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Raspberry Cream Cheese Danish


Raspberry Cream Cheese Danish

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Prep Time: 2 hours
Cook Time: 25 minutes
Servings: 8 Danish
Calories: 553kcal


Sweet Dough:

Cream Cheese Filling:

  • 6 ounces cream cheese room temperature
  • 3 Tablespoons confectioners’ sugar
  • Pinch of salt
  • 1 Egg room temperature
  • ¾ tsp vanilla extract
  • ½ Cup War Eagle Mill Red Raspberry Preserves

Egg Wash:

  • 1 Egg
  • ½ teaspoon water


  • ¾ Cup confectioners’ sugar
  • ½ teaspoon vanilla extract
  • ¼ Cup milk


Conventional Dough Prep:

  • In a bowl stir together the yeast and milk and let sit for 5 minutes until frothy. In a separate bowl beat together the sugar, butter, salt and eggs. Beat in the milk and yeast mixture until well combined. Stir in 1 cup of the flour at a time, mixing until well combined. Dough should be a bit sticky at this point.
  • Turn out the dough on to a floured surface and knead (or use a stand mixer) for 5 minutes or until smooth and elastic. Place dough in a greased bowl, cover and let rise for 1 hour or until doubled in size.

Cream Cheese Filling Prep:

  • While dough is proofing prepare raspberry cream cheese filling. In bowl, beat together cream cheese, sugar, salt, egg, and vanilla extract. Set aside in refrigerator.
  • With floured hands punch the dough down. Preheat oven to 375 degrees Fahrenheit. Cut dough in half and shape as directed below.

Shape Pastry Dough:

  • Shape dough by rolling dough out onto slightly floured surface into a 16 x 8 inch rectangle and cut 8- 4x4 inch squares. Prepare egg wash by whisking egg and water together. Then, using a pastry brush, outline each of the pastry squares with the egg wash. Fold the corners of each square into the middle of the pastry pressing the ends into the middle of the pastry to secure them in place.
  • Place shaped pastry dough onto the baking sheet lined with parchment paper. Brush the outside of each pastry with the rest of the egg wash. Place a 1.5 Tablespoons of the cream cheese filling onto the center of each pastry. Make an indentation on the top of each cream cheese filling. Place a dollop of War Eagle Mill Red Raspberry Preserves on top of the indentation of the cream cheese. Bake at 375 for 15 minutes or until golden brown.
  • While pastries are baking, prepare the glaze by combining the sugar, vanilla and milk in a medium sized bowl until well blended.
  • When pastries are finished baking, remove from oven and let cool for 5 minutes. Drizzle glaze over each pastry and top with fresh raspberries! Enjoy!!!


{Bread Machine Prep: Place sweet dough ingredients in this order ( milk, butter, sugar, salt, eggs, flour, yeast). Place bread machine on Sweet Dough setting and push start. When bread machine is complete take dough out, remove paddle, cut into two equal sized dough balls and shape dough as directed below.}


Calories: 553kcal | Carbohydrates: 88g | Protein: 12g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 138mg | Sodium: 503mg | Potassium: 208mg | Fiber: 2g | Sugar: 22g | Vitamin A: 822IU | Vitamin C: 2mg | Calcium: 97mg | Iron: 3mg

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