Punch dough down and roll into a 12×18 inch rectangle. 5. Add the cream cheese filling onto your rolled dough and sprinkle with a mixture of sugar, brown sugar, and cinnamon. Then top with the ...

Let filling cool in the refrigerator while rolling out the Danish dough. Place two racks equal distance apart in the center of the oven and preheat oven to 375 degrees F. Roll out your dough to ...

After the dough has risen, punch it down. Roll out onto a floured surface and into a large rectangular shape. In a saucepan, mix raspberries with white sugar and corn flour. Mix gently until ...

From there you mix your cheese filling of cream cheese, powdered sugar and almond extract. Using the back of a spoon spread the filling to the edges of the 4 inch uncut center portion of the dough.

Instructions ・In a large bowl, whisk together warm milk, yeast, and sugar. Let sit for 5–10 minutes until foamy. (Tip: The milk can be warmed in the microwave in 10 second increments until it ...

Place a tablespoon of cream cheese mixture in center, then place a raspberry on top. Repeat with remaining pastry, and place on baking sheet. Bake 18 to 22 minutes, or until golden brown. Let cool ...

In a medium bowl, beat cream cheese, 1/2 cup confectioners' sugar, egg, and vanilla until blended. Spread 1/2 the cream cheese mixture down center of each dough.

Step 5. Spread some cream cheese and orange marmalade mixture down one end of the bread. It is best to use the short side of the bread. Place three raspberries on top of the cream cheese.

Ingredients 1 roll (8 oz) refrigerated crescent rolls 8 oz. goat cheese 4 oz. cream cheese, softened 1 tbsp. pesto ¼ cup seedless raspberry jam 1 pint fresh raspberries (24 count) powdered sugar ...