Some people like receiving chocolate or roses for Valentine’s Day. I do not happen to be one of those people. Instead, the keys to my heart involve baking me something in the kitchen. Valentine’s Day is this Sunday and I cannot think of a better way to start it than a lazy morning and showering my family with a warm baked pastry. What could express the message that they are loved and appreciated more?
Flowers are nice too, but soft warm pastries have a remarkable way of making people feel good and special. Today I have a very simple Danish recipe for you that is very easy to pull together. No special equipment required, and children can easily help – or even do most of the work with a little adult supervision.
These pastries are made with a can of pre-made crescent roll dough. All you do is roll it out on a floured surface so that it is just slightly bigger then the size it came in and keeps its rectangular shape. Down the left and right sides of the dough cut horizontal strips about 2 inches wide, starting from the outside and moving in, and stop so that there is a an uncut center about a 4-inches wide from top to bottom. From there you mix your cheese filling of cream cheese, powdered sugar and almond extract. Using the back of a spoon spread the filling to the edges of the 4 inch uncut center portion of the dough. Dot the filling with a pint of raspberries. To finish the pastry before baking, cross the strips in an alternating fashion inward to form a braid, and pinch the ends to seal them.
After baking drizzle with the remaining frosting and slivered almonds. This recipe will be great for Valentine’s Day, but is also great all year round. After all, the love within families should be celebrated every day of the year. Enjoy!
Recipe: Raspberry Cream Cheese Danish Recipe
An easy warm pastry recipe made from refrigerated crescent rolls, sweetened cream cheese and fresh raspberries.
1 8-oz can refrigerated crescent dinner rolls
1 8-oz cream cheese spread softened
1/3 cup powdered sugar
½ teaspoon almond extract
1 pint fresh raspberries
3 tablespoons almond slivers
Heat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Unroll the dough and place them side by side to form one long rectangle on a floured surface. Roll the dough slighter thinner than it is making sure the perforations are slightly smoothed out.
In a small bowl mix the cream cheese, sugar, and extract until smooth and creamy.
Cut one inch strips from both the left and right sides of the dough towards the center, leaving the center uncut (about a 4 inch un-cut area)
Reserve 3 tablespoons of filling. Using the rest of the filling, spread it evenly in the center of the pastry. Stud the filling generously with the raspberries.
In an overlapping fashion, bring the bottom strip on the right side inward followed by the bottom strip of the left hand side towards the center. Repeat this process until all the strips have a braided appearance. Pinch the seams on the ends.
Bake for 20 minutes until nice and golden brown.
Drizzle with the remaining filling using a piping bag or a zip top bag with a corner tip cut.
Add the almond slivers.
Serve immediately and keep in an airtight container.