Raspberry Cream Cheese Danish

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.
Cook Time 30 mins
Total Time 30 mins
Servings 10

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.
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