This Raspberry Cream Cheese Danish Breakfast Braid recipe is one of the best breakfast pastries you have ever tasted! The crescent dough is baked to a pretty golden brown, while the sweet and tangy cream cheese filling just melts in your mouth! Each braid has a glaze drizzle that brings all of the flavors together. The best part is that it’s ready in just 35 minutes!
My favorite part of these special treats is the way the braid looks! Most homemade danish recipes call for store-bought puff pastry sheets, so they don’t look as pretty. But these take it to a whole new level and are great when you want to show off a little bit. Since we are using the fresh raspberries as a garnish, use the leftovers to whip up a batch of raspberry cupcakes, raspberry lemon bread or crockpot strawberry raspberry jam.
Danish pastries go great with lots of fresh fruit on top and these following recipes are no exception. Try our mini cinnamon rolls, Tonga Toast, or muffins when you are serving a spread for a crowd. They also make a great sweet treat when the craving strikes!
🍓 Ingredients:
- Cream cheese – bring to room temperature
- Sugar – granulated
- Egg yolk – binds the dough
- Vanilla extract – helps the dough have a warm flavor
- Salt – enhances the flavors in the dough
- Zest of 1 small lemon – zest has a stronger flavor than fresh lemon juice so this helps give the dough a nice lemony flavor
- Raspberry pie filling – choose your favorite store-bought brand
- Crescent roll sheet – bringing to room temperature to help the ease of rolling it
- Powdered sugar – sweetens the glaze
- Heavy cream – thickens the glaze and helps deepen the flavors
- Lemon juice (from the zested lemon)
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Substitutions and Variations
- Pie fillings: Swap out the filling for blueberry, strawberry, or apple! Honestly, the options are endless!
- Some like to use seedless raspberry jam instead of pie filling. You could also use fresh raspberries and a little sugar over the stovetop in a saucepan to make your own raspberry sauce.
- Instead of the cream cheese filling, use Crème Pâtissièrre with the jam or pie filling inside the dough.
- If you don’t want to braid the dough, you can swap the crescent dough for store-bought puff pastry dough sheets.
🔪 Instructions:
PREP: Line a large baking sheet with a silicone mat or a sheet of parchment paper and preheat the oven to 375 degrees.
Step 1: In a medium bowl, beat the cream cheese, sugar, egg yolk, vanilla, salt, and lemon zest using an electric mixer at medium speed (or stand mixer with the paddle attachment).
Step 2: Unroll the dough sheet and flatten it into an 8×14-inch rectangle. Use a rolling pin if needed.
Step 3: Use a pizza cutter or sharp knife to cut 10 (1.5 inches) strips at a diagonal on each side so the center stays solid for the filling.
Step 4: Spread the cream cheese mixture onto the center of the dough carefully so it doesn’t get on the strips.
Pro Tip: If you are serving this for a special occasion, be sure to read the make-ahead instructions, so it’s easier!
Step 5: Spoon the pie filling on top of the cream cheese layer.
Step 6: Fold the ends of the dough up and over the filling so it stays in when baking.
Step 7: Start at one end and fold one strip across to the other side of the filling. Then take a strip from the opposite side and cross it over the top of the piece you just placed. Repeat until you have a criss-cross pattern all the way down.
Step 8: Bake for 20-25 minutes. In a small bowl, combine the powdered sugar, lemon juice, and cream. Whisk until smooth. Allow the danish to cool for 30 minutes on the counter, then drizzle over top.
Step 9: In a small bowl, combine the powdered sugar, lemon juice, and cream. Whisk until smooth. Allow the danish to cool for 30 minutes on the counter, then drizzle over top.
Step 10: Garnish with fresh raspberries and serve.
GARNISH/SLICE/SERVE: Cut and serve! Try with breakfast sausage or eggs for a more complete breakfast.
