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Raspberry-Cream Cheese Crescent Danish

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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.

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

  1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Unroll the crescent dough and press the seams together to form a large rectangle.
  3. In a bowl, beat cream cheese, granulated sugar, and vanilla extract until smooth.
  4. Spread the cream cheese mixture down the center of the dough, leaving about 1 inch on each side.
  5. Spoon raspberry preserves evenly over the cream cheese filling.
  6. 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.
  7. Bake for 15–18 minutes, or until golden brown and fully cooked.
  8. Let cool for about 10 minutes.
  9. Mix powdered sugar and milk to form a glaze, then drizzle over the slightly cooled danish.
  10. 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

Find it online: https://thefamilycooking.com/raspberry-cream-cheese-crescent-danish/