Raspberry Cheese Danish

Posted on February 11, 2009. Filed under: Breakfast |

I love danishes. My favorite is apple, raspberry and just cheese. This is great for brunch with the girls, bridal showers, baby showers, or even dessert. Here is the easiest way to make this delicious breakfast treat.

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1/4 cup cream cheese spread, room temperature
1/3 cup raspberry preserves
1/2 cup powdered sugar
2 to 3 teaspoons milk
1 egg
1/2 teaspoon almond extract, divided

1.Heat oven to 375°F. Spray large cookie sheet with cooking spray, or grease with shortening.

2. Unroll dough into 2 long rectangles. Place dough on cookie sheet; overlap long sides to form 13×7-inch rectangle. Firmly press perforations and edges to seal.

3. Whip cream cheese, egg, and 1/4 tsp almond extract until ingredients are well incorporated. Spread mixture in 2-inch-wide strip lengthwise down center of dough. Top with preserves. Make cuts 1 inch apart on each side of rectangle just to edge of filling. Alternating from side to side, fold cut strips of dough at an angle halfway across filling, slightly overlapping ends. Like a braid.

4. Bake 18 to 22 minutes or until golden brown. Cool 5 minutes; remove from cookie sheet. Cool at least 15 minutes.

5. Meanwhile, in small bowl, mix powdered sugar, milk and remaining almond extract, adding enough milk for desired drizzling consistency; mix well. Drizzle over warm coffee braid. Store in refrigerator.

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