Recipe Tips for Raspberry Cream Cheese Danish recipe
- Make-ahead instructions: Assemble the raspberry cheese danish up until the point of baking. Place the baking sheet in the freezer and freeze until solid. Wrap in a couple of layers of plastic wrap and freeze. When ready, place in the preheated oven and bake. Follow the same instructions for adding the glaze.
- If you cannot find the crescent roll sheets, use regular crescent rolls. Press together the seams so the filling does not leak out.
- Make sure the braid has cooled completely before adding the glaze. If not, it will just melt off.
- Do not mix the glaze until you are ready. This will cause the top to get crusty or have chunks in it.
Fun Fact
In Denmark, Danish pastries are typically made with a sweet, rich dough called “danish dough,” which is made with milk, butter, and eggs. The dough is then sweetened with sugar and flavored with vanilla, lemon zest, or almond extract.
Keep leftovers in an airtight container or wrapped in plastic wrap in the refrigerator for up to 4 days.
It is called a Danish because it is believed to have originated in Denmark, where it is a popular pastry. The cheese filling gives the pastry a rich, creamy flavor and adds a savory element to the sweet, flaky dough.
More Delicious Breakfast Recipes
If you tried this Raspberry Cream Cheese Danish Breakfast Braid Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Raspberry Cream Cheese Danish Breakfast Braid
Ingredients
Filling
- 4 ounces cream cheese softened
- ¼ cup granulated sugar
- 1 egg yolk
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- Zest of 1 small lemon
- ¾ cup pie filling
Braid
- 1 8-ounce crescent roll sheet
Glaze
- 1½ cups powdered sugar
- 2 tablespoons heavy cream
- 1 tablespoon lemon juice from the zested lemon
Instructions
- Preheat the oven to 375°F. Line a large rimmed baking sheet with parchment paper or a silicone mat. Set aside.
- In a medium mixing bowl, using a handheld mixer on medium-low speed, beat together the softened cream cheese, granulated sugar, egg yolk, vanilla extract, salt, and lemon zest until smooth.
- Unroll the crescent roll sheet onto the prepared baking sheet and gently flatten it to a rough 8×14-inch rectangle.
- Using a pizza cutter or sharp knife, cut 10 (1½-inch) strips, at a diagonal, on each side. You want to leave the center solid (about 3 to 4 inches wide) because that is where you will place your filling.
- Evenly spread your cream cheese mixture onto the center of your cut crescent roll sheet, careful not to get it on the cut strips.
- Spoon your raspberry pie filling onto the top of the cream cheese filling.
- Fold the ends of the crescent dough up and over the top of the cream cheese and cherries. This helps the filling to stay nice and neat inside the ends of the raspberry breakfast braid when baked.
- Starting at one end, fold one strip across to the other side of the filling. Then take one strip from the opposite side and cross it over the top of the strip you just placed. Repeat until you have made a criss-cross (braid) pattern on the top of your crescent and fillings. You want to make sure that you go all the way across to the other side when placing your strips. This ensures that your filling does not seep out the sides when baked.
- Bake for 20 to 25 minutes or until golden.
- In a medium bowl, combine the powdered sugar, heavy cream, and lemon juice. Whisk until smooth. If your glaze is too thick, you can add a small amount of additional lemon juice to thin it. Be careful not to add too much liquid.
- Allow your baked raspberry breakfast braid to cool on the counter for 30 minutes before adding the glaze and serving.
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Notes
Store leftover breakfast braid in the refrigerator, covered in plastic wrap, for up to 4 days. Notes: Garnish and/or serve with fresh raspberries for a pretty presentation. If you cannot find a canned crescent roll “sheet”, you can use a regular can of crescent rolls. Simply press together the seams as you pat your dough into the 8×14” rectangle. Be sure to allow the breakfast braid to cool down completely before drizzling it with the glaze, or the glaze will melt right off the braid. Do not mix up the glaze until the braid is cooled down OR cover tightly with plastic wrap so that no air gets to the glaze. You do not want it to get crusty on the top before drizzling, or there will be chunks in it.
Nutrition
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