When I was a kid, my mom used to make the most amazing raspberry 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
This recipe starts out with 2 tubes of pre-made crescent roll dough.
If you can get passed 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!
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.
Take some of the extra dough and cut it to shape a wider base for the raspberry 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.
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 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.
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 like I did in this Savory Sausage Breakfast Braid.
Bake the raspberry 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.
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 wreath would look beautiful and festive for Christmas if it had sprigs of pine and fresh raspberries around it!
I would have decorated mine, but my daughter ate the entire container of raspberries. Maybe I should be glad she helped herself to a healthy snack?!
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 compliment each other perfectly.
I served the raspberry almond danish with my Easy Oven Cooked Bacon and some over easy eggs.
You may also enjoy these other baked goodies. I always seem to find myself making them this time of year.
If you think this might be something you'd like to make on Christmas morning, save this pin for later or share it to your Facebook. Happy cooking y'all!
Raspberry Almond Danish
For the Raspberry Almon Danish
- 2 rolls premade flaky crescent roll dough
- 8 oz softened cream cheese
- 1/4 cup white sugar
- 1 tsp almond extract
- 3/4 cup raspberry jam
- almond slivers, raspberries for topping
For the Drizzle
- 1 cup powdered sugar
- 1-2 Tbsp milk add until you reach desired consistency
- 1 tsp almond extract
Preparing the Dough
- Heat the oven to 375 degrees.
- Line a 10 or 12 inch cake pan with parchment paper and gently spray with non-stick cooking spray.
- Unroll the crescent dough onto a flat surface and separate the triangles.
- Cut the triangles lengthwise (from the base up to the tip of the triangle) and then arrange in the greased pan in a circle. Leave 1/2-1 inch space between the dough and pan. The base of the triangle should be on the inside circle and the point of the triangle should hang over the side of the pan.
- Cut any extra pieces of dough and make a thicker inside circle by pressing them against the triangles. You will need a large enough space to spread on the cream cheese mixture.
For the Cream Cheese Filling
- Use a hand mixer to cream the cream cheese, sugar, and extract. Use a spatula to spread it on the thick part of the crescent dough in the center of the breakfast wreath.
- Use a spoon to spread on the raspberry jam. Spread it evenly on top of the cream cheese.
Assembling the Raspberry Almond Danish
- Carefully pull each hanging piece of dough over the jam mixture and press to seal it on the inside circle. Extra dough can be cut off or pulled back over more of the raspberry filling.
- Repeat this process for each triangle of dough and press to seal in the middle of the circle. Use any excess dough to cover parts of the danish that might be showing through.
- Bake the danish at 375 degrees for 18-22 minutes or until golden brown.
- While the danish cools, mix the powdered sugar, extract, and milk until you reach your desired consistency for pouring.
- Drizzle the almond frosting on top of the danish once it has completely cooled and then decorate with slivered almonds and whole raspberries.