RASPBERRY CHEESE DANISH RECIPE
This Easy Raspberry Cheese Danish Recipe is a perfect breakfast treat or dessert that is simple to make using puff pastry as a base. You'll love our simple version with few ingredients but amazing bright raspberry flavor.
Provided by Dina
Categories Breakfast
Time 40m
Number Of Ingredients 10
Steps:
- Combine cream cheese, ricotta, sugar, and lemon juice with a handheld mixer.
- Place the thawed puff pastry out onto a sheet of floured parchment paper. Roll it out lengthwise about 2 inches.
- Cut the top corners off and begin cutting strips diagonally down the sides of the pastry. You should end up with about 10 strips on each side. Once you reach the bottom strip, cut off the remaining flaps.
- Place the filling in the middle third of each puff pastry sheet. Then pipe out an even layer of raspberry jam on top of the filling (1/4 cup per danish ).
- To make the braid, begin crossing over each strip, alternating between sides. Every time you pull a strip over to the opposite side, gently pinch it down. Before you cross over last strips, fold in the bottom middle flap.
- Brush both danishes with egg wash. Bake at 400 degrees Fahrenheit for 20 minute or until golden brown.
- Make the glaze by combining the milk and powdered sugar. Once the danish is completely cool, drizzle the glaze over it.
Nutrition Facts : Calories 574 kcal, Carbohydrate 57 g, Protein 8 g, Fat 35 g, SaturatedFat 12 g, Cholesterol 57 mg, Sodium 268 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving
RASPBERRY CREAM CHEESE COFFEE CAKE
This is a wonderful alternative to those standard cinnamon-walnut-streusel coffee cake recipes. It's perfect for a brunch or a special family gathering. Prepping the batter in a food processor makes it quick and easy to assemble. You can substitute different preserves - apricot, cherry and blueberry all work well.
Provided by springfield70
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 2h
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch spring-form pan.
- Combine flour, 3/4 cup sugar, and butter in a food processor; pulse until mixture resembles coarse crumbs. Remove 1 cup of mixture from food processor and set aside. To remaining mixture in processor add baking soda, baking powder, salt, sour cream, almond extract, and 1 egg; process until batter is just combined and smooth. Spread batter evenly into bottom and 2 inches up sides of prepared pan.
- Beat cream cheese, 1/4 cup sugar, and 1 egg together in a bowl until smooth; pour into batter-lined pan and spread evenly. Spread raspberry preserves carefully over cheese filling.
- Stir reserved crumb mixture and sliced almonds together in a small bowl; sprinkle over the layer of raspberry preserves.
- Bake in preheated oven until filling is set and crust is deep golden brown, 45 to 55 minutes. Cool 15 minutes before removing side of pan. Chill completely before serving, about 1 hour.
Nutrition Facts : Calories 419.4 calories, Carbohydrate 45.7 g, Cholesterol 88.4 mg, Fat 24.1 g, Fiber 1 g, Protein 6.3 g, SaturatedFat 13.7 g, Sodium 197.8 mg, Sugar 25.4 g
RASPBERRY DANISH
Raspberries give a tartness to this Danish that balances well with the creaminess of the cream cheese. The cream cheese is studded with aromatic cardamom and orange zest. The puff and toasted almonds give it some texture and nuttiness.
Provided by Laura Kanya
Categories Danishes
Time 2h45m
Yield 16
Number Of Ingredients 15
Steps:
- Whisk together white sugar, cornstarch, and salt in a small saucepan. Stir in 1 cup of the raspberries and cook over medium-low heat, stirring occasionally and mashing raspberries with a wooden spoon, until raspberries break down and sauce thickens, about 4 minutes. Remove from saucepan to a medium bowl and cool, stirring occasionally, for 10 minutes.
- Meanwhile, beat cream cheese, 1/4 cup powdered sugar, 1 tablespoon heavy cream, orange zest, cardamom, and almond extract with an electric mixer on medium speed in a medium bowl until smooth, about 1 minute. Cover and chill until ready to use.
- Place 1 puff pastry sheet on a floured piece of parchment paper. Roll into a 12x9-inch rectangle. Cut 10 to 12 (3 inches long and 1 inch thick) diagonal strips on each side, about 1 inch apart, leaving center 3 inches of pastry uncut. Spread 1/2 cup of the cream cheese filling in center (uncut) section of pastry, leaving a 1/2-inch border at the top and bottom. Top with 3 tablespoons of the raspberry mixture, and spread raspberry mixture gently over cream cheese layer. Sprinkle with 1/2 cup raspberries.
