When I was a kid, my mom used to make the most amazing raspberry almond Danish on Christmas morning. I looked forward to it just as much as I did opening the presents!
Fast forward a few decades and I am making a similar recipe for my kids, but with a twist! I decided to shape it in the form of a Christmas wreath rather than the traditional braid. I call it a Raspberry Almond Breakfast Wreath Danish with Almond Drizzle.
Ok, fine, that’s a bit wordy.
I guess “raspberry almond Danish” will do for now. LOL
Preparing Your Raspberry Almond Danish
This raspberry almond Danish recipe starts out with 2 tubes of pre-made crescent roll dough.
If you can get past the unnerving POP of the packaging, separate the little triangles on the perforated edges and then use a pair of scissors to cut it in the middle of the wide base all the way up to the point of the triangle.
Confession: I either make my husband open these tubes for me while I cover my ears and shut my eyes, or I smack it so hard against the sink it has no choice but to pop open.
The opening has to be on my terms, ya know? The whole adult jack-in-the-box thing doesn’t work for me!
Step 1: Arrange the Crescent Dough in a Wreath Shape
Next, you’ll need a 10 or 12-inch cake pan. Line it with parchment paper and then gently spray the inside with non-stick cooking spray.
Very carefully, begin to shape a circle by placing the wide edge of the triangle toward the middle of the cake pan and drape the tip of the dough off the side of the pan. Repeat this step until you have formed a sunshine-looking shape.
You won’t need to use all of the dough. Save some for the next couple of steps.
Puff pastry from scratch is a project.
Heidi's Danish and raspberry puff pastry are a pickup.
Step 2: Make the Cream Cheese and Jam Layers
Take some of the extra dough and cut it to shape a wider base for the raspberry almond Danish. You’ll want a wide center for the cream cheese spread and raspberry jam.
Using your hand mixer, cream together 8 ounces of softened cream cheese, 1/4 cup of granulated sugar, and 1 teaspoon of almond extract.
Step 3: Spread and Shape Your Raspberry Almond Danish Filling
Use a spatula to evenly spread the cream cheese mixture over the crescent dough. Then, smear on a healthy portion of raspberry jam.
I like the raspberry jam with the little seeds in it, but you can use any type of jam you prefer!
I used about 1/2-3/4 cup of jam on the raspberry almond Danish.
Now, take the tips of the triangles and wrap them back over the jam. Press to seal the dough in the center and fold any extra dough back over the top.
It’s ok if little slivers of jam are popping through, but try to keep the jam mostly covered.
Step 4: Alternate Shaping Options (If Needed)
If this whole wreath shape seems too complicated, you can easily just smear the cream cheese and jam on each individual triangle and roll them up like traditional crescent rolls.
I will be honest and say that this option is a bit messier!
Or you can try the braided method as I did in this Savory Sausage Breakfast Braid.
Step 5: Bake Your Raspberry Almond Danish Wreath
Bake the raspberry almond Danish at 375 degrees for about 18-22 minutes. It should be golden brown on top. Let it cool completely before drizzling on the almond frosting.
Finishing Touches for Serving
For the almond drizzle, all you need is 1 cup of powdered sugar, a teaspoon of almond extract, and about 1-2 tablespoons of milk.
Use a small whisk, adding the milk a little at a time until you reach your desired drizzling consistency.
While the frosting is still wet, sprinkle on some slivered almonds.
I also think this raspberry almond Danish wreath would look beautiful and festive for Christmas if it had sprigs of pine and fresh raspberries around it!
The ooey gooey parts where the jam peeks out of the dough are my favorite! The subtle sweetness of the almond and the rich tartness of the raspberry jam complement each other perfectly.
I served this raspberry almond Danish alongside my easy oven-cooked bacon and some over-easy eggs for a delightful breakfast spread.
If you’re looking for more baked goodies to try, you might love my extra fluffy homemade cinnamon rolls or the savory mozzarella and pepperoni pinwheels. For something a bit sweeter, the orange poppyseed bundt cake and extra fluffy blueberry muffins never disappoint. If you’re craving a classic brunch option, the cheesy ham and spinach quiche is always a hit, and for holiday mornings, the eggnog coffee cake is simply perfect.
If this raspberry almond Danish feels like a recipe you’d like to whip up on Christmas morning, feel free to save this pin for later or share it with friends on Facebook. Happy cooking, y’all!
Raspberry Almond Danish Wreath
Ingredients
Method
- Separate the crescent triangles and cut each from the middle of the wide base up to the point with scissors.
- Line a 10- or 12-inch cake pan with parchment and spray it. Arrange the triangles in a circle with the wide ends toward the center and the tips draped over the edge, like a sunburst. Patch the center with extra dough to make a wide base.
- Beat the cream cheese, sugar and almond extract with a hand mixer until smooth. Spread over the dough base, then smear on the raspberry jam.
- Fold the triangle tips back over the jam toward the center and press to seal, covering the jam mostly (a few peeks are fine).
- Bake at 375°F for 18-22 minutes until golden brown. Cool completely.
- Whisk the powdered sugar, almond extract and milk (a little at a time) to drizzling consistency. Drizzle over the wreath and sprinkle with slivered almonds while wet.
