Raspberry Cheese Danish
When it comes to breakfast there is nothing I love more than a little sweet to compliment my morning coffee, and what's better than a raspberry cheese danish! This truly is the best raspberry cheese danish I've ever had. Traditionally not as sweet as others, but it still hits my sweet tooth. This recipe is so easy to make and even better to eat. I highly recommend baking one up for yourself this weekend.
RASPBERRY CHEESE DANISH
40 MINUTES (PREP & BAKE)
1 sheet puff pastry
8 oz of cream cheese
1/2 cup raspberry jam
1/2 - 2/3 cup raspberries
1/4 cup sugar, granulated
1 tbs. vanilla extract
2 tsp. lemon juice
1 tsp. lemon zest
Preheat oven to 400F. Line a baking sheet with parchment paper for easier cleanup.
Whisk the egg with a pinch of sugar and set aside.
In a bowl, whisk together 8 oz of cream cheese, 1/2 cup raspberry jam, 1/4 cup sugar, vanilla extract, lemon juice and lemon zest. I always use a whisk but you can also use an electric mixer to do this.
Unfold the puff pastry sheet into the prepared baking sheet, and place the cream cheese mixture in the middle third vertically, leaving about a 1 inch space at both ends. Place fresh raspberries over the cheese filling.
Using a knife cut one inch strips on the unfilled parts of the dough, making sure that both sides have an equal number of strips. When done, alternate sides (right, left; right, left) to make a braid with the strips across the cheese filling. Make sure to press the first two strips and the last two strips firmly into the unfilled dough underneath to help seal the filling.
Using a pastry brush, brush the beaten egg over the braid and sprinkle with a pinch of sugar (granulated). Bake for about 20 minutes at 400F, or until the puff pastry is golden brown in color. Halfway through the baking I always rotate the baking sheet to ensure the pastry bakes evenly.
Let cool & enjoy... Buon appetito!