Raspberry Cheese Danish Recipes

EASY CHEESE DANISH

Steps:

• Preheat the oven to 400 degrees F. Line 2 baking pans with parchment paper.
• Beat the whole egg with 1 teaspoon of water in a small bowl; set aside.
• Beat the egg yolk, cream cheese, sugar, lemon juice and vanilla in a medium bowl with an electric mixer on medium-high speed until smooth.
• Lay out the 2 sheets of puff pastry and cut each into 4 squares. Fold the corners of the squares over by about 1 inch to make octagon shapes. Spoon the cream cheese mixture evenly into the center of each (about 2 tablespoons per); do not spread the cream cheese. Brush all of the exposed pastry with the egg wash, then dust generously with sugar.
• Bake until puffed and golden brown all over, about 18 minutes. Cool slightly before serving.

RASPBERRY CHEESE DANISH

Steps:

• In a small bowl, beat cream cheese and 1/4 cup confectioners' sugar until smooth. Unroll crescent dough and separate into four rectangles; seal perforations. Cut each rectangle in half, making eight squares., Transfer squares to a parchment-lined baking sheet. Spread 1 tablespoon cream cheese mixture diagonally across each square. Top with 1 tablespoon jam. Bring two opposite corners of dough over filling; pinch together firmly to seal., Bake at 375° for 10-12 minutes or until golden brown. Combine milk and remaining confectioners' sugar; drizzle over pastries. Serve warm. Refrigerate leftovers.

EASY RASPBERRY CREAM CHEESE DANISH BRAID

Steps:

• To make the filling, in a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese, sour cream, and egg yolk together on medium speed until smooth. Add the sugar, lemon juice, and vanilla. Beat until smooth. Let filling cool in the refrigerator while rolling out the danish dough.
• Place two racks equal distance apart in the center of the oven and preheat oven to 375 degrees F. Roll out your dough to make a 12x6 inch rectangle. Use a light dusting of flour to help the dough along. Roll it out onto a lined baking sheet. (Lined with parchment paper or a silicone baking mat.) It is tough to transfer the braided dough from the counter to the baking sheet. Cut off two corners of the dough and then two small triangles at the other end. Spread 1/2 of the cream cheese filling and then top with 1/2 of the fruit spread down the length of the center of the strip. Cut slanting strips (3/4 inch - 1 inch each) along both sides. I used a pizza cutter. Fold the bottom end up to "seal" the filling in. Repeat with the second half of the dough and the rest of the filling.
• Bake braids for 15 - 18 minutes or until the tops become lightly golden brown. Remove from oven and let cool.
• To make the icing: Prepare the glaze by whisking all of the ingredients together. After 10 minutes of cooling, drizzle the braids with glaze and serve immediately.

RASPBERRY CREAM CHEESE DANISH RECIPE

Steps:

• Preheat the oven to 400 degrees F.
• In a medium-size bowl cream the cream cheese, ricotta, sugar, and vanilla extract together until smooth.
• Lay out a sheet of parchment paper, place the thawed puff pastry on the paper and roll it out lengthwise about 2 inches.
• Slice the top corners off, then start cutting strips diagonally down the sides of the pastry sheet. You should end up with 9 to 10 strips measuring about 1-inch each on both sides.
• Spread the half of the cheese mixture down the middle of the puff pastry sheet.
• Next, pipe the 1/4 cup of the raspberry jam or just spoon in on top of the cheese.
• Start crossing over each strip of pastry gently pressing it down to seal, alternating between each side. Before crossing over the last strips, fold the bottom middle flap.Repeat this process with the second pastry.
• Brush both danishes with egg wash.
• Bake for 20 minutes or until golden brown. Cool completely.
• Combine the milk and powdered sugar. Drizzle the glaze over each pastry as desired.

