Raspberry Cream Cheese Danish


If you like yummy, delicious breakfast treats that come together in a flash, you’ll enjoy this easy Danish recipe. Captain Cavedweller gave it two thumbs up!

Raspberry Cream Cheese Danish



1 tube crescent dough

4 ounces cream cheese, softened

1/2 teaspoon lemon juice

1/2 teaspoon vanilla extract

2 teaspoons granulated sugar

1 heaping teaspoon sour cream

1 tablespoon melted butter

raspberry jam


1/2 cup confectioner’s sugar

2 teaspoons milk

2 teaspoons softened butter

fresh raspberries



Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

Roll out crescent dough. If using perforated dough, separate into rectangles (two crescent rolls), then pinch to seal perforation. Cut each rectangle into three long strips. Twist each strip a few times, then, staring in the center, form a circle with the dough, tucking the end under. Gently press a well into the center.

In a mixing bowl, combine cream cheese, lemon juice, vanilla extract, sugar, and sour cream. Whisk until combined.

Spoon about half a teaspoon of jam into the center of each Danish, then top with cream cheese filling.

Bake for about 12 minutes, until barely starting to brown.

While the pastries are baking, combine confectioner’s sugar with milk and softened butter.  Once you remove the pastries from the oven and allow to cool for about to minutes, then drizzle with glaze. Top with a few fresh berries for an added pop of flavor.

Makes approximately 12 small Danishes.


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