Raspberry Cream Cheese Danish
Ingredients:
For the Danish:
- 1 package Pillsbury crescent dough
- 2 oz. cream cheese, softened
- 1 tablespoon demerara sugar (raw sugar)
- 1 egg yolk + 1 teaspoon water, for egg wash
- 1/2 cup raspberry jam (seedless)
- 1 cup fresh raspberries
For the Glaze:
- 1/2 cup powdered sugar
- 1 tablespoon unsalted butter, melted
- 1 tablespoon warm water
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
Preparation:
- Preheat and Prepare:
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Assemble the Danish:
- Roll out the crescent dough into an even rectangle.
- Spread the softened cream cheese over the dough and sprinkle with demerara sugar.
- Prepare the Raspberry Filling:
- In a bowl, gently mix the raspberry jam with the fresh raspberries until the berries are coated.
- Shape the Danish:
- Cut the dough into 4 long strips. Twist each strip into a circular shape to form a Danish.
- Brush the dough with the egg wash (egg yolk mixed with water) and spoon the raspberry mixture into the center of each Danish.
- Bake:
- Bake the Danish in the preheated oven for 18-20 minutes, or until the centers are firm and the pastry is golden brown.
- Make the Glaze:
- While the Danish is baking, whisk together the powdered sugar, melted butter, warm water, vanilla extract, and kosher salt until smooth.
- Finish and Serve:
- Once the Danish is out of the oven, drizzle the glaze over the warm pastries.
- Allow them to set for about 10 minutes before serving.
Enjoy your delicious Raspberry Cream Cheese Danish!