Monday, February 3, 2014

Raspberry Cream Cheese Spiral

Using prepared crescent dough, this raspberry cream cheese spiral comes together in a cinch, looks impressive, and tastes out of this world delicious.
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It's rare that I indulge myself in a pastry, but when I do, there's only one that beckons me and that is the cream cheese danish.
The buttery flaky dough seems to bake up perfectly with the barely sweetened cream cheese. I can never get enough.

Seriously, they are my absolute favorite. As I'm sitting here typing this post, totally stuffed to the gills after eating a big bowl of delicious cassoulet for dinner, and I could still take one down.
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 With Valentine's Day coming up, I was thinking I might make my favorite homemade danish, but pink it up a little bit...so I added raspberries.
I have recently come across some recipes using crescent roll dough sheets. Have y'all seen these?
I never even knew they existed, but thought I now had the perfect excuse to experiment with them.
Let's just say I was more than satisfied with the results!

Raspberry Cream Cheese Spiral
makes one 8 inch spiral

8 oz can seamless crescent roll dough sheet
8 oz cream cheese
¼ cup granulated sugar
½ cup raspberry jam
4 oz fresh raspberries

Preheat oven to 350º F. Spray an 8-inch round cake pan with non-stick cooking spray. Set aside.

Unroll dough onto a lightly floured surface and roll gently to evenly flatten. 
In a medium bowl, beat together cream cheese and sugar until well combined. Evenly spread mixture over surface of dough all the way to the ends.
In a small bowl, stir together jam and raspberries, gently breaking apart berries into the jam. Spread over cream cheese mixture.
Starting at one end, slice the dough lengthwise at 1-inch intervals. 
Take one strip and roll it into a tight spiral. Place the spiral in the middle of the prepared pan.
Take another strip and wrap it around the outside of the spiral.
Continue wrapping individual strips until you have used them all.
Place in the preheated oven and bake 25-30 minutes, or until golden brown.
Allow to cool for at least 10 minutes before removing from the pan. 
Top with powdered sugar, slice into wedges and serve.
Enjoy!




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