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Ingredients
- David's Note:
- Be sure to read through the directions for cutting and folding the pastry squares before you get started. It's a little tricky, but the results are worth it!
- Ingredients:
- Danish:
- 3 crescent dough sheets
- 1-1/2 cups raspberry jam
- 8 oz cream cheese, softened
- 1 tsp lemon juice
- 3/4 tsp vanilla
- 1 Tbsp sour cream
- 2 Tbsp sugar
- Icing:
- 3/4 cup powdered sugar
- 1/2 tsp vanilla
- 1–2 Tbsp milk
Details
Preparation
Step 1
Preparation:
Preheat oven to 375°F.
To make the Danish, unroll the crescent dough sheets and cut each one into 6 squares, for a total of 18 squares.
Lay out one of the squares on your work surface. Working about 3/8" from the edges, use a sharp knife to make a cut starting from the top right to the top left, then down the left side. Next, reverse this process, cutting down from the top right to the bottom right and over to the left. You will have two free corners cut just inside of the dough edges. Be sure to leave a little dough intact at the top right and bottom left corners. Now, take the outer border corner from the top left and fold it diagonally to the inner bottom right corner. Repeat this step, taking the outer border corner from the bottom right to the inner upper left corner. Repeat this process with the remaining squares.
Place a spoonful of raspberry jam in the center of each piece of dough. Use the back of the spoon to spread it out to the edges.
Next, beat the cream cheese in the bowl of a stand mixer until smooth. Add the lemon juice, vanilla, sour cream, and sugar and mix well. Using a spoon or a piping bag, place 1–2 Tbsp of the cream cheese mixture in the center of each piece of dough, right on top of the jam. Bake for 15–18 minutes.
To make the icing, mix the powdered sugar, vanilla, and milk in a small mixing bowl and set aside. Once the Danish are finished cooking and have cooled, drizzle the icing over them.
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