Raspberry Cream Cheese Danish
Raspberry Cream Cheese Danish

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, raspberry cream cheese danish. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Raspberry Cream Cheese Danish is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. Raspberry Cream Cheese Danish is something which I’ve loved my entire life. They are nice and they look wonderful.

How to make a Cream Cheese Danish with Raspberry Filling. For complete directions and ingredients list, see the printable option at the bottom of the post. You will cut the puff pastry as shown, and layer your raspberry jam and cream cheese danish filling as appropriate before braiding and topping with.

To begin with this recipe, we must prepare a few components. You can cook raspberry cream cheese danish using 7 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Raspberry Cream Cheese Danish:
  1. Prepare 1 puff pastry sheet
  2. Prepare 1/2 cup cream cheese, room temperature
  3. Get 3 tbsp sugar
  4. Take 1/2 tsp lemon juice and zest of half lemon
  5. Make ready 1/4 cup frozen raspberries, crushed
  6. Make ready 1 Egg
  7. Take 1 egg yolk for egg wash and brown sugar to sprinkle

So I have a serious obsession with all things cream cheese. This Raspberry Cream Cheese Danish Recipe has a golden pastry dough topped with sweet cream cheese and raspberry is divine. I love eating all sorts of sweet and savory foods when we make brunch. It's fun to have a variety of foods that are available to everyone.

Steps to make Raspberry Cream Cheese Danish:
  1. In a stand mixer, beat cream cheese, sugar, one egg lemon juice and lemon zest till well combined
  2. Place the thawed puff pastry out onto a sheet of parchment paper.
  3. Cut the top corners off and start cutting strips diagonally down the sides of the pastry. You should end up with about 10 strips/flaps on each side.
  4. Place the filling in the middle third of each puff pastry sheet. Sprinkle the crushed frozen raspberries on top of the filling.
  5. 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.
  6. Brush the top with egg wash and sprinkle with some brown sugar. Bake at 180 degrees Celsius for 20-25 minute or until golden brown. Let cool before slicing and serve.

I am gaga over this raspberry cream cheese Danish braid! This braid reminds me of happier/drier times when I wasn't being rained on or at least This Danish is distractingly delicious. And as a bonus, wonderfully easy to make! This Raspberry Cream Cheese Danish Braid is SO simple and tastes incredible! The puff pastry just melts in your mouth and is perfectly paired with a cream cheese filling and a delicious raspberry sauce.

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