Raspberry-Cream Cheese Crescent Danish

Prep Time: 20 min
Total Time: 40 min
Servings: 8

Skip a trip to the bakery, and make these flaky raspberry cream cheese Danish in your own kitchen, using Pillsbury™ Crescent Rolls and a handful of pantry staples.



  • 1 can (235 g) refrigerated Pillsbury™ Original Crescents (8 count)
  • 1/3 cup cream cheese spread (from 227 g tub)
  • 3 tablespoons icing sugar
  • 8 teaspoons seedless raspberry jam
  • 1/4 cup sliced almonds


  • 1/2 cup icing sugar
  • 2 to 3 teaspoons milk


  1. Heat oven to 375°F (190°C). Remove dough from can; do not unroll. Using serrated knife, cut dough into 8 slices. Place 2 inches apart on cookie sheet. Press each slice into 3-inch round, leaving ridge around outer edge.
  2. In small bowl, mix cream cheese spread and 3 tablespoons icing sugar. Spoon about 2 teaspoons cream cheese mixture on centre of each dough round; spread slightly. Top each with 1 teaspoon raspberry jam.
  3. Sprinkle with almonds. Bake 12 to 14 minutes or until golden brown. Cool 5 minutes on cookie sheet; remove to serving plate.
  4. In small bowl, mix 1/2 cup icing sugar with enough milk for desired drizzling consistency. Drizzle glaze over Danish. Serve warm.

Expert Tips

  • You can use strawberry or cherry jam in place of the raspberry jam.
  • Bake on cooking parchment paper-lined cookie sheet for easy cleanup.