Monday, April 19, 2010

Raspberry Cheese Danish

We made this Saturday. The recipe is from a friend in Wisconsin. We ate it cold for breakfast on Sunday. It was very good, but I think best at room temperature. We didn't have sliced almonds, so I put a powdered sugar glaze over it. YUM.

Raspberry Cheese Danish
Jayne Lancour

16 oz. cream cheese, softened
1-1/2 tsp vanilla
1 egg, beaten
1/2 cup sugar
1/2 cup raspberry jam
2 pkgs. refrigerated crescent roll dough
4 oz. sliced almonds ** I didn't have these.

Beth's addition-glaze

1 c powdered sugar
1 tsp almond extract
1-2 T milk

Mix and pour over slightly cooled bars.

Preheat oven to 350 degrees. Mix cream cheese, vanilla and sugar in a bowl. Unroll 1 can crescent roll dough in a 9 x 13 inch pan, sealing perforations. Spread cream cheese filling on dough, leaving 1/4" edge. Top with jam.

Unroll second can of dough and lay on top of first layer. Seal edges with edge of fork. Brush with beaten egg. Sprinkle with sliced almonds. Bake for 30 minutes.

This simple pastry can be served as a dessert or brunch item. Sweet and satisfying!

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