RASPBERRY CREAM CHEESE CRESCENT RING

Steps:

• Preheat oven to 350F.
• Unroll the crescent roll dough and separate the triangle. On a large pan or pizza pan, lay out the crescent rolls in a large circle, with the wide ends of the crescent roll triangles forming the circle and overlapping a bit, and the top points of the triangles pointing outward like a sunburst. There should be an empt circle in the middle, about 4 inches across.
• In a medium mixing bowl, beat together the cream cheese and granulated sugar until smooth. Stir in the almond extract.
• Spoon the raspberry pie filling into a circle over the crescent rolls. Drop the cream cheese mixture by spoonfuls on top of the pie filling.
• Bring the points of the triangles of the dough up over the filling and tuck under the inside of the circle to form a large pastry ring. The filling will still be visible between the crescent rolls.
• Bake at 350F for 20-25 minutes until golden brown. Cool completely to room temperature.
• In a small bowl, whisk together the powdered sugar with the milk or heavy whipping cream, adding just 1 tablespoon of milk/cream at a time until the frosting reaches your desired consistency (thin enough to drizzle, but not too thin). Drizzle the frosting over the cooled danish ring.
• Slice and serve.

RASPBERRY CHEESE DANISH RECIPE

Steps:

• Combine cream cheese, ricotta, sugar, and lemon juice with a handheld mixer.
• Place the thawed puff pastry out onto a sheet of floured parchment paper. Roll it out lengthwise about 2 inches.
• Cut the top corners off and begin cutting strips diagonally down the sides of the pastry. You should end up with about 10 strips on each side. Once you reach the bottom strip, cut off the remaining flaps.
• Place the filling in the middle third of each puff pastry sheet. Then pipe out an even layer of raspberry jam on top of the filling (1/4 cup per danish ).
• To make the braid, begin crossing over each strip, alternating between sides. Every time you pull a strip over to the opposite side, gently pinch it down. Before you cross over last strips, fold in the bottom middle flap.
• Brush both danishes with egg wash. Bake at 400 degrees Fahrenheit for 20 minute or until golden brown.
• Make the glaze by combining the milk and powdered sugar. Once the danish is completely cool, drizzle the glaze over it.

ENTENMANN'S RASPBERRY DANISH

Steps:

• In a glass measuring cup add 1 cup of milk. Place in the microwave to heat up until the internal temperature is around 105 degrees. Add 1 tbsp of sugar and the yeast and mix well. Allow to activate the yeast for 5 minutes. Then in a stand mixer add the rest of the sugar, eggs, butter, and vanilla bean paste and mix well. Add the flour and salt and mix until it forms a smooth dough if the dough is a little wet just add additional flour. Cover and let it rise for about and hour to an hour and a half depending on how warm your room is. Then punch down the dough and cut it in half. This recipe make two large entenmann's danishes. You could easily make just one with half of the dough and save the dough for another recipe. From here other recipes similar to this one say the cut the dough into three even strips and then roll them and place them together. I always hated that middle part where it was all dough and no jam. So took my one half of dough and cut two equal portions. I took a rolling pin an rolled a long strip leaving the edges a little thicker. I also used my hands to make a little well in the middle of the dough. Then, pinch both strips together in the middle. What you are left with should look a little something like this.
• Next you want to fill those wells with as much or as little jam as you would like, using a offset spatula. Fill the dough with jam leaving about a 1/2 inch around the edges of the dough. I placed my sheet pan upside down and put a piece of parchment paper. Let it rest for a minute while you make the streusel.
• In a bowl add flour, almond meal, sugar, and cold cubed butter. With a fork, press and incorporate the butter into the mixture. Continue the process until all the ingredients begin to clump up. Then take the streusel and place all over the danish.
• Place the raspberry danish in a preheated 350 degree oven. Bake for about 25 minutes or until light golden brown; making sure to rotate the pan halfway during the baking process . Take out and allow the cool for at least 15 minutes. Meanwhile in a small bowl mix powdered sugar and water with a whisk until well combined. Once cooled, drizzle the icing all over the danish. Serve and