Name: Raspberry Cream Cheese Danish
Prep time: 15 min
Cook time: 25 min
Total time: 5 min
Yield: 1
Ingredients: Dough:; 2 cans (8 ounces each) refrigerated crescent rolls; Filling:; 8 ounces cream cheese, softened; ½ cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1 cup fresh raspberries; Glaze (optional):; ¾ cup powdered sugar; 2 tablespoons milk; ½ teaspoon vanilla extract

Raspberry Cream Cheese Danish

Craving a bakery-worthy breakfast or brunch but short on time? This easy Raspberry Cream Cheese Danish Ring is the perfect solution. Made with refrigerated crescent dough, a creamy sweet cheese filling, and tart raspberries, this recipe delivers on taste and convenience.

The beauty of this danish ring lies in its simplicity. The dough comes pre-made, requiring minimal prep. The filling combines softened cream cheese, sugar, and a touch of vanilla for a smooth and decadent base. Fresh raspberries add a burst of sweetness and acidity, creating a delightful flavor contrast.

Feel free to personalize your danish ring! Glaze it with a simple powdered sugar mixture for a touch of sweetness. Substitute fresh raspberries with other fruits like blueberries or cherries. Swap the cream cheese for Neufchâtel for a richer taste.

This recipe yields a generous danish ring, perfect for sharing with friends and family. It’s ideal for weekend brunches, special occasions, or a delightful mid-morning treat. So ditch the store-bought pastries and whip up this homemade danish ring – your taste buds will thank you!

Questions I often get asked about this recipe:

Can I use a different type of dough?
Puff pastry can be used instead of crescent rolls, but it might require slightly different handling as it’s more delicate. You might need to chill the dough after rolling it out to prevent shrinking during baking.

Do I have to use fresh raspberries?
No, you can use thawed frozen raspberries or your favorite jam (such as raspberry, apricot, or cherry) for the filling.

I don’t have vanilla extract, can I use something else?
Yes, you can substitute almond extract or even a teaspoon of lemon juice for a slightly different flavor profile.

What if my cream cheese isn’t softened?
If your cream cheese is too firm, microwave it in short bursts (5-second intervals) until it softens slightly. Be careful not to overheat it, as it can melt and become greasy.

My danish ring is browning too quickly, what should I do?
If the top is browning too fast, cover it loosely with aluminum foil for the remaining baking time.

The filling bubbled over, what went wrong?
The filling might be too runny or the dough wasn’t sealed properly. Try letting the filling thicken slightly in the fridge before assembling the danish. Make sure to pinch the seams of the dough rolls well to prevent leaking.

Can I make this ahead of time?
You can assemble the danish ring and refrigerate it overnight. Let it come to room temperature for about 30 minutes before baking.

How long will this danish ring stay fresh?
It’s best enjoyed fresh from the oven, but can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.

What you need to make Raspberry Cream Cheese Danish:

Dough:

2 cans (8 ounces each) refrigerated crescent rolls

Filling:

8 ounces cream cheese, softened

½ cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 cup fresh raspberries

Glaze (optional):

¾ cup powdered sugar

2 tablespoons milk

½ teaspoon vanilla extract

How to make it:

Preheat your oven to 400°F (200°C). Lightly grease a baking sheet.

Make the filling: In a large bowl, beat together the softened cream cheese and sugar until smooth and creamy. Beat in the egg and vanilla extract until well combined. Gently fold in the raspberries, reserving a few for garnish.

Assemble the danish: Unroll one can of crescent rolls onto a lightly floured surface. Carefully stretch the dough into a long rectangle, about 12 x 8 inches.

Spread half of the cream cheese mixture evenly down the center of the dough rectangle. Roll up the dough tightly, starting at the long end. Seal the seam by pinching the edges together.

Carefully transfer the rolled dough to the prepared baking sheet, forming it into a ring shape. Repeat with the second can of crescent rolls and remaining cream cheese mixture, placing the second ring next to the first to form a larger ring.

Brush the top of the danish ring with a little melted butter or milk (optional). Bake for 20-25 minutes, or until the dough is golden brown and the filling is bubbly.

Make the glaze (optional): While the danish is baking, whisk together the powdered sugar, milk, and vanilla extract until smooth.

Once the danish is baked, let it cool slightly on the baking sheet. Then, drizzle the glaze over the top (optional). Garnish with the reserved fresh raspberries and serve warm.

Tips:

For a richer flavor, use Neufchâtel cheese instead of cream cheese.

If you don’t have fresh raspberries, you can use thawed frozen raspberries or your favorite jam instead.

To prevent the filling from leaking out, make sure to seal the seams of the dough rolls well.

You can brush the top of the danish with an egg wash before baking for a shinier crust.

Let the danish cool slightly before glazing, as the hot filling will make the glaze runny.

Latest Reviews:

This recipe is a lifesaver! So easy to throw together for brunch with friends. Everyone loved the creamy filling and fresh raspberries. Definitely making it again! Donna T.

Wow, this danish ring is amazing! Flaky crust, delicious filling, and the glaze adds the perfect finishing touch. Tastes just like something from a bakery but so much easier to make at home. Darren G.

This recipe is a winner! My family devoured it in minutes. Loved that I could use ingredients I already had on hand. Definitely recommend using the glaze, it takes it over the top! Emma W.

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