Why You’ll Love This Recipe
This danish is incredibly easy to make with just a few store-bought ingredients, yet it looks and tastes like a bakery-worthy pastry. The creamy, slightly tangy cream cheese filling balances beautifully with the sweet raspberry jam, and the crescent dough bakes into a golden, buttery crust. It’s a quick crowd-pleaser that feels special without requiring hours in the kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Refrigerated crescent roll dough
- Cream cheese (softened)
- Granulated sugar
- Vanilla extract
- Raspberry preserves or jam
- Powdered sugar
- Milk (for glaze)
Directions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Unroll the crescent dough and press the seams together to form a large rectangle.
- In a bowl, beat the cream cheese, sugar, and vanilla extract until smooth.
- Spread the cream cheese mixture down the center of the dough, leaving space on each side.
- Spoon raspberry preserves evenly over the cream cheese layer.
- Cut 1-inch strips along both long sides of the dough (about 1 inch from the filling), then fold the strips over the filling in a crisscross pattern to form a braid.
- Bake for 15–18 minutes or until the dough is golden brown and cooked through.
- Let it cool slightly before drizzling with a simple glaze made from powdered sugar and milk.
- Slice and serve warm or at room temperature.
Servings and timing
This recipe yields about 8 servings.
Preparation time: 10 minutes
Cooking time: 18 minutes
Cooling and glazing time: 10 minutes
Total time: Approximately 38 minutes
Variations
- Swap the raspberry preserves with blueberry, strawberry, or apricot jam.
- Add lemon zest to the cream cheese mixture for a citrusy kick.
- Sprinkle sliced almonds or coarse sugar on top before baking for added texture.
- Use puff pastry in place of crescent dough for a flakier finish.
- Add a few fresh raspberries over the jam layer before baking for more texture and tartness.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm in the oven at 300°F (150°C) for 5–7 minutes or microwave for 15–20 seconds. For best results, avoid over-microwaving, as it may make the crust soggy.
FAQs
Can I use homemade dough instead of crescent rolls?
Yes, you can substitute with homemade crescent or puff pastry dough if preferred.
Can I use low-fat cream cheese?
Yes, but the texture may be slightly less rich and creamy.
Can this be made ahead of time?
You can prepare and assemble the danish ahead, refrigerate it, and bake it fresh the next morning.
Can I freeze this danish?
Yes, once baked and cooled, you can freeze it wrapped tightly for up to 1 month. Thaw and reheat before serving.
What can I use instead of raspberry jam?
You can use any fruit preserves or even Nutella for a different flavor profile.
Is it okay to skip the glaze?
Yes, the glaze is optional, though it adds a nice sweetness and visual appeal.
Can I make mini versions?
Absolutely. Use individual crescent rolls, fill them, and roll or fold them into small danishes before baking.
How do I know when it’s done baking?
The dough should be puffed and golden brown. The center should feel set when gently touched.
Can I add fresh fruit instead of jam?
Yes, just be cautious not to add too much moisture. Combine fresh raspberries with a little sugar and cornstarch before using.
What if I don’t have vanilla extract?
You can substitute with almond extract or leave it out if necessary, though it enhances the flavor.
Conclusion
Raspberry-Cream Cheese Crescent Danish is a wonderfully simple yet elegant pastry that brings together classic flavors in a crowd-pleasing way. Whether you’re making it for a weekend brunch or a special holiday breakfast, this recipe is a quick way to impress with minimal effort. Light, sweet, and satisfyingly creamy, it’s a treat you’ll want to make again and again.
PrintRaspberry-Cream Cheese Crescent Danish
This Raspberry-Cream Cheese Crescent Danish is a quick and easy pastry featuring flaky crescent dough, a tangy-sweet cream cheese filling, raspberry preserves, and a simple vanilla glaze. Perfect for breakfast, brunch, or dessert.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 8 servings
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 can refrigerated crescent roll dough
- 4 oz cream cheese, softened
- 2 tbsp granulated sugar
- 1/2 tsp vanilla extract
- 1/4 cup raspberry preserves or jam
- 1/3 cup powdered sugar
- 1–2 tsp milk (for glaze)
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Unroll the crescent dough and press the seams together to form a large rectangle.
- In a bowl, beat cream cheese, granulated sugar, and vanilla extract until smooth.
- Spread the cream cheese mixture down the center of the dough, leaving about 1 inch on each side.
- Spoon raspberry preserves evenly over the cream cheese filling.
- Cut 1-inch strips along the long edges of the dough, then fold them over the filling in a crisscross pattern to form a braid.
- Bake for 15–18 minutes, or until golden brown and fully cooked.
- Let cool for about 10 minutes.
- Mix powdered sugar and milk to form a glaze, then drizzle over the slightly cooled danish.
- Slice and serve warm or at room temperature.
Notes
- Use parchment paper to prevent sticking and make cleanup easier.
- Don’t overfill with jam to avoid leakage during baking.
- For added texture, top with sliced almonds or coarse sugar before baking.
- The danish is best served fresh but can be stored and reheated if needed.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 14g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 15mg
