A delicious pastry recipe, sure to impress! This homemade Raspberry Danish recipe is so supremely delicious and full of amazing flavor. So long store-bought pastries, this is worth every (simple) step!
One of my favorite things about staying in a hotel as a kid was the free continental breakfast that included some sort of pre-packaged pastries that I never saw anywhere else. (I’m sure they sold them at every grocery store.) Honestly, I still love seeing pastries in a buffet line, but there has to be a way to create them at home AND make them taste better.
Enter this Raspberry Danish recipe. Delicious homemade crescent rolls filled with homemade raspberry jam and cream cheese, this is a definite upgrade.
Could you easily shortcut this recipe with refrigerated crescent rolls and store-bought jam? Absolutely. If you’re in the mood for a baking experience (which happens occasionally), the extra steps below are worth the taste.
If you’re short on time, ingredients, or just don’t want to mess with it, by all means, grab those Pillsbury crescent rolls and make your own version. Just read the section for the cream cheese filling, you don’t want to skip that!
This recipe is perfect for a special holiday breakfast, a brunch treat, or a must-have at a wedding or baby shower. It also happens to be perfect for ANY time, so no need to wait!
Raspberry Danish Recipe
Crescent Roll Ingredients
- 1 packet active dry yeast
- 1 tsp. granulated sugar
- 1 C. whole milk, warmed
- 3 1/4 C. all purpose flour
- 1 egg, beaten
- 1/3 C. sugar
- 1 tsp. salt
- 4 T. unsalted butter, room temperature
Cream Cheese Filling
- 1/3 C. granulated sugar
- 4 oz room temperature cream cheese
- 1 1/2 tsp. vanilla
Raspberry Jam
- 1/2 C. fresh raspberries
- 1 C. granulated sugar
- 3/4 C. water
- Zest of a lemon
- 1 tsp. lemon juice
- 1 T. cornstarch
- 1/4 C. warm water
Instructions:
1. Mix yeast, sugar, and warm milk in the bowl of the stand mixer. Cover and let it sit for 10 minutes.
2. Add the flour, egg, sugar and salt. Mix with a dough hook until it’s well combined.
3. Add in butter and knead in mixer for ten minutes.
3. Add dough to lightly oiled bowl, cover and let rise for one hour in a warm place.
Make jam
1. Add 3/4 cup water, a cup of sugar, and raspberries to a pot. Bring to a boil.
2. Crush berries once soft. Add lemon zest and lemon juice. Stir well.
3. Mix 1/4 cup water with cornstarch in a small bowl. Pour slurry into mixture.
Stir constantly as it will thicken up pretty quick over medium-high heat.
4. Remove from heat, strain if you’d like. Set aside to cool for 30 mins or more.
Make filling
1. Using an electric hand or stand mixer blend cream cheese, sugar and vanilla.
Put it together
1. After an hour, make a fist and punch down the dough.
2. Add the dough to a lightly floured surface and roll it out doing your best to keep it in a circle.
3. Cut the circle in fourths.
4. Cut the fourths in half.
5. Cut the halves in half. You’ll end up with 16 crescent (triangle) shaped pieces of dough.
6. Take each piece and fill it with cream cheese filling and jam.
7. Roll it like a crescent roll.
8. Lightly spray baking dish with non-stick spray.
9. Place rolls in prepared baking dish(es) cover and let sit 30 mins in a warm place.
10. Preheat the oven to 350.
11. Brush rolls with egg wash and bake 25-30 minutes.
These turned out so flaky and sweet. The perfect anytime breakfast or afternoon snack.
Homemade Raspberry Danish Recipe
Ingredients
- Crest Roll Ingredients
- 1 packet active dry yeast
- 1 tsp. granulated sugar
- 1 C. whole milk, warmed
- 3 1/4 C. all purpose flour
- 1 egg, beaten
- 1/3 C. sugar
- 1 tsp. salt
- 4 T. unsalted butter, room temperature
- Cream Cheese Filling
- 1/3 C. granulated sugar
- 4 oz room temperature cream cheese
- 1 1/2 tsp. vanilla
- Raspberry Jam
- 1/2 C. fresh raspberries
- 1 C. granulated sugar
- 3/4 C. water
- Zest of a lemon
- 1 tsp. lemon juice
- 1 T. cornstarch
- 1/4 C. warm water
Instructions
1. Mix yeast, sugar, and warm milk in the bowl of the stand mixer. Cover and let it sit for 10 minutes.
2. Add the flour, egg, sugar and salt. Mix with a dough hook until it’s well combined.
3. Add in butter and knead in mixer for ten minutes.
4. Add dough to lightly oiled bowl, cover and let rise for one hour in a warm place.
Make jam
1. Add 3/4 cup water, a cup of sugar, and raspberries to a pot. Bring to a boil.
2. Crush berries once soft. Add lemon zest and lemon juice. Stir well.
3. Mix 1/4 cup water with cornstarch in a small bowl. Pour slurry into mixture.Stir constantly as it will thicken up pretty quick over medium-high heat.
4. Remove from heat, strain if you’d like. Set aside to cool for 30 mins or more.
Make filling
1. Using an electric hand or stand mixer blend cream cheese, sugar and vanilla.
Put it together
1. After an hour, make a fist and punch down the dough.
2. Add the dough to a lightly floured surface and roll it out doing your best to keep it in a circle.
3. Cut the circle in fourths.
4. Cut the fourths in half.
5. Cut the halves in half. You’ll end up with 16 crescent (triangle) shaped pieces of dough.
6. Take each piece and fill it with cream cheese filling and jam.
7. Roll it like a crescent roll.
8. Lightly spray baking dish with non-stick spray.
9. Place rolls in prepared baking dish(es) cover and let sit 30 mins in a warm place.
10. Preheat the oven to 350.
11. Brush rolls with egg wash and bake 25-30 minutes.