RASPBERRY CHEESE DANISH RECIPE
This Easy Raspberry Cheese Danish Recipe is a perfect breakfast treat or dessert that is simple to make using puff pastry as a base. You'll love our simple version with few ingredients but amazing bright raspberry flavor.
Provided by Dina
Categories Breakfast
Time 40m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 574 kcal, Carbohydrate 57 g, Protein 8 g, Fat 35 g, SaturatedFat 12 g, Cholesterol 57 mg, Sodium 268 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving
RASPBERRY CREAM CHEESE DANISH
Sweet, flakey, buttery puff pastries filled with raspberry swirled cream cheese!
Provided by Julie
Time 40m
Yield 16
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 1 Danish, Calories 139 calories, Sugar 12g, Sodium 55mg, Fat 7.2g, SaturatedFat 2.3g, UnsaturatedFat 4.3g, TransFat 0g, Carbohydrate 17g, Fiber 0.2g, Protein 1.7g, Cholesterol 20mg
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.
Nutrition Facts : Calories 577 kcal, Carbohydrate 58 g, Protein 8 g, Fat 35 g, SaturatedFat 13 g, Cholesterol 60 mg, Sodium 270 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving
RASPBERRY CHEESE DANISH
Your guests will think you made these yummy rolls from scratch...or bought them from a specialty bakery. No one needs to know the recipe calls for refrigerated dough! -Karen Weir, Litchfield, Connecticut
Provided by Taste of Home
Time 25m
Yield 8 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 257 calories, Fat 11g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 272mg sodium, Carbohydrate 36g carbohydrate (25g sugars, Fiber 0 fiber), Protein 4g protein.
RASPBERRY DANISH DESSERT
Make and share this Raspberry Danish Dessert recipe from Food.com.
Provided by tara portee
Categories Dessert
Time 6h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Mix the flour, brown sugar, butter, and nuts.
- Pat into a 13X9 dish.
- Bake for 15 minutes.
- allow to cool.
- Crumble the just baked crust into fine crumbs.
- Pat enough of the crumbs to make a 1/2 inch in bottom of 13X9 dish you just used.
- Gently beat together the cream cheese, vanilla, powdered sugar and Cool Whip.
- Pour over the crust.
- Sprinkle the rest of the crumbs on top and chill for several hours or overnight.
- For the topping.
- Prepare Junket as for fruit sauce, using raspberry juice as part of rquired juice.
- Add raspberries and mix gently.
- Pour over crumbs and chill.
Nutrition Facts : Calories 682.5, Fat 34.8, SaturatedFat 23.1, Cholesterol 61.7, Sodium 216.9, Carbohydrate 88.4, Fiber 3.1, Sugar 60.6, Protein 7.1
RASPBERRY-CREAM CHEESE DANISH BARS
A rich cream cheese filling is layered over a cracker-crumb crust with raspberry preserves and an almond-crumb topping for luscious cookie bars.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield Makes 32 servings, 1 bar each.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Mix cracker crumbs, brown sugar and margarine. Remove 1-3/4 cups of the crumb mixture; place in 13x9-inch baking pan. Press firmly onto bottom of pan; set aside.
- Beat cream cheese, granulated sugar and eggs with electric mixer on medium speed 2 minutes or until well blended; pour over crust. Carefully spread preserves over cream cheese mixture. Stir almonds into remaining crumb mixture; sprinkle evenly over preserves.
- Bake 1 hour or until center is set and top is golden brown. Cool to room temperature. Refrigerate several hours or until chilled. Cut into 32 bars to serve. Store in tightly covered container in refrigerator.
Nutrition Facts : Calories 160, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 35 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
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