Delicious Lemon Raspberry Cream Cheese Danish Roll Recipe
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
Author:sophiebennet
Total Time:1 hour 30 minutes
Yield:6 servings 1x
Description
Indulge in this delicious Lemon Raspberry Cream Cheese Danish Roll recipe Sweet tangy flavors come together for a perfect treat Ready to bake
Ingredients
Scale
1 sheet of puff pastry (thawed)
8 oz cream cheese (softened)
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup raspberries (fresh or frozen)
1 lemon (zest and juice)
1 egg (beaten, for egg wash)
Powdered sugar (for dusting)
Instructions
Prepare the Cream Cheese Filling: In a mixing bowl, combine the softened cream cheese, granulated sugar, vanilla extract, lemon zest, and lemon juice. Beat until smooth and creamy.
Roll Out the Pastry: On a lightly floured surface, roll out your thawed puff pastry sheet until it is about 1/8 inch thick.
Assemble the Roll: Spread the cream cheese mixture evenly over the puff pastry, leaving a border. Scatter raspberries on top.
Roll and Shape: Starting from one edge, carefully roll the pastry into a log shape, pinch seams to seal, and shape it into a crescent on a baking tray.
Egg Wash: Brush the beaten egg over the top and sides of the roll.
Bake: Preheat your oven to 375°F (190°C) and bake for 25-30 minutes until golden brown.
