This little recipe holds a special place in my heart. Not because it is sentimental, or that someone handed it down to me, that would be sweet. Instead, the Raspberry Danish has been an ongoing ‘joke’ among my sisters and I for quite some time.
Just imagine a Christmas Morning, everyone gathered around the tree, and suddenly all hell breaks lose because someone dipped into the danish ahead of time. Yes, this has happened, more than once. See, we lived for the Entenmans Raspberry Danish and it was a special treat reserved for special days. We cherished it so much that even when we were old enough to each drive and buy our own, we continued to stash, survey and monitor the danish.
I have been on a mission for many years to figure out how to create a danish big enough to satisfy us all, and I have finally found it.
Now, if you are a fan of the Entamens Raspberry Danish you are likely questioning why there is cheese in this at all. You are correct. The OG doesn’t have cheese, but I would say this is very similar in so many other ways!! The buttery dough, the sweet pops of raspberry and the serious crumbles coated in sweet glaze certainly are worth fighting over.
This comes together super quick and is very dangerous. Do not attempt to make this for 2, you will be upset that it all went missing. Reserve this one for a group. Seriously, take my advice, you will be going back for seconds for sure.
- 2 cans Pillsbury Cresent Dough
- 2 8 oz packages Cream Cheese
- 3/4 cup sugar
- 1 tsp vanilla extract
- 1/2 cup Raspberry Preserves
- 1 egg white
Crumble Topping (optional)
- 8 tbsp cold butter cubed
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 cup flour
- 1/2 cup powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- Preheat oven to 350° F.
- Prepare a 9"x6" glass baking dish with cooking spray (if you do not have that size any deep casserole dish will work)
- Lay 1 can of crescent dough allowing the edge to fold over the top, seal all creases in the dough
- Mix together cream cheese and 3/4 cup granulated sugar
- Add vanilla and egg and mix until fully combined, the batter will be thick
- Pur batter into the prepared pan, smoothing the top
- Spoon raspberry preserves over the top
- Smooth out the preserves with a knife, lightly swirling into the cream cheese
- Cover the top with the remaining crescent dough, pinch the perferorated lines to seal the top. Where the sides touch lightly pinch together to seal.
- Seperate and beat an egg white, using a pastry brush cover the surface of the dough with the egg white.
- In a bowl add the cubed butter, flour, sugar and brown sugar
- Using your hands squeeze the dry ingredients into the butter until crumbs form
- Once large crumbs are formed add them evenly to the top of the prepared danish
- Place the danish into the preheated oven for 40 minutes
- Remove from oven and allow to cool completely
- While cooling prepare the glaze by mixing the powdered sugar, milk and vanilla
- Once danish is completely cool pour the glaze over danish, serve and enjoy!