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The Ultimate Show-Stopping, Bakery-Style Raspberry Almond Cream Cheese Danish Braid Recipe

  • Author: David Andersson
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

At its heart, this Raspberry Almond Cream Cheese Danish Braid is a buttery, sweet, yeast-leavened pastry that belongs to the wider family of Danish pastries. It’s a delightful fusion of textures and flavors, combining a soft, slightly chewy dough (or ultra-flaky puff pastry, if you’re taking the shortcut—no judgment here!) with a rich, tangy cream cheese filling. This creamy layer is then swirled with vibrant, slightly tart raspberry jam, offering a gorgeous contrast. Finally, it’s all topped off with crunchy sliced almonds and a sweet, simple glaze.

 

Ingredients

Scale

For the Dough (or use store-bought puff pastry):

  • 2 1/4 tsp active dry yeast (1 packet)

  • 1/4 cup warm milk (110°F / 43°C)

  • 2 tbsp granulated sugar

  • 1/2 tsp salt

  • 1 large egg

  • 1/4 cup unsalted butter, melted

  • 1 1/4 cups all-purpose flour

For the Cream Cheese Filling:

  • 8 oz (225 g) cream cheese, softened

  • 1/4 cup granulated sugar

  • 1 tsp vanilla extract

  • 1/2 tsp almond extract

For the Raspberry Layer:

  • 1/2 cup raspberry jam (seeded or smooth)

  • Optional: 1/2 cup fresh or frozen raspberries

For the Almond Topping:

  • 1/4 cup sliced almonds

  • 1 tbsp sugar

For the Glaze (optional):

  • 1/2 cup powdered sugar

  • 1–2 tsp milk or cream

  • 1/4 tsp almond extract

Instructions

1. Prepare the Dough

  1. In a small bowl, dissolve yeast and sugar in warm milk; let sit 5–10 minutes until foamy.

  2. In a larger bowl, combine flour and salt.

  3. Add melted butter, egg, and yeast mixture. Mix until a soft dough forms.

  4. Knead on a lightly floured surface for 5–7 minutes, or until smooth and elastic.

  5. Place in a greased bowl, cover, and let rise for 45–60 minutes until doubled in size.

(Shortcut: Use 1 sheet of thawed puff pastry for quicker prep.)

2. Make the Cream Cheese Filling

  1. In a medium bowl, beat cream cheese, sugar, vanilla, and almond extract until smooth.

3. Assemble the Braid

  1. Roll dough into a rectangle about 12×8 inches on a parchment-lined baking sheet.

  2. Spread cream cheese mixture down the center, leaving a 2-inch border on long sides.

  3. Spread raspberry jam on top of the cream cheese layer (and fresh raspberries if using).

  4. Cut 1-inch strips along each side of the filling, alternating sides to create a braid pattern.

  5. Fold strips over the filling, slightly overlapping, to form a braid.

4. Add Toppings & Bake

  1. Brush the braid lightly with milk or an egg wash (1 egg + 1 tsp water) for a golden crust.

  2. Sprinkle sliced almonds and sugar over the top.

  3. Bake at 375°F (190°C) for 25–30 minutes, until golden brown.

  4. Cool slightly before drizzling glaze (powdered sugar + milk + almond extract) over the top.

Notes

This Raspberry Almond Cream Cheese Danish Braid is a beautiful and delicious pastry perfect for brunch or a special breakfast. For extra flavor, drizzle with a simple vanilla glaze and sprinkle sliced almonds on top before serving.

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert / Pastry
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 320

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Find it online: https://recipesmaria.com/raspberry-almond-cream-cheese-danish-braid-recipe/