Celebrate the day with a Raspberry Nut Cheese Danish in hand! We’ve taken this classic pastry sweet and turned it into a seasonal favorite you’re gonna want to sit down and enjoy with a tall glass of milk.
What You’ll Need:
1 (1.25-ounce) box frozen puff pastry, thawed
8 ounces cream cheese, softened
1 1/2 cups confectioners’ sugar, divided
1 teaspoon vanilla extract
1/2 cup seedless raspberry jam
5 teaspoons milk
1/2 cup chopped pecans, divided
What To Do:
1. Preheat oven to 375 degrees F. Place puff pastry on 2 baking sheets and unfold.
2. In a medium bowl, beat cream cheese, 1/2 cup confectioners’ sugar, egg, and vanilla until blended. Spread 1/2 the cream cheese mixture down center of each dough. Gently spread 1/2 the raspberry jam on top of cream cheese. Cut slits in dough 1 inch apart lengthwise down each side of filling. Crisscross strips over filling.
3. Bake 25 to 30 minutes, or until golden brown; let cool 5 minutes, then remove to platter to finish cooling.
4. In a small bowl, whisk remaining confectioners’ sugar and milk until smooth. Drizzle over danish and sprinkle with pecans.
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