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Raspberry Cheese Danish

 Raspberry Cheese Danish
Your guests will think you made these yummy rolls from scratch...or bought them from a specialty bakery. No one needs to know the recipe calls for refrigerated dough! —Karen Weir, Litchfield, Connecticut
8 ServingsPrep/Total Time: 25 min.


  • 4 ounces cream cheese, softened
  • 1/4 cup plus 1/2 cup confectioners' sugar, divided
  • 1 can (8 ounces) refrigerated crescent rolls
  • 1/2 cup seedless raspberry jam
  • 2 teaspoons 2% milk


  • 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 paper-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. Yield: 8 servings.
Nutritional Facts: 1 serving equals 257 calories, 11 g fat (5 g saturated fat), 16 mg cholesterol, 272 mg sodium, 36 g carbohydrate, 0 fiber, 4 g protein.