Raspberry Lemon Danishes
Raspberry lemon danishes are a surprisingly easy recipe for a delicious breakfast pastry. With only 6 ingredients and half an hour, you can have fresh, bakery style danishes on your table!
Servings: 8
Calories: 177kcal
Ingredients
- 4 oz cream cheese softened
- 1/4 cup sugar
- 2 tsp lemon zest
- 1 tbsp lemon juice
- 1/2 cup fresh raspberries
- 1 8 oz tube refrigerated crescent rolls
Instructions
- Add the cream cheese, sugar, zest, and juice to a mixing bowl and whip together until evenly combined. Using a spatula fold in the berries. Set aside.4 oz cream cheese, 1/4 cup sugar, 2 tsp lemon zest, 1 tbsp lemon juice, 1/2 cup fresh raspberries
- Unroll the crescent roll dough and lay it out flat on a large clean cutting board. Press all of the seams together to seal and make one large sheet of dough.1 8 oz tube refrigerated crescent rolls
- Spread the cream cheese mixture evenly out over the dough making sure to leave a 1/2" clean edge all the way around.
- Starting at the long end, roll the dough up into a tight log. Using a sharp knife cut the log into 12 equal sections.
- Arrange the pinwheels in rows on a parchment paper lined baking sheet.
- Bake at 350° for 20-25 minutes, just until puffed and golden brown.
- Carefully remove the hot pan from the oven and let the danishes rest for 5 minutes to finish setting up.
- Serve warm and enjoy!
Notes
- Make sure to let the danishes set for a few minutes prior to serving so the filling doesn't leak out when you serve them.
- Fresh lemon juice is best.
- You could substitute blackberries or diced strawberries for raspberries.
Nutrition
Calories: 177kcal | Carbohydrates: 19g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 267mg | Potassium: 33mg | Fiber: 1g | Sugar: 10g | Vitamin A: 193IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 0.4mg