Yield(s): Makes 4 danishes
10 m prep time
20 m cook time
For Danish:
1 package Pillsbury crescent dough
2 oz. cream cheese softened
1 tablespoon demerara sugar (raw sugar)
1 egg yolk + 1 teaspoon water, for egg wash
1/2 cup raspberry jam (seedless)
1 cup fresh raspberries
For glaze:
1/2 cup powdered sugar
1 tablespoon unsalted butter, melted
1 tablespoon warm water
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
Preparation
Preheat at 400° F and prepare a parchment-lined sheet tray.
Roll the crescent dough into an even rectangle, then brush with softened cream cheese. Sprinkle each strip with demerara sugar.
In a bowl, mix the jam and fresh raspberries lightly until each berry is coated.
Cut into 4 even long strips and twist to a circular Danish. Brush with egg wash and top with raspberry jam.
Bake for 18 – 20 minutes until centers are firm.
Whisk together the glaze until smooth and drizzle over warm danishes, then let them set for 10 minutes. Enjoy!
