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Finished raspberry almond Danish baked golden and drizzled with white almond glaze, styled in a circular wreath shape.

Raspberry Almond Danish Wreath

A festive breakfast wreath made from crescent roll dough filled with almond cream cheese and raspberry jam, baked golden and finished with an almond glaze and slivered almonds. Easier than it looks, with a simple roll-up option.
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

Wreath
  • 2 tubes crescent roll dough 8 oz each
  • 8 oz cream cheese softened
  • 1/4 cup granulated sugar
  • 1 teaspoon almond extract
  • 1/2-3/4 cup raspberry jam seeded or seedless
Almond drizzle
  • 1 cup powdered sugar
  • 1 teaspoon almond extract
  • 1-2 tablespoons milk
  • 1/4 cup slivered almonds

Method
 

  1. Separate the crescent triangles and cut each from the middle of the wide base up to the point with scissors.
  2. 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.
  3. 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.
  4. Fold the triangle tips back over the jam toward the center and press to seal, covering the jam mostly (a few peeks are fine).
  5. Bake at 375°F for 18-22 minutes until golden brown. Cool completely.
  6. 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.

Notes

Too fussy? Spread the filling on each triangle and roll them up like regular crescents, or braid it like the sausage breakfast braid. Dress the wreath with pine sprigs and fresh raspberries for Christmas.