Raspberry Cream Cheese Braided Danish Recipe
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
Ingredients
- 8 oz. cream cheese, softened
- ½ cup powdered sugar
- 1 tbsp. lemon juice
- ½ tsp. Spice Islands® Pure Vanilla Extract
- ¾ cup Polaner® Verry Berry Raspberry Fruit Spread
- 1 pkg. frozen puff pastry (containing two sheets)
- 1 egg
- 2 tsp. water
- 2 tbsp. turbinado sugar
Glaze
- 2 cups powdered sugar
- 3-4 Tbsp. lemon juice
Directions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper; set aside. Remove puff pastry from the freezer and follow box instructions to get it ready for use (generally about 30-40 minutes of thawing).
- While the pastry is thawing, prepare the cream cheese mixture.
- In a mixing bowl, cream together the cream cheese, powdered sugar, lemon juice and vanilla extract on medium speed until well blended and creamy.
- Using a rolling pin on a lightly floured surface, gently roll each sheet of puff pastry slightly to extend it by ½-inch on each side.
- Spread half of the cream cheese mixture down the center third of the sheet of pasty followed by half the fruit spread. Repeat with the other sheet of pastry.
- Using a bench knife or a pizza cutter, cut the outer sections of the pastry into 12 equally sized strips; about ½-inch wide.
- Starting at the top of the pastry, fold in the strips at a slight angle, alternating left to right.
- Fold up the bottom end to help hold in the filling.
- Transfer to the parchment lined baking sheet.
- In a small bowl, whisk the egg with the water and brush the tops of each braided pastry.
- Sprinkle each with turbinado sugar.
- Bake for 20-25 minutes or until golden and puffed.
- Allow to cool slightly before cutting and serving.
Glaze
- Mix the glaze ingredients together until smooth then drizzle over Danish.
