Raspberry Danish Recipes

ENTENMANN'S RASPBERRY DANISH

Steps:

• In a glass measuring cup add 1 cup of milk. Place in the microwave to heat up until the internal temperature is around 105 degrees. Add 1 tbsp of sugar and the yeast and mix well. Allow to activate the yeast for 5 minutes. Then in a stand mixer add the rest of the sugar, eggs, butter, and vanilla bean paste and mix well. Add the flour and salt and mix until it forms a smooth dough if the dough is a little wet just add additional flour. Cover and let it rise for about and hour to an hour and a half depending on how warm your room is. Then punch down the dough and cut it in half. This recipe make two large entenmann's danishes. You could easily make just one with half of the dough and save the dough for another recipe. From here other recipes similar to this one say the cut the dough into three even strips and then roll them and place them together. I always hated that middle part where it was all dough and no jam. So took my one half of dough and cut two equal portions. I took a rolling pin an rolled a long strip leaving the edges a little thicker. I also used my hands to make a little well in the middle of the dough. Then, pinch both strips together in the middle. What you are left with should look a little something like this.
• Next you want to fill those wells with as much or as little jam as you would like, using a offset spatula. Fill the dough with jam leaving about a 1/2 inch around the edges of the dough. I placed my sheet pan upside down and put a piece of parchment paper. Let it rest for a minute while you make the streusel.
• In a bowl add flour, almond meal, sugar, and cold cubed butter. With a fork, press and incorporate the butter into the mixture. Continue the process until all the ingredients begin to clump up. Then take the streusel and place all over the danish.
• Place the raspberry danish in a preheated 350 degree oven. Bake for about 25 minutes or until light golden brown; making sure to rotate the pan halfway during the baking process . Take out and allow the cool for at least 15 minutes. Meanwhile in a small bowl mix powdered sugar and water with a whisk until well combined. Once cooled, drizzle the icing all over the danish. Serve and

RASPBERRY CHEESE DANISH RECIPE

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.

RASPBERRY CHEESE DANISH

Steps:

• In a small bowl, beat cream cheese and 1/4 cup confectioners' sugar until smooth. Unroll crescent dough and separate into four rectangles; seal perforations. Cut each rectangle in half, making eight squares., Transfer squares to a parchment-lined baking sheet. Spread 1 tablespoon cream cheese mixture diagonally across each square. Top with 1 tablespoon jam. Bring two opposite corners of dough over filling; pinch together firmly to seal., Bake at 375° for 10-12 minutes or until golden brown. Combine milk and remaining confectioners' sugar; drizzle over pastries. Serve warm. Refrigerate leftovers.

EASY RASPBERRY DANISH

Steps:

• ROLLS.
• Preheat oven to 350°F.
• Unroll Crescent Rolls, but DO NOT separate into triangle pieces.
• Separate in half, to create to short, wide pieces.
• Pinch perforated areas of dough together on both sides of the two pieces.
• Use rolling pin or side of plastic (acrylic) cup to thin out dough, just a little.
• Spread approximate 1 tablespoon of fruit spread over one piece of dough, ensure even distribution over dough and leave ONE inch of dough free of spread on long edge (to allow with movement of fruit spread during next step). Adjust amount to personal taste, a personal note -- using too much gets quite messy.
• Roll dough towards side free of fruit spread.
• Cut dough roll into 6 even pieces.
• Place on cookie sheet, cooking stone or in cake pan with at least 1" separation.
• Bake.
• GLAZE.
• In small bowl, place confectioner's sugar, milk and vanilla.
• Wisk together.
• Add additional milk or sugar to reach desired consistency.
• After removing rolls from oven, drizzle glaze over rolls (or apply with basting brush).

RASPBERRY DANISH DESSERT

Steps:

• Preheat oven to 350 degrees.
• Mix the flour, brown sugar, butter, and nuts.
• Pat into a 13X9 dish.
• Bake for 15 minutes.
• allow to cool.
• Crumble the just baked crust into fine crumbs.
• Pat enough of the crumbs to make a 1/2 inch in bottom of 13X9 dish you just used.
• Gently beat together the cream cheese, vanilla, powdered sugar and Cool Whip.
• Pour over the crust.
• Sprinkle the rest of the crumbs on top and chill for several hours or overnight.
• For the topping.
• Prepare Junket as for fruit sauce, using raspberry juice as part of rquired juice.
• Add raspberries and mix gently.
• Pour over crumbs and chill.