I found this recipe on “Chef in Training” blog. I did not use as much icing as I do not care for super sweet danish.
- ¾ cup raspberries
- 2 tablespoons water
- 1½ Tablespoons cornstarch
- ½ cup sugar
- 1 (8 oz.) package cream cheese, softened
- ⅓ cup sugar
- ½ teaspoon Almond Extract
- 1 box puff pastry (2 sheets), thawed to room temperature
- 1¼ cup powdered sugar
- ¼ Heavy Cream
- 1 teaspoon Almond Extract
- pinch of salt
- In a medium sauce pan, combine all the raspberry sauce ingredients ingredients and bring to a boil. Cook for 2 minutes. Set aside
- In a medium mixing bowl, combine cream cheese, sugar, and almond extract. Beat until smooth and creamy and set aside.
- Open thawed puff pastry sheets on a flat working that has been sprinkled lightly with flour surface.
- Roll dough to make the square even. You aren’t rolling to hard though, just lightly enough that you can get all the sides even. The dough will still look like a trifold with creases.
- With kitchen scissors, or a pizza cutter, make 9 even slits on both sides of the puff pastry, leaving the middle third of the ‘trifold’ untouched. BE CAREFUL NOT TO GO PAST THE FOLD LINES. Do this to both pastry sheets.
- Divide the cream cheese filling in half and carefully spread down the center of the pastry sheet of both pastries.
- Next carefully spoon some of the raspberry sauce over the cream cheese layer. Repeat for both pastures.
- Next starting at the top of the pasty fold the flaps diagonally and alternately over the raspberry layer. When you get to the end, tuck the ends under the pastry sheet. Repeat with remaining pastry. Place on cookie sheet line with parchment.
- Bake at 375 degrees F for 25 to 30 minutes or until golden brown.
- Cool for 10 minutes.
- Combine all the ingredients in a small bowl and mix well. Drizzle the frosting over the top of pastry after it has been allowed its cooling time.