Danish pastry with raspberry filling is an easy, quick pastry you can make using refrigerated crescent roll dough. It’s perfect for breakfast, brunch, or a simple dessert. Using crescent roll dough shortens preparation time while still producing a flaky, sweet pastry topped with a sugar glaze.
What is Danish pastry?
A traditional Danish pastry is made with laminated dough that creates light, flaky layers around a sweet filling. Classic versions often include fruit or cream cheese centers and are finished with a sugar glaze or chopped nuts. While authentic pastry requires time and technique, this simplified version uses store-bought crescent roll dough for an approachable result that still tastes special.
Whether you serve it for a leisurely breakfast, a brunch gathering, or a casual dessert, this easier Danish is versatile and simple to customize with different fillings and toppings.
Seamless sheet vs. regular crescent roll dough
Refrigerated crescent roll dough is a great time-saver. Some brands offer a seamless sheet of dough, which is easiest to work with when making braided or layered pastries. If you can buy a crescent roll sheet, you can skip extra prep and move straight to assembling the Danish.
If you only find the traditional triangle-style crescent rolls, simply unroll the dough into a flat sheet and press the seams together with your fingers to form one continuous layer before assembling.
Do you have to use raspberry filling?
Raspberry filling is bright, flavorful, and makes an attractive filling for this Danish. If you prefer convenience, raspberry jam works fine in place of a cooked filling. You’re not limited to raspberries — use any fruit filling you like to vary the recipe and discover new favorites.
Alternate fruit fillings
Try other fruit options to change the flavor profile:
- Blueberries
- Strawberries
- Apples (cooked with cinnamon and sugar)
- Apricots
- Peaches
- Blackberries
- Cherries
Swap fillings to suit the season or your family’s preferences.
This recipe is attractive and straightforward, and many of the ingredients are pantry staples. Crescent roll dough is surprisingly versatile—keep a can or two on hand for quick sweets when it’s on sale.
Ingredients for the raspberry Danish
Gather the following:
- Cream cheese — softened (full fat or light)
- Granulated white sugar
- Vanilla extract
- Raspberry filling or raspberry jam
- Crescent roll dough — a sheet is easiest, or use seams-pressed-together triangle dough
- Butter — melted, for brushing
- Powdered sugar — for the glaze
- Milk — to thin the glaze (any kind)
How to make the Danish pastry
This Danish braid comes together in about 30 minutes from start to finish.
Preheat the oven to 400°F (204°C). Beat together the softened cream cheese, granulated sugar, and vanilla until smooth and fluffy using a hand or stand mixer.
Unroll and spread the crescent roll dough onto a cookie sheet or baking pan, forming a rectangular sheet. Spread the cream cheese mixture down the center lengthwise, leaving room along the edges for braiding.
Spoon the raspberry filling or jam over the cream cheese layer. On each side of the filling, cut 1/2-inch strips by making parallel diagonal cuts from the edge toward the filling, stopping before you reach it.
Alternate folding the strips from each side across the filling to create a braid. Pinch the ends to seal.
Brush the top of the braid with melted butter, then bake until golden brown, about 20–25 minutes. When the braid is cool, whisk powdered sugar with milk to make a smooth glaze, then drizzle it over the pastry.
Slice the braid and serve warm or at room temperature.
Storage
Store leftover slices in an airtight container in the refrigerator for up to three days because of the cream cheese filling. For longer storage, freeze individual slices:
- Slice the pastry into portions and arrange them in a single layer on a baking sheet.
- Freeze until firm, then transfer the frozen slices to a freezer-safe bag.
- Store in the freezer for up to one month. Reheat from frozen or thaw in the refrigerator before serving.
More crescent roll ideas
Crescent roll dough can be used for many quick desserts and breakfasts. For individual pastries, try a cream cheese Danish variation, or assemble a cherry cream cheese crescent ring for a show-stopping treat.
Raspberry Crescent Danish Braid
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Ingredients
- 8 oz softened Cream Cheese
- 1/2 cup Sugar
- 1 tsp Vanilla
- 1 cup Raspberry Filling, or Raspberry Jam
- 1 can Crescent Roll Sheet
- 2 tbsp melted Butter
- 1 cup Powdered Sugar
- 1 tbsp Milk
Instructions
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Preheat oven to 400°F (204°C).
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Beat cream cheese with sugar and vanilla until fluffy.
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Unroll and spread dough out on a cookie sheet.
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Spread cream cheese mixture down the middle of the dough.
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Spread raspberry filling over cream cheese mixture.
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Cut each side of the dough into 1/2″ strips.
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Alternating sides, fold strips inward at an angle to form a braid.
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Brush top of braid with melted butter.
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Bake for 20–25 minutes or until golden brown.
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Mix powdered sugar and milk until smooth to form a glaze.
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Drizzle glaze over braid and serve.
Nutrition
