Raspberry Cream Cheese Danish Recipe - What's For Din'? - Courtney Budzyn - Recipe 104

Braided Raspberry Cream Cheese Danish | Cream Cheese Danish Recipe!

So I have a serious obsession with all things cream cheese. ESPECIALLY cream cheese Danishes. I could eat them all day every day. So since my cravings lately have been insane, I decided to share this delicious and beautiful braided raspberry cream cheese Danish recipe with you! This is hands down in my top 10 favorite desserts/breakfasts. Don’t judge me, yes, I said breakfasts. I gave the extra Danish to my in laws and not even an hour passed and my mother in law called me saying “OHH MYYY GOSHHH THAT IS THE BEST DANISH I’VE EVER HAD.” Followed by my father in law wowing over how it is just as good as anything from cheesecake factory. No joke, this thing is insane! Although it is not completely homemade, sometimes cheating just makes more sense. Puff pastry is an all-day process of folding and refrigerating over and over again. It just isn’t practical for families nowadays to make. And the store bought is absolutely delicious! Do yourself a favor and make this Danish this weekend! Anyone who tastes it will love you!

Thank you for watching!

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| Ingredients |

RASPBERRY SAUCE:
¾ Cup Frozen Raspberries
3 Tablespoons Water
1 ½ Tablespoons Cornstarch
½ Cup Sugar

FILLING:
1 8 Ounce Package Cream Cheese (Softened at Room Temperature)
½ Cup Sugar
1 Egg Yolk
½ Teaspoon Vanilla Extract
1 Teaspoon Lemon Juice

PASTRY:
1 Box Puff Pastry (2 Sheets), Thawed

FROSTING:
1 Cup Powdered Sugar
¼ Cup Heavy Cream or Milk
1 Teaspoon Vanilla Extract

1 Egg for Egg Wash + 1 Tablespoon Water
2 Teaspoons Coarse Sugar for Sprinkling

| Directions |

RASPBERRY SAUCE:

In a medium heavy bottomed sauce pan, combine all the sauce ingredients and stir over medium high heat. Bring to a simmer and cook for 4-8 minutes or until thickened. Set aside.

FILLING:

In a standing mixer, beat softened cream cheese until fluffy. About 2 minutes. Add sugar and beat another 2 minutes scraping down the sides of the bowl. Add vanilla, lemon juice, egg, and mix until combined. Set aside.

PASTRY

Unfold puff pastry sheets onto a lightly floured surface. Using a rolling pin, lightly roll to make them an even square. You don’t need much pressure, just about 5 rolls here and there should suffice.
Divide the cream cheese mixture into halves and smear each half onto the center of the pastries.

Add a few tablespoons of the raspberry sauce on top lightly spreading it.

With a butter knife, cut to make a rectangle at the top and bottom of the pastry. Fold the flaps over and pinch to seal. This will prevent leaks while the pastry bakes.

Next, make 5-8 slits on each side, making sure each side has the same amount.

Starting from the bottom, fold each flap over onto the other side. Like a braid, continue until you reach the end and pinch to seal.
Brush with an egg wash and sprinkle with coarse sugar.

Bake at 375 degrees F for 25-30 minutes or until golden brown. Allow to cool for 10 minutes.

ICING:

Combine powdered Sugar, vanilla, and cream whisking until full incorporated. Add more cream until you achieve your desired consistency. Make sure it isn’t too thin so it will not run off the Danish.

Drizzle the icing over the Danishes and enjoy!

*Refrigerate if not enjoyed immediately.

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