This delightful Raspberry Danish with sweet cream cheese and raspberry filling takes only 5 minutes of prep and 20 minutes to bake.
Enjoy a beautiful, tasty pastry that’s easy to make and share.
If you’re more of a blueberry fan, my Blueberry Breakfast Casserole is another easy brunch recipe – it’s make-ahead friendly and sure to impress at the breakfast table.
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This Raspberry Cream Cheese Danish has an easy little shortcut! It uses canned crescent rolls from the grocery store (you can use the canned pastry sheets or make your own homemade pastry dough, and cut it).
It doesn’t take a lot of time, and is a no fuss recipe, I can’t think of a better way to make Danish pastries than this.
This mixes up and comes together super fast, and tastes like you stopped by a French patisserie. It’s SO easy to make. Just laay the rolls out, mix up the cream cheese and powdered sugar, and dollop on the raspberry pie filling. Braid it up, egg wash and bake!!
We love raspberries around here, check out my Raspberry Sweet Rolls, Raspberry Cheesecake Cookies, Raspberry Thumbprint Cookies or my Raspberry Crumb Muffins!
Frequently Asked Questions
What’s the best way to soften the cream cheese?
Let the cream cheese sit at room temperature for about 30-60 minutes. If you’re short on time, you can soften it in the microwave on low power in short increments, checking frequently.
How do I know when the Raspberry Danish is done baking?
The Danish should be golden brown and the crescent roll dough should be thoroughly cooked. You can insert a toothpick in the dough part; if it comes out clean, the Danish is done.
Can I use a different type of fruit filling?
Absolutely. Feel free to substitute with other fruit fillings of your choice, such as blueberry, apple, or cherry. Just be sure to use pastry filling, which will not ooze out like pie filling will.
Why you’ll love this recipe
- Easy recipe to make. Just 5 minutes of prep, and 20 minutes to bake.
- Simple Ingredients. Find them all at local grocery stores.
- Impressive looking, without the effort. We can all use a little help looking amazing in the kitchen, right?
- Customizable. Adapt the recipe to your tastes and needs. Change out the filling flavor, and switch up the cream cheese.
Using pastry filling vs pie filling is KEY. Pie filling will spread and ooze out of the braid, and create a very delicious, but still, pretty big mess.
Kylee’s Notes
Using pastry filling vs pie filling is KEY. Pie filling will spread and ooze out of the braid, and create a very delicious, but still, pretty big mess.
Use parchment paper on your baking tray – helps with clean up if your cheese filling spills out!
Sprinkle with granulated sugar before baking for a sweet crunch on top!
Substitutions/Additions
Change up the flavors! Apple pie filling, with a dusting of cinnamon sugar on the outside before baking is sooo good!
Add a little lemon zest or lemon juice to the cream cheese filling for a pop of flavor.
You could totally use puff pastry dough using this method – just switch out the crescent dough for a puff pastry sheet, and cut it with a sharp knife or pizza cutter so it works!
What to do with leftovers
Store leftover Danish in an airtight container at room temperature for up to two days or refrigerated for up to five days. For longer storage, consider freezing.
To freeze: once baked and cooled wrap it tightly in plastic wrap and place it in a freezer-safe bag.
Recommended Equipment/Tools
- Baking Sheet or Baking Stone. Also known as a cookie sheet. This is what you’ll bake the Danish on
- Rolling Pin. To flatten the center of the crescent roll dough.
- Small Cookie Scoop or Spoon: To help distribute the raspberry pastry filling neatly and evenly down the center of the dough.
- Mixing Bowl. A small or medium bowl to mix the cream cheese and powdered sugar.
- Whisk or Electric Mixer: To ensure that the cream cheese and powdered sugar are well-combined and smooth. An electric mixer can make the process quicker, but a whisk or even a fork can also work.
- Pastry Brush: To brush the egg wash over the dough before baking.
- Knife or Pizza Cutter: To slice the finished Danish into serving portions.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Crescent rolls. Crescent rolls serve as the base or the pastry component, providing a flaky and buttery texture. You could use store-bought puff pastry and a pizza cutter, too!
- Cream cheese. This is the filling base. You can use any kind you have on hand. Leave it on the counter for 30 minutes to soften before using.
- Powdered sugar. It is mixed with cream cheese to sweeten the cheese filling in the Danish.
- Raspberry filling. This is a thick, sweet filling made with raspberries (it could be made from fresh fruit or from concentrates), sugar, and thickeners. It’s designed to maintain its consistency during the baking process, making it ideal for pastries.
- Egg. I use a large egg. We use this as an egg wash brushed onto the surface of the pastry before baking to give it a glossy, golden finish.
How to make a Cream cheese Raspberry Danish
Scroll for Recipe
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped
Preheat oven to 375°F. Line a baking sheet with parchment.
Lay out the dough
Open both cans of crescent rolls, and place triangles of dough on a cookie sheet, with points on the outer edges and short edge in the middle. Use a rolling pin to flatten the center.
Make the cream cheese filling
In a small bowl, mix cream cheese and powdered sugar.
Spread the cream cheese mixture on the center of the dough.
Use a small cookie scoop to do a line of pastry filling down the very middle of the dough, over the top of the cream cheese mixture – (cream cheese will be twice the width).
Bring dough points over in braid pattern and secure on the other side.
Brush dough with egg yolk and a pastry brush and bake in the hot oven for approximately 20 mins (check at 18 minutes).
Remove from the oven and let it cool for a few minutes.
Slice it up, grab a plate and a fork – and DEVOUR!
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Update: This recipe was originally published in March of 2016. It was republished with updated photos in 2023.
Easy Raspberry Danish (semi homemade)
Ingredients
- 2 cans crescent rolls
- 8 ounces cream cheese (softened (low fat can be used))
- 1/3 cup powdered sugar
- 1 can raspberry pastry filling
- 1 egg
Directions
- Preheat oven to 375°F (190°C)
- Open 2 cans crescent rolls, and place triangles of dough with points on the outer edges and short edge in the middle. Use a roller to flatten center.
- Mix 8 ounces cream cheese (softened) and 1/3 cup powdered sugar and spread on the center of dough.
- Use a small cookie scoop to do a line of pastry filling down the very middle (cream cheese will be twice the width).
- Bring dough points over in braid pattern and secure on other side.
- Brush dough with 1 egg, and bake for approximately 20 mins (check at 18 minutes).
- Remove from the oven and let it cool for a few minutes.
- Slice it up, grab a plate and a fork – and DEVOUR!
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Notes
- Using pastry filling vs pie filling is KEY. Pie filling will spread and ooze out of the braid, and create a very delicious, but still, pretty big mess.
- Change up the flavors! Apple pie filling, with a dusting of cinnamon sugar on the outside before baking is sooo good!
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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