Easy Raspberry Danish Recipes

RASPBERRY CHEESE DANISH RECIPE

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.

SUNNY'S EASY RASPBERRY AND STRAWBERRY DANISHES

Steps:

• Preheat the oven to 375 degrees F.
• For the fruit: Using a mortar and pestle, mini food processor or a sealed plastic bag and a mallet or rolling pin, crush the freeze-dried raspberries and strawberries together to a powder; some little pebbles are ok. Set aside 2 tablespoons for the icing and garnish.
• For the dough: Spray the bottom and sides of an 8-inch square baking dish or 8- or 9-inch round pie pan with cooking spray.
• Unroll the crescent dough out on a sheet of parchment paper. If using dough with perforations, gently pinch the seams to keep them together. Leaving about a 1-inch border on one of the short sides, sprinkle with the remaining fruit mixture, followed by a layer of the granulated sugar and then the brown sugar. Use a box grater or rasp and grate the butter evenly over the top. Starting with the short edge with the filling on it, roll, tucking as you go, towards the short edge with the empty border. Cut into 8 equal rounds and place in the prepared dish. Bake until the tops are golden, 13 to 14 minutes.
• For the icing: While the danishes are baking, in a small bowl, whisk together the confectioners' sugar, 1 tablespoon of the reserved fruit mixture, a pinch of salt and 1 teaspoon of preferred liquid. The icing should be thick like a glaze, but thin enough to pour. If needed, add more liquid.
• Drizzle the icing over the warm danishes. Transfer to plates and sprinkle with the remaining fruit mixture. Serve warm.

EASY RASPBERRY DANISH

Steps:

• ROLLS.
• Preheat oven to 350°F.
• Unroll Crescent Rolls, but DO NOT separate into triangle pieces.
• Separate in half, to create to short, wide pieces.
• Pinch perforated areas of dough together on both sides of the two pieces.
• Use rolling pin or side of plastic (acrylic) cup to thin out dough, just a little.
• Spread approximate 1 tablespoon of fruit spread over one piece of dough, ensure even distribution over dough and leave ONE inch of dough free of spread on long edge (to allow with movement of fruit spread during next step). Adjust amount to personal taste, a personal note -- using too much gets quite messy.
• Roll dough towards side free of fruit spread.
• Cut dough roll into 6 even pieces.
• Place on cookie sheet, cooking stone or in cake pan with at least 1" separation.
• Bake.
• GLAZE.
• In small bowl, place confectioner's sugar, milk and vanilla.
• Wisk together.
• Add additional milk or sugar to reach desired consistency.
• After removing rolls from oven, drizzle glaze over rolls (or apply with basting brush).

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 DANISH DESSERT

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.

LEMON-RASPBERRY DANISH WITH MASCARPONE

Steps:

• Make the dough: In a small saucepan over low, heat milk until just warm to the touch (about 95 degrees). If needed, let cool to the correct temperature before using.
• While the milk heats, in the bowl of an electric mixer fitted with the dough hook, mix the flour, granulated sugar, yeast and salt to combine. Add the warm milk and the egg and mix on low speed until the dough comes together, about 2 minutes. Scrape down the sides of the bowl well, and mix on medium until the dough is very smooth, 4 to 5 minutes.
• Transfer to a medium bowl lightly greased with nonstick spray, and cover with plastic wrap. Let rise until puffy and doubled in size, 45 minutes to 1 hour.
• While the dough rises, make the filling: In the bowl of an electric mixer fitted with the whisk attachment, whip the mascarpone and cream cheese on low speed until well combined, about 2 minutes. Add the confectioners' sugar and mix until well combined, scraping down the sides of the bowl as necessary, about 1 minute.
• Beat in the egg white on low speed, then scrape down the sides of the bowl. Add the lemon curd, lemon zest (if using) and vanilla and mix well to combine. Cover with plastic wrap and set aside.
• When the dough has risen, roll it out on a lightly floured surface using a lightly floured rolling pin into a 10-by-15-inch rectangle (about 1/2-inch-thick). Roll the dough around the rolling pin and gently transfer it to a piece of parchment paper that will fit on a baking sheet. Using the tip of a metal spatula, gently mark the dough into even, vertical thirds without cutting all the way through.
• Spoon the filling into the center third of the dough, spreading it in an even layer, leaving the outer thirds of the dough uncovered. Arrange the raspberries evenly on top of the filling.
• Using a bench knife, sharp knife or pastry wheel, cut 1 1/2-inch-wide horizontal strips down one side of the dough, stopping the cut just before you hit the filling. Repeat on the other side, being sure to cut the same number of strips at about the same place (these are the "strands" you'll braid over the filling). Transfer the parchment paper with the dough to a baking sheet to finish the assembly (it can be tricky to move the loaf once braided).
• Braid the dough: Fold each strip of dough in toward the center, crisscrossing the filling by alternating one strip from each side. It's O.K. to stretch the strips slightly if you need to. Continue to cross the strands all the way down the loaf. Pinch the excess dough at the ends together, then fold them under the loaf.
• Cover the loaf with greased plastic wrap and let rise until puffy, 30 to 45 minutes. Toward the end of the rise time, heat the oven to 375 degrees.
• Make an egg wash: Lightly beat 1 egg and 1 tablespoon water together. Brush the surface of the bread with the egg wash, taking care to get all the nooks and crannies of the braid. Bake until the loaf is deeply golden brown, 30 to 35 minutes. Cool completely on the baking sheet.
• While the loaf cools, make the glaze: In a medium bowl, whisk the confectioners' sugar and lemon juice together to combine. The glaze should be thin enough to brush it onto the loaf. Add milk 1 teaspoon at a time, as needed to thin glaze.
• Once the loaf is cool, brush with the glaze until coated. Don't worry if it pools in some places. Let the glaze set for 15 minutes before slicing and serving.