| Ingredients |
¾ Cup Frozen Raspberries
3 Tablespoons Water
1 ½ Tablespoons Cornstarch
½ Cup Sugar
1 8 Ounce Package Cream Cheese (Softened at Room Temperature)
½ Cup Sugar
1 Egg Yolk
½ Teaspoon Vanilla Extract
1 Teaspoon Lemon Juice
1 Box Puff Pastry (2 Sheets), Thawed
1 Cup Powdered Sugar
¼ Cup Heavy Cream or Milk
1 Teaspoon Vanilla Extract
1 Egg for Egg Wash + 1 Tablespoon Water
2 Teaspoons Coarse Sugar for Sprinkling
| Directions |
In a medium heavy bottomed sauce pan, combine all the sauce ingredients and stir over medium high heat. Bring to a simmer and cook for 4-8 minutes or until thickened. Set aside.
In a standing mixer, beat softened cream cheese until fluffy. About 2 minutes. Add sugar and beat another 2 minutes scraping down the sides of the bowl. Add vanilla, lemon juice, egg, and mix until combined. Set aside.
Unfold puff pastry sheets onto a lightly floured surface. Using a rolling pin, lightly roll to make them an even square. You don’t need much pressure, just about 5 rolls here and there should suffice.
Divide the cream cheese mixture into halves and smear each half onto the center of the pastries.
Add a few tablespoons of the raspberry sauce on top lightly spreading it.
With a butter knife, cut to make a rectangle at the top and bottom of the pastry. Fold the flaps over and pinch to seal. This will prevent leaks while the pastry bakes.
Next, make 5-8 slits on each side, making sure each side has the same amount.
Starting from the bottom, fold each flap over onto the other side. Like a braid, continue until you reach the end and pinch to seal.
Brush with an egg wash and sprinkle with coarse sugar.
Bake at 375 degrees F for 25-30 minutes or until golden brown. Allow to cool for 10 minutes.
Combine powdered Sugar, vanilla, and cream whisking until full incorporated. Add more cream until you achieve your desired consistency. Make sure it isn’t too thin so it will not run off the Danish.
Drizzle the icing over the Danishes and enjoy!
*Refrigerate if not enjoyed immediately.