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    Danish: Cream Cheese Raspberry Pastries

    Source of Recipe

    Pillsbury

    List of Ingredients

    2 cans refrigerated crescent rolls (8 oz size)

    FILLING:
    8 ounces cream cheese, softened
    1/4 cup sugar
    2 teaspoons grated orange peel
    1 teaspoon vanilla
    1 egg
    2 cups fresh raspberries

    GLAZE:
    1/2 cup powdered sugar
    1 tablespoon butter, softened
    2 teaspoons orange juice

    Recipe

    Heat oven to 350ºF. Spray large cookie sheet or 14 inch pizza pan with nonstick cooking spray. Unroll both cans of dough; separate into 16 triangles. Reserve 4 triangles for topping. On sprayed cookie sheet, arrange 12 triangles in circle, with points towards center, leaving 3" hole in center. Press dough to form 14" ring; press seams together to seal. Fold outer and center edges up 1/4". In medium bowl, combine all filling ingredients except for raspberries; mix well. Gently stir in berries. Mixture will be thin.

    Spoon filling over dough. With scissors cut each reserved triangle lengthwise into thirds. Place 1 tsp sugar on work surface. Press each dough strip into sugar. Arrange sugared dough strips, sugar side up, evenly in spoke-fashion over filling. Press ends to seal at center and outer edges. Bake at 350ºF for 25-30 minutes or until golden brown. Cool 10 minutes. In small bowl, combine powdered sugar, butter and orange juice; stir until smooth. Drizzle over pastry; serve warm. Serves 12.

 

 

 


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