Raspberry Almond Danish
This raspberry danish is filled with a delicious cream cheese spread and tart raspberry jam. Braid it like a traditional danish or follow the instructions on how to make it into a wreath shape perfect for Christmas or New Year's Day.
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.