Raspberry Cheese Danish

Serving size: 10

Total time: 25 minutes

Ingredients:

• 2 puff pastries

• 8 1/2 0z block of cream cheese - softened

• Raspberry preserves

• 1/2 tsp lemon juice

• 1/4 tsp vanilla extract

• 1 egg

• Powdered sugar

Directions:

1. Preheat your oven 400.

2. In a medium sized bowl whisk together your softened cream cheese, lemon juice, and vanilla. It would be easier to use a hand mixer but if you don’t have one don’t worry. Whisk until everything is combined this should take less than a minute.

3. Lay your puff pastries on a flour’d surface. Cut diagonal slits about 2 inches thick each going all the way down the pastry. Make sure to leave enough space between your slits and where you place the filling.

4. Lay a semi thick layer of cream cheese down the middle of the pastry. Next add a layer of the raspberry preserves. Feel free to swirl the cream cheese and raspberry preserves together.

5. Braid your slits over the filling, making sure to alternate sides until you reach the bottom. Cut off the reaming slits if needed.

6. Repeat on the second pastry.

7. Beat one egg and brush egg wash on both pastries.

8. Bake according to your puff pastry box. Usually 15 to 20 minutes.

9. Before serving dust powdered sugar over the top and enjoy!