Dawn NoltAuthorDawn NoltCategory, DifficultyIntermediateRating

My family's traditional choice for our Christmas brunch! Pour yourself a cup of coffee and enjoy this Raspberry Cream Cheese Danish warm, straight out of the oven.

Yields10 Servings
Cook Time30 mins

Dough
 2 ¼ tbsp yeast
 ½ cup warm water
 ½ cup butter, softened
 2 ½ tbsp sugar
 1 Nature's Yoke egg
 1 tsp salt
 2 ⅓ cups all-purpose flour
Raspberry Filling
 1 ½ cups raspberry pie filling
Cream Cheese Filling
 8 oz cream cheese, softened
 ¼ cup sugar
 ½ tbsp lemon juice
 ¼ tsp vanilla
Glaze
 1 ½ cups powdered sugar
 3 tbsp milk

Dough
1

Dissolve yeast and sugar in warm water. Let stand for 5 minutes.

2

Add butter, egg, salt and 1 cup of flour. Mix well. Add enough remaining flour to form soft dough. Knead.

3

Place dough in greased bowl. Cover, and let rise until double in size, approximately 45 minutes.

4

Grease a 15x9 inch jelly roll pan. Roll out dough to fill pan.

Cream Cheese Filling
5

Beat cream cheese, sugar, lemon juice and vanilla together until smooth.

6

Spread cream cheese mixture down center of dough. Top with raspberry pie filling.

7

Cut each side of dough into 1 inch strips and fold over onto center section, putting first one side over then another. (Sort of like braiding with two sections.)

8

Let rise for 20 minutes. Preheat oven to 350 F. Bake danish for 25-30 minutes uncovered.

Glaze
9

Combine powdered sugar and milk and drizzle glaze over warm danish.

Ingredients

Dough
 2 ¼ tbsp yeast
 ½ cup warm water
 ½ cup butter, softened
 2 ½ tbsp sugar
 1 Nature's Yoke egg
 1 tsp salt
 2 ⅓ cups all-purpose flour
Raspberry Filling
 1 ½ cups raspberry pie filling
Cream Cheese Filling
 8 oz cream cheese, softened
 ¼ cup sugar
 ½ tbsp lemon juice
 ¼ tsp vanilla
Glaze
 1 ½ cups powdered sugar
 3 tbsp milk

Directions

Dough
1

Dissolve yeast and sugar in warm water. Let stand for 5 minutes.

2

Add butter, egg, salt and 1 cup of flour. Mix well. Add enough remaining flour to form soft dough. Knead.

3

Place dough in greased bowl. Cover, and let rise until double in size, approximately 45 minutes.

4

Grease a 15x9 inch jelly roll pan. Roll out dough to fill pan.

Cream Cheese Filling
5

Beat cream cheese, sugar, lemon juice and vanilla together until smooth.

6

Spread cream cheese mixture down center of dough. Top with raspberry pie filling.

7

Cut each side of dough into 1 inch strips and fold over onto center section, putting first one side over then another. (Sort of like braiding with two sections.)

8

Let rise for 20 minutes. Preheat oven to 350 F. Bake danish for 25-30 minutes uncovered.

Glaze
9

Combine powdered sugar and milk and drizzle glaze over warm danish.

Raspberry Cream Cheese Danish