Shaped like a candy cane, this raspberry cream cheese danish is simple to prepare, delicious, and oh-so festive! This is an easy recipe to add to your Christmas morning menu or to serve out of town guests.
- 1 - 8 ounce can of ready-tp-bake crescent rolls
- 4 -6 ounces softened cream cheese
- 1/2 cup fresh raspberries
- 4 TB raspberry preserves
- 1 TB melted butter
- For icing: 1/4 cup powdered sugar, 1 TB cream or milk, 1 tsp vanilla. Whisk until there are no lumps. Use a whisk or spoon to drizzle over the danish when cooked.
Preheat oven to 375°F.
Line large cookie sheet with cooking parchment paper; lightly grease.
Unroll the dough. Cut triangles in half.
Place crescent triangles lengthwise in a row pointing the same direction overlapping on the larger sides slightly.
Spread cream cheese in 2 1/2-inch wide strip lengthwise on widest part of dough. Leave about 1/2-inch edge.
In small bowl, mix and slightly crush raspberries and jam. Spread on top of cream cheese layer.
Bake 16 to 18 minutes or until golden brown. Cool about 5 minutes on cookie sheet.
Use spatula to carefully lift and slide Danish from parchment to serving platter
In small bowl, mix powdered sugar and milk until well blended. If too thick to drizzle, add additional of milk. Drizzle with spoon or whisk over top. Serve warm.