Raspberry Cream Danish

 

Puff pastry makes fast and delicious desserts that looks like you spent hours on it.  Raspberries are a delicious fruit and are featured in the cream cheese filling.

This recipe comes from the Mr. Food website . . . one of my favorites!

Source: https://www.mrfood.com/Pastry/Raspberry-Cream-Danish

Ingredients

• 1 (8-ounce) package cream cheese, softened
• 1/2 cup confectioners' sugar plus extra for sprinkling
• 1 teaspoon vanilla extract
• 1 (17.3-ounce) package frozen puff pastry, thawed
• 18 fresh raspberries

Instructions

1. Preheat oven to 400 degrees F. In a medium bowl with an electric mixer, beat cream cheese, 1/2 cup confectioners' sugar, and the vanilla until smooth; set aside.
2. Unfold puff pastry on flat surface and cut into 9 equal squares. Fold one corner of pastry to opposite corner, then turn pastry so it looks like a triangle.
3. Leaving a 1/4-inch border around triangle, cut slits from bottom to 1/4-inch from top of pastry, making sure slits do not touch. Unfold the triangle and turn so point is facing up. Take the top flap and fold it toward the 2 cuts near bottom. Take bottom flap and fold it towards top edge.
4. Place a tablespoon of cream cheese mixture in center, then place a raspberry on top. Repeat with remaining pastry, and place on baking sheet.
5. Bake 18 to 22 minutes, or until golden brown. Let cool slightly, then sprinkle with confectioners' sugar.

Notes

Feel free to use any other of your favorite fruits, like blueberries or strawberries.

Raspberry Lemonade Cheesecake Bars

A delicious looking cheesecake bars recipe from Betty Crocker!

Ingredients

Crust

1 pouch Betty Crocker™ sugar cookie mix

1/2 cup butter, softened 

1 egg 

1 teaspoon finely grated lemon peel

Filling

2 packages (8 oz each) cream cheese, softened 

1/2 cup sugar 

1 tablespoon finely grated lemon peel

2 eggs 

1/3 cup fresh lemon juice

1 cup fresh raspberries

Directions

Heat oven to 325°F. 

Spray bottom only of 13 x 9-inch pan with cooking spray.

Mix crust ingredients with spoon until soft dough forms in a large bowl. 

Press dough in bottom of pan. 

Bake 15 minutes. 

Remove from oven to cooling rack and cool 10 minutes.

Beat cream cheese, sugar and 1 tablespoon lemon peel with electric mixer on medium speed until smooth. Scrape sides of bowl frequently. 

Add eggs, one at a time and beat until just blended. 

Beat in lemon juice. 

Reserve 1/4 cup filling and set aside. 

Spread remaining filling over cooled crust.

Mash raspberries with fork.  Push mixture through small strainer with back of spoon to make 1/4 cup raspberry puree. 

Stir puree into reserved filling. 

Drop spoonfuls of raspberry mixture on cream cheese layer. 

Carefully swirl into top of cream cheese layer with a knife.

Bake 30 to 35 minutes or until filling is set. 

Cool 30 minutes on cooling rack. 

Refrigerate about 2 hours or until cooled completely. 

Cut in 6 rows by 4 rows.

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