EASY RASPBERRY CREAM CHEESE DANISH BRAID
Provided by Marzia
Time 40m
Number Of Ingredients 12
Steps:
- To make the filling, in a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese, sour cream, and egg yolk together on medium speed until smooth. Add the sugar, lemon juice, and vanilla. Beat until smooth. Let filling cool in the refrigerator while rolling out the danish dough.
- Place two racks equal distance apart in the center of the oven and preheat oven to 375 degrees F. Roll out your dough to make a 12x6 inch rectangle. Use a light dusting of flour to help the dough along. Roll it out onto a lined baking sheet. (Lined with parchment paper or a silicone baking mat.) It is tough to transfer the braided dough from the counter to the baking sheet. Cut off two corners of the dough and then two small triangles at the other end. Spread 1/2 of the cream cheese filling and then top with 1/2 of the fruit spread down the length of the center of the strip. Cut slanting strips (3/4 inch - 1 inch each) along both sides. I used a pizza cutter. Fold the bottom end up to "seal" the filling in. Repeat with the second half of the dough and the rest of the filling.
- Bake braids for 15 - 18 minutes or until the tops become lightly golden brown. Remove from oven and let cool.
- To make the icing: Prepare the glaze by whisking all of the ingredients together. After 10 minutes of cooling, drizzle the braids with glaze and serve immediately.
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 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 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 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
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Reviews 4Category Bread, BreakfastServings 15Total Time 2 hrs 40 mins
- To prepare the dough, spray a 15x10 cooking pan with cooking oil, place 15 Rhodes rolls on the pan, 3 rows with 5 rolls in each row. Set a towel over the rolls and allow the rolls to rise. Set aside for 2-2 ½ hours.
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