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+ servings
Baked crescent roll heart with icing drizzled on top.
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5 from 2 votes

Crescent Roll Raspberry Danish

This delectable raspberry danish recipe is quick & easy to make, but absolutely divine to eat. Not only are these easy breakfast cheese danish incredibly simple and inexpensive to prepare, but also the perfect way to surprise your family on Valentine's Day, or Mother's Day, or a special weekend treat.
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Breakfast, Desserts
Cuisine: American, European
Servings: 11 danishes
Calories: 144kcal
Author: Kelly Bloom
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Ingredients

For the Danish

  • 1 can crescent roll dough sheet or perforated
  • 4 oz cream cheese room temperature
  • 1 egg yolk
  • cup powdered sugar sift or crush any lumps
  • ½ cup raspberries mashed fresh raspberries, or defrosted and drained frozen
  • 1 teaspoon lemon juice fresh or bottled
  • 2 tablespoon butter melted

Icing

  • cup powdered sugar
  • ¼ teaspoon vanilla
  • 2 tablespoon heavy cream or half & half

Instructions

  • Preheat the oven to 350 F. Line a baking sheet with parchment paper and set to the side.
  • Roll out the crescent roll dough gently. If you are using the perforated sheets of crescent roll dough, pinch together any separations. Fold the dough in half to make a center crease, then lay back flat.
    1 can crescent roll dough
  • Roll each end of the unrolled crescent dough up to meet at the center crease line. You will be rolling up each end like making Palmier cookies. Cut the rolled up crescent roll dough into 12 slices.
  • Take each cut slice and lay flat on the parchment covered baking sheet. Using your thumb and index finger, pinch with a pulling motion on the lower middle where the crease line was previously made to create a heart shape. Make an indentation in the middle for the filling.
  • In a medium mixing bowl, mix the cream cheese, egg yolk, powdered sugar, and lemon juice until well combined. Spoon a heaping teaspoon into the indentation in the middle of each crescent roll heart.
    4 oz cream cheese, 1 egg yolk, ⅓ cup powdered sugar, 1 teaspoon lemon juice
  • Top each crescent dough heart with a teaspoon of whole or mashed raspberries. Brush edges of heart with melted butter, and bake 15 to 20 minutes in the preheated oven. Remove to cool when finished baking and leave on the parchment covered baking sheet to ice.
    ½ cup raspberries, 2 tablespoon butter

Icing Instructions

  • While baking, prepare the icing by whisking together the powdered sugar, vanilla, and heavy cream. Drizzle over the cooled raspberry danish and serve!
    ⅓ cup powdered sugar, ¼ teaspoon vanilla, 2 tablespoon heavy cream

Notes

  • Crescent roll sheets without perforations make this recipe even easier since you don’t have to press the edges together.
  • Do not over bake, as the danish will continue to cook for a few minutes while cooling on the baking sheet.
  • Leave on the baking sheet while drizzling the icing, it make for an easier clean up.

Nutrition

Calories: 144kcal | Carbohydrates: 17g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 212mg | Potassium: 27mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 268IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 0.4mg