Mountain Raspberry Cream Cheese Danish

Right now in the NC Mountains, walking a few feet and not seeing either Raspberry or Blackberry bushes ready for picking is almost an impossible feat. They are all up and down the roads leading to our home, and in many places on our property and our neighbors property.

We love this time of year, as we love fresh mountain berries. Our kids eat them until they’re about sick!

On and around our property are mainly blackberries, but our neighbor down below us is surrounded by raspberries, and each year allows our kids come down and pick a bunch. That was the case last week, and after about an hour, our boys came back with basket full of raspberries. We were able to get some bagged and frozen before the kids ate them.

Last night, my wife Jenn cooked up our first berry recipe of the year: Raspberry Cream Cheese Danish! Man, was it to die for. The recipe is really simple:

Raspberry Cream Cheese Danish Recipe

2 cans ready to use refrigerated crescent rolls
1 8-ounce packages cream cheese
1/2 cup sugar
½ teaspoon vanilla extract
1 egg

Preheat oven to 350 degrees F. Lightly grease 9 x 13 pan. Separate 1 can crescent rolls. Press triangles together in a single layer on bottom of pan as shown in the picture below.

Combine cream cheese, sugar, vanilla and egg. Spread over the crescent dough.

I used a raspberry sauce to fill in with the cream cheese:

2 pints raspberries
1/4 cup sugar
1 tablespoon lemon juice
½ -1 teaspoon of cornstarch (to thicken sauce)

Combine raspberries and sugar in a saucepan. Cook until raspberries are broken down, about 10 minutes. Remove from the heat and strain through a chinois to eliminate seeds.