This particular day, we purchased a package variety pack of cheese danish and once we tried them, realized they were pretty dry and the fruit filling was gone in one bite. Not worth it, in our opinion. It just so happened I had fresh raspberries and a tube of the Pillsbury crescent dough and I had the brilliant idea to make my own Raspberry Cheese Danish. I know I am not the first to think of this but I sure felt like I was the inventor of something great as I was preparing it. Then, once everyone tried and loved it – I was sure I was Queen of all things Cheese Danish – at least for the five minutes it took to eat the whole baked goodness.
This is a super easy recipe that anyone can make, and I mean anyone. So, you non-bakers out there, this one is for you! It is GOOD, YUMMY GOOD! Did I mention that it was super easy to make? If you can’t find the crescent dough sheet, you can use the tube of crescents and just pinch the perforations together to keep all of the filling inside the braid. Any fresh berry will do in this recipe and even your favorite fruit preserves – or if you’re not a fruity person, leave it out – just as good that way too.
- 1 tube Pillsbury crescent dough sheet (or a tube of the crescent rolls)
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 tsp vanilla
- 3 tbsp flour
- 1 cup fresh raspberries (you can nearly any fruit you want like blueberries, blackberries, strawberries, etc)
- ½ cup powdered sugar
- 1-2 tbsp milk (you want it thin enough to drizzle but thick enough to be noticed)
- ¼ tsp vanilla
- Preheat oven to 375 degrees. Lightly spay a large sheet pan with non-stick spray or use a slipat mat, parchment paper works, too.
- In a small bowl, combine cream cheese, sugar, flour and vanilla. Set aside.
- Open crescent roll dough sheet and unroll. (If using the crescent rolls: leave crescents in rectangles.
- On an ungreased baking sheet or silpat, lay the crescent roll rectangles together, lining them up width wise. Dough should be almost the entire length of a half sheet pan.
- Press edges together to even out edges and seal any holes.)
- Cut ½-inch strips up each side of the dough and going about ⅓ of the way into the dough.
- Carefully spread cream cheese filling down the center of the dough to be about 2-3 inches wide.
- Top with fresh raspberries.
- Fold the ½-inch dough strips up over filling alternating sides to form a braided pattern.
- If you have excess dough at the end of the danish, fold them in as best as you can into the dough.
- Bake for 15-20 minutes or until filling is set and crescent dough is golden in color.
- Let cool on pan about 15 minutes.
- Once danish has cooled, remove to serving platter.
- In a small bowl, mix together powdered sugar, vanilla and milk to create icing.
- Add more milk, a little at a time to get the desired consistency, if necessary.
- Drizzle icing over danish.
- Cut into pieces and serve.
- It tastes great warm or chilled.