- Whisk together egg and water in a small bowl. Brush exposed pastry lightly with egg mixture. Fold strips over filling, alternating each side to resemble a twist or a braid. Fold the bottom ends up to seal the filling inside. Repeat with the remaining sheet of puff pastry and the rest of the filling. Brush outside of each pastry with egg wash.
- Transfer pastries, on parchment, to separate baking sheets. Freeze until pastry is firm, about 1 hour. (To make ahead, wrap Danish in parchment and then plastic wrap; freeze up to 1 month.)
- While pastries freeze, preheat the oven to 400 degrees F (200 degrees C) with racks in upper and lower third of oven.
- Bake in the preheated oven until golden brown and puffed, rotating position of baking sheets in oven halfway through, 30 to 35 minutes. Cool on baking sheets for 30 minutes.
- Meanwhile, whisk together remaining 5 tablespoons cream and 3/4 cup powdered sugar in a medium bowl. Drizzle over Danish and sprinkle with sliced almonds.
Nutrition Facts : Calories 289.5 calories, Carbohydrate 25 g, Cholesterol 34.7 mg, Fat 19.6 g, Fiber 1.7 g, Protein 4.2 g, SaturatedFat 7.4 g, Sodium 138.3 mg
RASPBERRY CREAM CHEESE COFFEE CAKE
This is one of my favorite coffeecakes. It is pretty and it taste wonderful! Warm the jam slightly and it will spread easier. Using the sour cream and milk mixture makes it even more tender.
Provided by Marg CaymanDesigns
Categories Breads
Time 1h10m
Yield 8-12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- In a large bowl, combine flour and 3/4 cup sugar. Using pastry blender, cut in butter until mixture resembles coarse crumbs. Reserve 1 cup of crumbs.
- To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract, and 1 egg. Blend well.
- Spread batter over bottom and 1 1/2 inches up sides of greased and floured 9 inch springform pan. Batter should be about 1/4 inch thick on sides.
- In a small bowl, combine cream cheese, 1/4 cup sugar, and 1 egg. Blend well.
- Pour in batter lined pan.
- Spoon jam over cream cheese mixture. In a small bowl, combine reserved crumbs and sliced almonds. Sprinkle over jam.
- Bake for 45 to 55 minutes.
Nutrition Facts : Calories 635.5, Fat 34.2, SaturatedFat 19.4, Cholesterol 134.7, Sodium 462.8, Carbohydrate 75.1, Fiber 1.6, Sugar 41.5, Protein 8.2
FRESH RASPBERRY COFFEE CAKE
Stir berries into coffee cake for a burst of freshness in the morning. The glaze adds a little sweetness.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h10m
Yield 9
Number Of Ingredients 13
Steps:
- Heat oven to 400°F. Spray 9- or 8-inch square pan with baking spray with flour.
- In medium bowl, beat 1/2 cup butter, the milk, vanilla and egg with spoon. Stir in flour, granulated sugar, baking powder and salt just until flour is moistened. Fold in raspberries. Spread in pan.
- Bake 25 to 30 minutes or until top is golden brown and toothpick inserted in center comes out clean. Cool 20 minutes.
- In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake.
Nutrition Facts : Calories 300, Carbohydrate 42 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 19 g, TransFat 0 g
RASPBERRY CREAM CHEESE COFFEE CAKE
This coffee cake is a sure hit. I used to prepare it for special occasions only. But now I try to bake it whenever I know overnight company is coming. It's always appreciated at breakfast the following morning.
Provided by Taste of Home
Time 1h20m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine flour and sugar; cut in the butter until mixture resembles coarse crumbs; reserve 1 cup crumb mixture. , To remaining crumb mixture, add baking powder, soda, salt, sour cream, egg and almond extract; blend well. Spread batter over bottom and 2 in. up side of greased and floured 9-in. springform pan. (Batter should be 1/4 in thick on sides.) , In small bowl, beat the cream cheese, 1/4 cup sugar and egg until smooth. Pour over batter in pan. Carefully spoon jam evenly over cheese filling. , In a small bowl, combine reserved crumb mixture and almonds; sprinkle over top. Bake at 350° for 55-60 minutes or until cream cheese filling is set and crust is a deep golden brown. Cool 15 minutes. Remove sides of pan. Serve warm or cool. Cover and refrigerate leftovers.
Nutrition Facts : Calories 320 calories, Fat 18g fat (10g saturated fat), Cholesterol 73mg cholesterol, Sodium 231mg sodium, Carbohydrate 35g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.
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