Raspberry Orange Cheese Danish

Hello fellow foodies! I’m back with something new for you to try. I just love baking and cooking but I love it even more when I get to share with others.

It’s pretty funny now because my family comes home after work and school and one of their first questions is, “what did you make today?” I usually have something yummy prepared like cookies or bars but today I made a delicious danish flavored with raspberries and oranges.

They were really pleased and appreciated the fruit flavor combination. They also loved the presentation. I garnished the danish with orange slices, raspberries and fresh mint. There’s also a drizzle of icing and the filling consists of orange cheesecake and raspberries. So tasty!

I think this would be lovely with your morning coffee or even as a dessert. Or, you do both. Live a little. 😜

Stay warm, friends!

Jennifer

Ingredients:

Pastry:

3/4 cup 2% cottage cheese

1/3 cup sugar

1/3 2% milk

1/4 cup vegetable oil

1 teaspoon vanilla

2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

Filling:

4 ounces cream cheese room temperature

1/4 cup sugar

1 egg yolk

1 tablespoon fresh orange zest

1 teaspoon vanilla

1 cup frozen or fresh raspberries

Egg wash:

1 egg white

1 tablespoon water

Glaze:

1/2 cup powdered sugar

1 tablespoon orange juice

Directions:

1. Preheat the oven to 400 degrees Fahrenheit.

2. For pastry: In a food processor, add cottage cheese sugar, milk, and oil. Using the purée feature, process until smooth.

3. In the bowl of a stand mixer, add flour, baking powder, and salt.

4. Add food processor mixture (wet) to stand mixer ingredients (dry). Mix in the stand mixer on low until combined and dough forms. Remove dough and refrigerate for 30 minutes.

5. In the meantime, create the filling by adding cream cheese and 1/4 cup sugar to a stand mixer. Mix on low until smooth. Mix (low speed) in egg yolk, orange zest, and vanilla extract.

6. Remove dough from the refrigerator. Place parchment paper or a non-stock baking mat on a cookie sheet. Roll dough out on the paper (or mat) into a 12 x 18 inch rectangle.

7. Place filling in a long stripe about 4 inches wide down the center of the rectangle. Sprinkle raspberries on top of filling.

8. On the long sides of the rectangle, use a knife to cut slits 1 inch apart and about 3 inches towards the center.

9. Taking turns on each side, fold a strip of dough towards the center. Tuck in the end pieces of dough.

10. Create an egg wash by mixing the egg white and the water together. Brush egg wash onto the pastry dough with a pastry brush.

11. Bake for 20-25 minutes on the middle rack of the oven.

12. Create the glaze by stirring together the powdered sugar and the orange juice. Drizzle on the pastry after it has cooled. Garnish with orange slices and raspberries, if desired.

Serve and enjoy!