Sunny’s Easy Raspberry and Strawberry Danishes Recipe

This Sunny’s Easy Raspberry and Strawberry Danishes recipe is a quick and fruity breakfast treat, which uses crescent roll dough and freeze-dried strawberries. It’s the perfect 30-minute breakfast treat, ready in about 30 minutes.

Sunny’s Easy Raspberry and Strawberry Danishes Ingredients

For the Fruit:

• 1/2 cup freeze-dried raspberries
• 1/2 cup freeze-dried strawberry slices

For the Dough:

• Nonstick cooking spray, for the baking dish
• One 8-ounce tube refrigerated crescent dough sheet
• 2 tablespoons granulated sugar
• 2 tablespoons light brown sugar
• 2 tablespoons salted butter, chilled

For the Icing:

• 1/2 cup confectioners’ sugar
• Kosher salt
• 1 to 2 teaspoons liquid, such as milk, heavy cream, or lemon juice

How To Make Sunny’s Easy Raspberry and Strawberry Danishes

1. Make the fruit powder: Preheat the oven to 375°F. Using a mini food processor or a sealed plastic bag and a rolling pin, crush the freeze-dried raspberries and strawberries together into a powder. Set aside 2 tablespoons of this powder for the icing and garnish.
2. Prepare the dough: Spray an 8-inch square or 9-inch round baking dish with cooking spray. Unroll the crescent dough sheet on a piece of parchment paper. If it has perforations, gently pinch the seams together.
3. Fill and roll: Leaving a 1-inch border on one of the short sides, sprinkle the dough with the remaining fruit powder, followed by the granulated sugar and then the brown sugar. Use a box grater to grate the chilled butter evenly over the top. Starting with the filled short edge, roll the dough up snugly.
4. Slice and bake: Cut the roll into 8 equal rounds and place them, cut-side up, in the prepared dish. Bake for 13 to 14 minutes, until the tops are golden.
5. Make the icing and serve: While the danishes are baking, whisk together the confectioners’ sugar, 1 tablespoon of the reserved fruit powder, a pinch of salt, and 1 teaspoon of your preferred liquid until you have a thick but pourable glaze. Drizzle the icing over the warm danishes, sprinkle with the remaining fruit powder, and serve warm.

Recipe Tips

• How to get the most intense fruit flavor? Using freeze-dried fruit is the secret. It provides a concentrated, vibrant fruit flavor without adding the excess moisture that fresh fruit would, which keeps the dough from getting soggy.
• Can I use fresh fruit instead? It is not recommended for this recipe. Fresh fruit would release a lot of water during baking, which would make the crescent dough soggy and prevent it from puffing up properly.
• What if my crescent dough has perforations? Simply unroll the dough and use your fingers to gently pinch and press the perforated seams together to create one solid sheet before you add the filling.
• How to get the butter evenly distributed? The recipe’s tip of grating the chilled butter with a box grater is a brilliant trick. It creates small, even pieces of butter that melt perfectly throughout the filling.

What To Serve With Raspberry and Strawberry Danishes

These sweet and fruity pastries are a perfect breakfast or brunch treat.

• A cup of hot coffee or a latte
• A glass of cold milk
• A side of fresh fruit salad
• A simple yogurt parfait

How To Store Raspberry and Strawberry Danishes

• Room Temperature: These danishes are best enjoyed fresh and warm from the oven. Store any leftovers in an airtight container at room temperature for up to 2 days. You can reheat them in a toaster oven for a few minutes to refresh them.

Raspberry and Strawberry Danishes Nutrition Facts

• Serving Size: 1 danish
• Calories: 220 kcal
• Fat: 10g
• Carbohydrates: 30g
• Protein: 3g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Quick and Easy Tiramisu Recipe
• 3 Mason Jar Desserts Recipe
• Easy Tiramisu Recipe