Raspberry Crescent Danish Braid
Danish pastry with raspberry filling is a quick and simple pastry recipe to make using crescent roll dough. It makes a sweet treat for breakfast, brunch, or even an easy dessert. Making the recipe with crescent roll dough means this homemade treat will be easy to make. Plus, it's super delicious!
Servings 8 Servings
- 8 oz softened Cream Cheese
- 1/2 cup Sugar
- 1 tsp Vanilla
- 1 cup Raspberry Filling or Raspberry Jam
- 1 can Crescent Roll Sheet
- 2 tbsp melted Butter
- 1 cup Powdered Sugar
- 1 tbsp Milk
Preheat oven to 400.
Beat creamy cheese with sugar and vanilla until fluffy.
Unroll and spread dough out on cookie sheet.
Spread cream cheese mixture down middle of the dough.
Spread raspberry filling over cream cheese mixture.
Cut each side of the dough into 1/2" strips.
Alternating sides, fold strips inward at an angle to form braid.
Brush top of braid with melted butter.
Bake for 20-25 minutes of until golden brown.
Mix Powdered sugar and milk until smooth glaze forms.
Drizzle glaze over braid.
Calories: 362kcal | Carbohydrates: 59g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 39mg | Sodium: 159mg | Potassium: 72mg | Fiber: 1g | Sugar: 49g | Vitamin A: 469IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 1mg