Raspberry Danish

So I have a secret confession…


… I LOVE raspberries. I can devour a carton of them by myself in about two minutes. I might have a problem.


While at the grocery store this weekend, they were on MEGA-sale ($1.99) !! So of course, I had to buy some. And by some I mean six cartons. Yup, six. That happened.


So what to do with all of these raspberries you say? Well I might have eaten an entire carton while I contemplated what to make. But then it hit me… a raspberry DANISH!

I love danish. I don’t know anyone who doesn’t. Especially raspberry flavored… something about them just screams satisfying.


This recipe uses the same dough that I’ve been using for my Banana Monkey Bread Muffins and my Banana Cinnamon Rolls (I have an addiction to fruit it would seem…) so if you’ve been following along you know how super easy and fantastic it is!


Add in some scrumdidlyumptious cream cheese mixture, fresh, juicy, MAMMOTH raspberries (but seriously, did you see how big they were?) and you have an amazingly light and fresh pastry. Oh boy, will this make you drool. It melts in your mouth.


It’s the raspberries fault. They’re just so gosh darn sweet. 😉


For the dough:

  • 3 cups flour
  • 3 tbsp sugar
  • 1 tsp salt
  • 1 package Red Star Active Dry Yeast
  • 1/2 cup water
  • 1/4 cup whole milk
  • 2 and 1/2 tbsp unsalted butter
  • 1 large egg

For the filling:

  • 1 and 1/2 to 2 cups raspberries
  • 8 ounces cream cheese, at room temperature
  • 1/2 cup sugar

For the finishing touches: IMG_0157

  • 1 egg
  • 1 tbsp water
  • confectioner’s sugar for dusting


1. In a large bowl place 2 and 1/2 cups of flour, sugar, salt and yeast and mix together.

2. In the microwave melt together the water, milk and butter until the butter is melted and it is too hot to touch. Add this to the flour mixture and stir together. Add the egg and mix well. This is when you’ll need to add more flour, I needed only 1/3 cup flour. Your dough will be ready when it springs back from your touch and pulls away from the sides of the bowl.

3. Flour a clean surface and turn out the dough, kneading well for a few minutes. Add flour by tablespoons if it is still too sticky. Lightly butter (or use a non-stick spray) a bowl and place the dough in, let rest for 10-20 minutes.

4. Make the filling: beat the cream cheese and sugar in a large bowl until smooth and fluffy, about 2 minutes. Add 1 egg and beat until incorporated, set aside. Prepare the baking sheets.

5. Cut the dough in half and roll out into a 16 x 6in rectangle (about). Spread the cream cheese mixture on both halves, leaving a one inch border. Place the raspberries directly in the middle of the rectangle until used up. Fold the dough in half and pinch the ends close. Form into a wreath– this is super easy, just be careful! Make sure you really pinched the ends closed 🙂

6. Transfer the wreaths to your baking sheets (you can butter the sheets, or line them with wax paper) and cover loosely with buttered plastic wrap. Place in a warm place and let double in size, about one hour.

7. Preheat the oven to 350. Cut vents into the top of the wreaths, about 1 inch apart. Next, mix together the egg and tbsp of water and brush each log. Bake for 30 minutes, until golden brown. ***I placed one on the top third of the oven, and the other on the bottom third. 15 minutes through, I switched the sheets for even baking*** Dust with confectioner’s sugar when cooled. Enjoy!




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