Raspberry Cream Cheese Danish

by SundayBrunchClub
Prep: 15m
Cook: 10m
baked good, vegetarian
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Ingredients
Servings:8
4ozcream cheese
3/4cupconfectioners' sugar
8ozrefrigerated crescent rolls
1/2cupraspberry jam
2tspmilk
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Make the filling

    In a small bowl, beat the softened cream cheese with 1/4 cup of the confectioners' sugar until smooth and creamy. Unroll the crescent dough and separate it into 4 rectangles, pinching the perforations closed. Cut each rectangle in half to make 8 squares.

  1. 2

    Fill and fold

    Lay the squares on a parchment-lined baking sheet. Spread about 1 tablespoon of the cream cheese mixture diagonally across each square, then spoon 1 tablespoon raspberry jam on top. Fold two opposite corners of each square over the filling and pinch them together firmly to seal.

  2. 3

    Bake

    Bake at 375 degrees F for 10 to 12 minutes, until the pastries are puffed and golden brown.

  3. 4

    Glaze and serve

    Whisk the milk with the remaining 1/2 cup confectioners' sugar until you have a smooth drizzle. Drizzle it over the warm danishes and serve right away. Refrigerate any leftovers.

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Raspberry Cream Cheese Danish

Created by: SundayBrunchClub

Prep Time: 15m
Cook Time: 10m
Servings: 8

Ingredients

  • 4 oz cream cheese
  • 3/4 cup confectioners' sugar
  • 8 oz refrigerated crescent rolls
  • 1/2 cup raspberry jam
  • 2 tsp milk

Instructions

  1. Make the fillingIn a small bowl, beat the softened cream cheese with 1/4 cup of the confectioners' sugar until smooth and creamy. Unroll the crescent dough and separate it into 4 rectangles, pinching the perforations closed. Cut each rectangle in half to make 8 squares.
  2. Fill and foldLay the squares on a parchment-lined baking sheet. Spread about 1 tablespoon of the cream cheese mixture diagonally across each square, then spoon 1 tablespoon raspberry jam on top. Fold two opposite corners of each square over the filling and pinch them together firmly to seal.
  3. BakeBake at 375 degrees F for 10 to 12 minutes, until the pastries are puffed and golden brown.
  4. Glaze and serveWhisk the milk with the remaining 1/2 cup confectioners' sugar until you have a smooth drizzle. Drizzle it over the warm danishes and serve right away. Refrigerate any leftovers.

Notes & Tips

This is my lazy-genius brunch pastry — the crescent dough does all the heavy lifting, so you get flaky, bakery-style danishes without touching a stand mixer before your first cup of coffee. Best part: you can assemble them the night before, cover and chill them right on the sheet, then slide them in the oven while the pot's brewing. Swap the raspberry jam for apricot or a spoon of lemon curd if that's the mood. Eat them warm, standing in the kitchen, in absolutely no hurry — that's what Sunday is for.