrup, very hot water, and softened cream cheese.

Source: Tina’s Chic Corner

Comments

  1. Victoria Cooke says:

    You fooled me Tina. I thought the crust was puff pastry. Crescent rolls are less expensive so that’s a plus on this delicious looking pastry.

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