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 minutes mins
Total Time 30 minutes mins
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
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.