Raspberry Danish

Raspberry Danish is a fast and simple breakfast treat that you can whip up in less than 20 minutes. Raspberry Danish is flaky with a creamy cheesecake filling and sweet fresh raspberries drizzled with icing. Great for a weekend brunch with the family or if you have a few minutes to spare in the morning before sending the kids off to school.

Notice in the video below, I used just the egg white today. You can use the whole egg in the mixture or just the yolk. What is the difference? Egg white only helps cut back cholesterol and add volume. Egg yolks add flavor, thickens and emulsifies. In cake batter, this all matters but for the cream cheese filling- not a big deal either way!

I really wanted to create a brunch item inspired by Mother’s Day… which is just around the corner! As a mother, all I want is breakfast in bed and a latte to sip on in just a few minutes of peace and quiet. That is all. I don’t ask for too much, do I? Typically, on Mother’s Day, my husband will go out and grab me a coffee and pick up breakfast but I love when he gets up early and makes something home cooked. Waking up to the smell of something delicious baking in the oven is perfection.

Mamas! Picture it now. Waking up on a Sunday morning with your children and significant other bringing in a tray of fresh flowers, warm from the oven Raspberry Danish, and a hot vanilla latte. Perhaps a good book or magazine along with that.

Okay, wake up now! Just send this post to the children and cross your fingers.

How do you all typically spend Mother’s Day?

Make sure to check out Making Time for Yourself Daily with a Mocha Latte recipe included to make a brunch a real hit with the perfect combo aside the Raspberry Danish.

Raspberry Danish

Danish
2 pastry rolls (premade in the frozen foods section or homemade)
8 ounces cream cheese
1 egg
1 teaspoon vanilla extract
1 teaspoon lemon juice
1/3 cup sugar
.5 cup raspberries
1/3 cup sliced almonds
Icing
.5 cup confectioner's sugar
.5 teaspoon vanilla extract
1 tablespoon milk

Preheat oven to 375 degrees.
In a mixing bowl, add cream cheese, 1 egg (I use just the white), 1 teaspoon vanilla, 1 teaspoon lemon, and 1/3 cup sugar. Use a hand or stand mixer to mix ingredients until creamy and smooth.
Lay out your pastry sheets and cut into squares using a pastry/pizza cutter. 2 pastry sheets will give you 12.
Fold in the sides of each square towards the center and pinch it to hold. Repeat until all 12 are complete.
Add a spoonful of cream cheese filling to each pastry.
Add 3 fresh raspberries to each and sprinkle sliced almonds over the top.
Bake for 15-18 minutes or until they just begin to get a golden brown on top.
Remove from oven and let cool 5 minutes. In a bowl, add .5 cup confectioners sugar, .5 teaspoon vanilla and 1 tablespoon milk. Whisk until fully blended.
Drizzle the icing on top of Danish and serve!
As the pastries cook, you can whip up your icing.