Easy Raspberry Danish (semi homemade)

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.

Course Breakfast, brunch

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 226kcal

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!

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!