Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a special dish, raspberry cream cheese danish. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Raspberry Cream Cheese Danish is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They are nice and they look fantastic. Raspberry Cream Cheese Danish is something that I’ve loved my entire life.

Bring two opposite corners of dough over filling; pinch together firmly to seal. Combine cream cheese, ricotta, sugar, and lemon juice with a handheld mixer. Place the thawed puff pastry out onto a sheet of floured parchment paper. Cut the top corners off and begin cutting strips diagonally down the sides of the pastry.

To begin with this recipe, we have to prepare a few components. You can have raspberry cream cheese danish using 7 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Raspberry Cream Cheese Danish:

1. Get 1 puff pastry sheet
2. Prepare 1/2 cup cream cheese, room temperature
3. Prepare 3 tbsp sugar
4. Get 1/2 tsp lemon juice and zest of half lemon
5. Get 1/4 cup frozen raspberries, crushed
6. Make ready 1 Egg
7. Prepare 1 egg yolk for egg wash and brown sugar to sprinkle

Raspberry Cream Cheese Danish Cream cheese filling, fresh raspberries and jam are rolled up in store-bought crescent roll dough to make these Raspberry Cream Cheese Danishes. The fresh fruity flavor from the raspberries contrasts perfectly with the cream cheese making these danishes irresistible. Place the cream cheese, sugar, cornstarch, egg and vanilla into a Cuisinart Food Processor fitted with the metal chopping blade. Reserve, refrigerated until ready to use.

Steps to make Raspberry Cream Cheese Danish:

1. In a stand mixer, beat cream cheese, sugar, one egg lemon juice and lemon zest till well combined
2. Place the thawed puff pastry out onto a sheet of parchment paper.
3. Cut the top corners off and start cutting strips diagonally down the sides of the pastry. You should end up with about 10 strips/flaps on each side.
4. Place the filling in the middle third of each puff pastry sheet. Sprinkle the crushed frozen raspberries on top of the filling.
5. To make the braid, begin crossing over each strip, alternating between sides. Every time you pull a strip over to the opposite side, gently pinch it down. Before you cross over last strips, fold in the bottom middle flap.
6. Brush the top with egg wash and sprinkle with some brown sugar. Bake at 180 degrees Celsius for 20-25 minute or until golden brown. Let cool before slicing and serve.

Place the cream cheese, sugar, cornstarch, egg and vanilla into a Cuisinart Food Processor fitted with the metal chopping blade. Reserve, refrigerated until ready to use. Cross the strips over the filling, alternating from each side to make sure that they overlap. Gently squeeze/pinch each opposing strip together. In a small bowl whisk an egg and splash of water.

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