- The inspiration for this recipe came from a great friend of mine, Liz. I was drooling over pictures that she posted on FB a few weeks back of Strawberry Danishes that looked out of this world amazing and knew that I had to try them ASAP. The sooner the better. So I did. I couldn’t wait. I was not disappointed! I made them again and changed the recipe up a bit.
I added an extra stick of butter to the dough with the layering effect, making it even more flaky and soft. And since I love white chocolate and raspberries, I combined these delicious flavors into one pastry. The effort and time it takes is well worth it! (These are best if eaten the same day otherwise they will get soggy because of all the filling!)
This boy child of mine is either reckless, ungainly, or simply just all boy. He jumps into everything head first at full speed! I had no idea that my kitchen could be such a danger zone! This particular day, it seemed that with every turn he was having some kind of accident. So, I decided it’d be safer to send him outside.
The weather has warmed up and it was perfect for this little guy’s boundless energy! He enjoyed sampling the dirt, rocks, and anything else that looked edible to him…. but by the look on his face, I don’t think he was overly impressed.
</a>White Chocolate Raspberry Danish
- 1/2 cup warm water
- 2 tbsp dry yeast
- 1 tsp sugar
- 1 cup plain yogurt or sour cream
- 1/2 cup butter
- 1/2 cup sugar
- 1 tsp salt
- 2 eggs, beaten
- 4 cups flour
- 1/2 cup softened butter for folding
- Combine yeast, water, and sugar. Dissolve. Heat yogurt until bubbly. Cool slightly and add. Mix remaining ingredients to make soft dough.
- Begin the “rolling and folding” process. Flour a work surface. Roll out into a long rectangle and brush with some softened butter. Fold the dough together as if it were a business letter. And roll it out into a long rectangle again brush with more butter. Then, fold again. You’ll repeat rolling and folding 2 more times for a total of 4 times. Cover and refrigerate overnight or at least 4 hours.
- Cream Cheese Filling:
- 2 (8 oz) pkgs cream cheese (softened)
- 3/4 cup sugar
- 1 egg, beaten
- 1/8 tsp salt
- 2 tsp vanilla
- Mix until smooth.
- Raspberry Topping:
- 1 1/2 cups fresh or frozen raspberries
- 2 tbsp white sugar
- 2 tbsp orange juice
- 1 tsp lemon juice
- 3 tbsp cornstarch
- 1/2 cup cold water
- Heat raspberries, sugar, and juices until warm. In small dish, mix cornstarch with cold water. Add to raspberries and cook until thickened. Remove from heat and cool.
- White Chocolate Glaze:
- 1/4 cup white chocolate chips
- 1 tsp shortening – melt in microwave safe bowl.
- Add: a little milk and powdered sugar
- This looks like a lot of ingredients and steps but it really isn’t that hard. I made my dough ahead and then later on mixed my cream cheese filling and made the raspberry topping.
- Divide dough in half and roll out into rectangle….. spread with half (I didn’t use all of mine!) of cream cheese mixture…. Add a thin layer of raspberry topping. Cut slanting strips (3/4 inch – 1 inch each) along both sides. Braid. Place on greased cookie sheet. Allow to rest 10 minutes. Bake in preheated oven at 350 for 20 minutes. Cool.
- Prepare glaze and drizzle over pastries. Enjoy!