The first rule of making French pastry at home:
Get the most out of your dough and make 2 different recipes!
After hours of rolling and waiting, I knew I couldn’t only make croissants when I had this beautiful dough ready and waiting for me.
If you’ve spent your entire weekend working on one type of dough, you deserve 2 desserts.
So first, I made croissants. They were perfect. I already want more.
And then a day later, I used the other half of the pastry dough to make an insane raspberry cream cheese danish.
Cream cheese is mixed with sugar, egg, vanilla, and orange zest and layered with ruby red raspberry sauce.
The danish dough is full of butter and it puffs into golden, flaky layers around the filling.
Maybe this isn’t an every day or every weekend treat, but maybe it should be on your to-do this weekend.
Looking for something special to make for Valentine’s Day? This will definitely get you some hugs + kisses.
Raspberry Cream Cheese Danish
Makes: 10 servings
- 1 cup fresh or frozen raspberries
- 1 Tbsp agave nectar
- 1 Tbsp water
- 6 oz. cream cheese, softened
- 1/3 cup sugar
- 1 egg
- 2 tsp fresh orange zest
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 Tbsp milk, for brushing
- 1/2 batch pastry dough recipe (I used this dough recipe – half went to make croissants, half used in this danish)
In a small pot over medium heat, mix the raspberries, agave nectar, and water together. Bring the berry mixture to a simmer and cook, stirring occasionally for 5-10 minutes until the berries have broke down and the mixture is beginning to thicken. Remove from heat.
While the raspberries are simmering, mix the cream cheese with the sugar, egg, orange zest, vanilla, and salt. Set aside.
Once the raspberries have broken down and the mixture has thickened, pour the mixture through a strainer to remove the seeds.
Preheat oven to 400 degrees.
Roll out the pastry dough into a large rectangle, about 10×15, on a parchment-lined baking sheet.
Spread the cream cheese mixture down the center of the dough and top with the strained raspberry sauce.
Using a sharp knife, make slits into each side of the dough (see picture above) about 1/2 inch apart. Once both sides of the dough are cut, fold the sides of the dough over the cream cheese and raspberry filling, alternating sides so your dough crosses over the fillings.
Once the dough is completely wrapped around the filling, seal up the ends as much as you can.
Brush the dough with the milk, and bake at 400 degrees for 15-25 minutes until the dough is golden brown.