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.
Why You Will Love This Recipe
This crescent roll cheese danish is not only ooey-gooey delicious but unbelievably easy to make. With just a few common ingredients - like store-bought crescent rolls, cream cheese, and fresh raspberries - you can have raspberry cream cheese danish on the table in less than 30 minutes!
Unlike puff pastry, these crescent roll cheese danish stay tender for several days longer, and reheat still tender and flaky. Whether you're planning a Holiday brunch, or having friends over for coffee, this easy raspberry danish recipe will be your go to recipe.
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Ingredients
I used fresh raspberries to top the cream cheese filling on these easy breakfast cheese danish, but you can use any flavor of filling you choose. In the Variations section below, I've included ideas for additional filling flavors!
For the Danish:
- Crescent Roll Dough - If you get the sheet of crescent dough, you won't have to pinch the perforations together.
- Cream Cheese - at room temperature.
- Egg Yolk - save the white for another baking expedition. They freeze well!
- Raspberries - fresh raspberries, or defrosted and drained frozen.
- Powdered Sugar - Sift or crush any lumps out.
- Lemon Juice - fresh or bottled.
- Butter - melted.
For the Icing:
- Powdered sugar
- Vanilla extract - regular vanilla or clear vanilla.
- Cream - or milk.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make Crescent Dough Danish
With only a handful of ingredients, and 15 - 20 minutes in the oven this raspberry cream cheese danish is the perfect weekend morning sweet treat, and are sure to impress your friends and family during brunch.
Roll out the Crescent Dough
- 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.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Roll Up Both Ends To The Middle
- 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.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Cut The Dough into Slices
- Cut the rolled up crescent roll dough into 12 slices.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Shape the Danish Hearts
- 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.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Top with Cream Cheese Filling First
- 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.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Top with Raspberry Topping
- Top each crescent dough heart with a teaspoon of whole or mashed raspberries.
Note: Be sure to see our crescent roll cheese danish variation below using lemon curd, or cherry pie filling!
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Bake and Serve While Warm
- 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.
- While baking, prepare the icing by whisking together the powdered sugar, vanilla, and heavy cream. Drizzle over the cooled raspberry danish and serve!
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Serving Suggestions
Serve these raspberry cream cheese danish for an easy weekend breakfast treat or as a Mother's Day or Valentine surprise. Crescent roll cheese danish is so quick and easy though, you might want it more often!
These raspberry danish would go well with our Tropical Fruit Salad, some homemade Almond Vanilla Granola and Yogurt, Powdered Sugar Mini Donuts, and Pink Hot Chocolate! What Valentine or Mother's Day feast!
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Substitutions
You can make these easy breakfast cheese danish with puff pastry also. They will taste just as wonderful. Be very careful to not over heat them when reheating, as puff pastry stiffens easier than crescent dough.
You can also use non dairy cream cheese, or omit the cream cheese filling completely when making this raspberry danish recipe.
Variations
You can make a variety of crescent roll cheese danish with this quick and easy recipe. Below are a few variations my family has enjoyed:
- Cream Cheese Blueberry Danish - Follow the recipe for raspberry danish, except use fresh blueberries instead of the raspberries. Add a tablespoon of lemon juice to amp up that blueberry flavor also.
- Cherry Cream Cheese Danish - Use a can of sweet cherries in water, or even cherry pie filling to replace the filling in this raspberry danish recipe.
- Strawberry Cream Cheese Danish - Fresh strawberries are a great year round replacement for raspberries.
- Lemon Cream Cheese Danish - I use lemon curd in straight out of the jar, it's my second favorite version when making these crescent roll cheese danishes!
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this recipe.
Storage
Store leftover raspberry danish in an air tight plastic container. Keep at room temperature for up to two days, or refrigerate. Reheat in an air fryer by loosely wrapping with aluminum foil at 250 F for 5 minutes.
You can also microwave, but be really careful to only do so on 10 second bursts so you don't harden the crescent roll pastry.
Tips for Success
- 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.
- Prepare these easy breakfast cheese danish ahead of time, but don't bake them. Cover and store in the freezer for those unexpected quests! Remove from the freezer an hour or two and bake according to the recipe directions.
Frequently Asked Questions
Yes! Store these raspberry danish in air tight plastic containers for up to 3 months. Defrost at room temperature before reheating.
Danish pastries are tender, buttery and flaky pastries with a creamy filling of sweetened cream cheese and often a fruity filling. You see them at Starbucks and your grocery pastry counter. They are often shaped as squares, circles, and folded corners.
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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📖 Recipe
Crescent Roll Raspberry Danish
Ingredients
For the Danish
- 1 can crescent roll dough sheet or perforated
- 4 oz cream cheese room temperature
- 1 egg yolk
- ⅓ 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
- ⅓ 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
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