Raspberry Cream Cheese Danish
It's flaky, buttery, melt in your mouth goodness. So easy you will never buy one again! It's perfect for breakfast or just a sweet treat.
- 2 puff pastry sheets
- 8 oz cream cheese, softened
- 6 tablespoon ricotta cheese
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup raspberry jam
- 1 large egg + 1 tablespoon water
- 1 tablespoon milk
- 1/2 cup powdered sugar
Preheat the oven to 400 degrees F.
In a medium-size bowl cream the cream cheese, ricotta, sugar, and vanilla extract together until smooth.
Lay out a sheet of parchment paper, place the thawed puff pastry on the paper and roll it out lengthwise about 2 inches.
Slice the top corners off, then start cutting strips diagonally down the sides of the pastry sheet. You should end up with 9 to 10 strips measuring about 1-inch each on both sides.
Spread the half of the cheese mixture down the middle of the puff pastry sheet.
Next, pipe the 1/4 cup of the raspberry jam or just spoon in on top of the cheese.
Start crossing over each strip of pastry gently pressing it down to seal, alternating between each side. Before crossing over the last strips, fold the bottom middle flap.Repeat this process with the second pastry.
Brush both danishes with egg wash.
Bake for 20 minutes or until golden brown. Cool completely.
Calories: 577kcal | Carbohydrates: 58g | Protein: 8g | Fat: 35g | Saturated Fat: 13g | Cholesterol: 60mg | Sodium: 270mg | Potassium: 113mg | Fiber: 1g | Sugar: 25g | Vitamin A: 465IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 2mg