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–+ servings
This Raspberry Cream Cheese Danish is an easy to prepare breakfast treat that takes just 10 minutes of active preparation time. It is a weekend breakfast your family will love. Cream cheese filling, fresh raspberries and jam are rolled up in store-bought crescent roll dough to make these Raspberry Cream Cheese Danishes. The fresh fruity flavor from the raspberries contrasts perfectly with the cream cheese making these danishes irresistible. They would be an excellent addition to a brunch or your Easter menu. Preparing the Raspberry Cream Cheese Danish requires three steps. First you whip up the cream cheese with a bit of mascarpone, sugar, and vanilla. Next you mix fresh raspberries with jam. Then you assemble the danish. It bakes in less than an hour, giving you some time to relax, or to prepare a savory breakfast dish to pair with this sweet danish. Instead of using an ordinary raspberry jam, I used Stonewall Kitchen's Raspberry and Peach Champagne Jam, which is just as delightful as you could imagine. No, Stonewall Kitchen didn't sponsor this post, but I am a lifelong fan of the brand. The secret ingredient in this Raspberry Cream Cheese Danish recipe is mascarpone cheese. I add a touch in with the cream cheese, and I just love how it pairs with the raspberries. You could use a different fruit and jam if you aren't a fan of raspberries. Peach, strawberry, or blueberry would be wonderful choices. I tested this recipe a couple times trying different doughs and different filling to dough ratios. I found that I prefer crescent roll dough instead of puff pastry. Crescent roll dough has a better consistency for this recipe, and it also rises better. And, I like to add as much of the cream cheese and fruit filling as possible. The icing on top of the danish is optional, but I liked how it added sweetness to the pastry without it becoming too sweet. 1 package of Pillsbury Butter Flake Crescent Rolls 5 ounces of Cream Cheese (you can use ⅓ less fat cream cheese) ¼ cup Mascarpone 1 teaspoon Vanilla 2 tablespoons Powdered Sugar ¾ cup Fresh Raspberries ½ cup Raspberry Jam For the Icing ½ cup Powdered Sugar 1 teaspoon Butter (at room temperature) 2 teaspoons Milk 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.
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Raspberry Cream Cheese Danish

Cream cheese filling, fresh raspberries and jam are rolled up in store-bought crescent roll dough to make these Raspberry Cream Cheese Danishes. The fresh fruity flavor from the raspberries contrasts perfectly with the cream cheese making these danishes irresistible. They would be an excellent addition to a brunch or your Easter menu.
Course Breakfast
Cuisine American
Servings 6 servings

Ingredients

  • 1 package of Pillsbury Butter Flake Crescent Rolls
  • 5 ounces of Cream Cheese you can use ⅓ less fat cream cheese
  • ¼ cup Mascarpone
  • 1 teaspoon Vanilla
  • 2 tablespoons Powdered Sugar
  • ¾ cup Fresh Raspberries
  • ½ cup Raspberry Jam

For the Icing

  • ½ cup Powdered Sugar
  • 1 teaspoon Butter at room temperature
  • 2 teaspoons Milk

Instructions

  • 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.

Notes

I tested this recipe a couple times trying different doughs and different filling to dough ratios. I found that I prefer crescent roll dough instead of puff pastry. Crescent roll dough has a better consistency for this recipe, and it also rises better. And, I like to add as much of the cream cheese and fruit filling as possible.
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