Raspberry Cream Cheese Danish
My family's traditional choice for our Christmas brunch! Pour yourself a cup of coffee and enjoy this Raspberry Cream Cheese Danish warm, straight out of the oven.
Ingredients
Dough
- 2 1/4 tbsp yeast
- 1/2 cup warm water
- 1/2 cup butter, softened
- 2 1/2 tbsp sugar
- 1 Nature's Yoke egg
- 1 tsp salt
- 2 1/3 cup all-purpose flour
Raspberry Filling
- 1 1/2 cup raspberry pie filling
Cream Cheese Filling
- 8 oz cream cheese, softened
- 1/4 cup sugar
- 1/2 tbsp lemon juice
- 1/4 tsp vanilla
Glaze
- 1 1/2 cup powdered sugar
- 3 tbsp milk
Instructions
Dough
- Dissolve yeast and sugar in warm water. Let stand for 5 minutes.
- Add butter, egg, salt and 1 cup of flour. Mix well. Add enough remaining flour to form soft dough. Knead.
- Place dough in greased bowl. Cover, and let rise until double in size, approximately 45 minutes.
- Grease a 15x9 inch jelly roll pan. Roll out dough to fill pan.
Cream Cheese Filling
- Beat cream cheese, sugar, lemon juice and vanilla together until smooth.
- Spread cream cheese mixture down center of dough. Top with raspberry pie filling.
- Cut each side of dough into 1 inch strips and fold over onto center section, putting first one side over then another. (Sort of like braiding with two sections.)
- Let rise for 20 minutes. Preheat oven to 350 F. Bake danish for 25-30 minutes uncovered.
Glaze
- Combine powdered sugar and milk and drizzle glaze over warm danish.
