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.
Open both cans of 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 cream cheese and 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 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!
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!