Easy Raspberry Cream Cheese Danish Braid
I am in love. I am obsessed. 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 threatening to by looming dark clouds.
Ay yai yai!
Just gimme a minute to gather myself (and to lick the final little bit of icing off my sticky fingers and try and attempt to string together coherent sentences)!
Or maybe to pop in another bite or two…
This Danish is distractingly delicious. And as a bonus, wonderfully easy to make! So easy I almost double-dog-dare you to try making it without your first cup of coffee in the morning. That’s right. Totally not kidding around!So I made this recipe. And then I made it again. And then I made it again and again and again. And of course it was jusssstt to make sure it was absoluteeely perfect for you! No other reason.
Egg yolks and cream cheese. Whip. Sugar, lemon juice, vanilla extract, and sour cream. Whip. Fluffy cream cheese mixture… Ready!
Sally (from Sally’s Baking Addiction) has an excellent tutorial on how to cut strips of the pastry with step by step pictures. Be sure to check that out here.
For the braids:
- 2 cans Pilsbury Crescent Rolls (Butter variety works excellent!)
- 1 (8oz) package of cream cheese, room temperature
- 2 large egg yolks
- 2 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1/2 cup sugar
- 2 tablespoons sour cream
- 1-2 tablespoons of all purpose flour
- 1/2 cup of Raspberry Fruit Spread/Preserves or Jam (Use your favorite flavor if you'd like!)
For the Icing:
- 3/4 cup powdered sugar
- 2 teaspoons milk
- 2 teaspoon lemon juice
- To make the filling, in a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese, sour cream, and egg yolk together on medium speed until smooth. Add the sugar, lemon juice, and vanilla. Beat until smooth. Let filling cool in the refrigerator while rolling out the danish dough.
- Place two racks equal distance apart in the center of the oven and preheat oven to 375 degrees F. Roll out your dough to make a 12x6 inch rectangle. Use a light dusting of flour to help the dough along. Roll it out onto a lined baking sheet. (Lined with parchment paper or a silicone baking mat.) It is tough to transfer the braided dough from the counter to the baking sheet. Cut off two corners of the dough and then two small triangles at the other end. Spread 1/2 of the cream cheese filling and then top with 1/2 of the fruit spread down the length of the center of the strip. Cut slanting strips (3/4 inch - 1 inch each) along both sides. I used a pizza cutter. Fold the bottom end up to "seal" the filling in. Repeat with the second half of the dough and the rest of the filling.
- Bake braids for 15 - 18 minutes or until the tops become lightly golden brown. Remove from oven and let cool.
- To make the icing: Prepare the glaze by whisking all of the ingredients together. After 10 minutes of cooling, drizzle the braids with glaze and serve immediately.