Raspberry Cream Cheese Crescent Danish Food

RASPBERRY CREAM CHEESE DANISH

Steps:

• Heat your oven to 325 degrees, and line an 8-inch round cake pan with parchment paper.
• Using an electric mixer, combine the cream cheese, mascarpone, vanilla, and powdered sugar. Beat until combined and soft.
• Next, chop the raspberries, pour them into a bowl and stir in the jam.
• Lay the crescent dough out on a floured work surface. Use your finger to pinch the precut lines on the dough together. Then spread the cream cheese out in a thick layer. Next, spread the raspberry mixture on top.
• Roll the dough up. Some of the raspberry filling might fall out, but that is ok. Use a sharp knife to slice the dough into pieces about 1 inch thick. Arrange the slices in the parchment-lined cake pan.
• Bake the danishes at 325 degrees for 35 minutes. Then reduce the heat to 250 degrees and let bake for an additional 15 minutes. Then remove from the oven and let cool.
• While the danishes are cooling, prepare the icing by whisking the powdered sugar, butter, and milk together.
• Drizzle the icing over the danishes and serve.

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 DANISH

Steps:

• Heat oven to 375°F. Remove dough from can; do not unroll. Using serrated knife, cut dough into 8 slices. Place 2 inches apart on cookie sheet. Press each slice into 3-inch round, leaving ridge around outer edge.
• In small bowl, mix cream cheese spread and 3 tablespoons powdered sugar. Spoon about 2 teaspoons cream cheese mixture on center of each dough round; spread slightly. Top each with 1 teaspoon raspberry jam.
• Sprinkle with almonds. Bake 12 to 14 minutes or until golden brown. Cool 5 minutes on cookie sheet; remove to serving plate.
• In small bowl, mix 1/2 cup powdered sugar with enough milk for desired drizzling consistency. Drizzle glaze over Danish. Serve warm.