Raspberry Cream Cheese Danish Recipes

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 DANISH

Steps:

• Preheat oven to 400 degrees.
• Lay frozen puff pastry sheet on a clean work surface and allow to thaw for 10 minutes.
• While you are waiting for it to thaw, you can make the cream cheese filling. Using an electric mixer, beat the sugar into the cream cheese. Add the heavy cream and vanilla and mix until smooth. Set aside.
• Unfold the puff pastry and cut it into four equal parts. When you unfold it, sometimes it will break on the creases which is fine. Then cut your four parts into quarters, so you have 16 rectangles or squares.
• With a sharp knife, score an inner rectangle as shown. You don't want to cut all the way through. This helps the puff pastry rise around the filling, and creates a little wall so the filling doesn't escape.
• Place about 1 teaspoon of the filling onto the center of each puff pastry. Top with a few small dots of the jam, and swirl it around with a toothpick. Don't worry about being precise with your swirling because you really won't be able to tell after baking.
• In a small bowl, beat the egg with 1 tablespoon of water and brush only the edges with a pastry brush. This adds a pretty sheen to the finished pastry. Sprinkle the edges with the sparkling sugar if desired.
• Bake for 13-14 minutes. They will puff up, and the edges should be golden. Remove from the oven and transfer to a cooling rack. Allow them to cool completely before drizzling with icing.

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.

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.

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.