Lemon Raspberry Cream Cheese Danish (Print Version)
# Ingredients:
01 -
4 oz cream cheese, softened
02 -
1/4 cup sugar
03 -
2 teaspoons lemon zest
04 -
1 tablespoon lemon juice
05 -
1/2 cup fresh raspberries
06 -
1 8 oz tube Pillsbury crescent roll dough sheet
→ For the icing
07 -
1 cup powdered sugar
08 -
2 to 3 teaspoons milk
# Instructions:
01 -
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
02 -
In a medium bowl, beat together cream cheese, sugar, lemon zest, and lemon juice until smooth and creamy. Fold in the raspberries.
03 -
Unroll the tube of crescent dough and spread the cream cheese mixture over the dough, leaving a 1/2 inch edge clean around. Starting at the long edge, roll up the dough into a tight tube. Use a serrated knife to cut 12 equal size discs.
04 -
Arrange the discs in an overlapping, circular pattern on the prepared baking sheet. Bake for 20 to 25 minutes, or until golden brown.
05 -
Mix the powdered sugar and milk together until smooth. Drizzle over the warm danish rolls.