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Delicious Raspberry Cream Cheese Danish made with Crescent Rolls and fresh raspberries

Raspberry Cream Cheese Danish with Crescent Rolls

A quick and easy holiday danish made with crescent roll dough, cream cheese, and raspberry preserves that looks fancy but requires minimal effort.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 8 servings
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Danish Ingredients
  • 2 cans Crescent roll dough Regular size
  • 8 oz Cream cheese Softened
  • 1/3 to 1/2 cup Sugar Adjust based on sweetness preference
  • 1 tsp Vanilla extract
  • 1/2 to 3/4 cup Raspberry preserves or raspberry pie filling
  • 1 cup Powdered sugar Optional glaze
  • 1 to 2 tbsp Milk For glazing
  • to taste Fresh raspberries For topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a mixing bowl, combine softened cream cheese, sugar, and vanilla extract. Mix until smooth.
  3. Unroll the crescent dough. You can create individual pockets or a braided danish.
  4. For individual pockets: Place a small spoonful of the cream cheese mixture and some raspberry preserves at the wide end of each triangle, then roll up.
  5. For a braided danish: Press two sheets of dough together to form a rectangle. Place the filling down the center, top with raspberry, then cut slits on the sides and fold over.
  6. Bake for 14-18 minutes, or until puffed and golden brown.
  7. Allow to cool for 10 minutes. For glaze, whisk powdered sugar with milk until drizzling consistency and spoon it over the danish.

Notes

Ensure cream cheese is softened to avoid lumps. Do not overfill. Pinch seams to prevent leaking during baking. Optional fresh raspberries can enhance appearance and flavor.