Raspberry Cream Danish Braids

These buttery, flaky braids are best eaten the same day they are made.

30 min.
20 min.



  1. Preheat oven to 375°F. Line two baking sheets with parchment paper; set aside.
  2. For cream filling, in a medium mixing bowl beat cream cheese, granulated sugar, egg yolk, lemon juice and 1 teaspoon vanilla with an electric mixer on medium until thoroughly combined. Set aside.
  3. On prepared baking sheets, unroll dough; press each into a 12×8-inch rectangle. For each loaf, spread half of the cream filling down the center third of the dough rectangle. Sprinkle half of the raspberries on the cream. Using a pastry wheel or pizza cutter, make 2-inch-long cuts from the edges toward the center at ¾- to 1-inch intervals. Starting at one end, alternately fold opposite strips of dough at an angle across filling. Slightly press the ends together in the center to seal.
  4. Bake about 20 minutes or until golden brown. Remove from baking sheets. Cool on wire racks for 20 minutes.
  5. For vanilla glaze, in a small bowl combine powdered sugar, milk and remaining 1 teaspoon vanilla. Spread over braids. Sprinkle with almonds.

Nutrition facts per serving: 277 calories, 13 g fat, 6 g saturated fat, 2 g trans fat, 36 mg cholesterol, 432 mg sodium, 36 g carbohydrates, 2 g fiber, 20 g sugar, 5 g protein. Daily Values: 5% vitamin A, 9% vitamin C, 4% calcium, 7% iron.

© 2016 Marsh Supermarkets, Inc.