Raspberry Lime Crescent Danish

Raspberry Lime Crescent Danish

These Raspberry Lime Crescent Danishes are absolutely delicious and they are so easy to make too!

The recipe uses crescent roll dough as the Danish pastry to cut back on time & effort, but it’s definitely not missed in flavor. These danishes are mouth watering good. In fact, I took one to a friend of mine who doesn’t even like raspberries, but she devoured these – so that has to tell you something!

You can get super creative with this recipe and fill it with all sorts of fillings. Jams and jellies work great too!

What do I need to make these danishes?

  • 2 tubes of crescent roll dough
  • 8 ounces of mascarpone cheese
  • 4 tablespoons sugar
  • 2 pints fresh raspberries
  • 1 can of lime sour beer (such as Monday Night Brewing key lime beer) OR 1/2 cup of sugar + the juice from 2 limes

Raspberry lime cream cheese danish

How do I make them?

Soak the raspberries in the beer overnight. Alternatively, soak the berries in sugar and lime juice overnight. Drain the juice and reserve for a glaze, if you wish.

Remove the crescent roll from the tube. Do not unroll. Slice into 1 inch rounds. Using your thumb, press down the centers of the crescent roll rounds – much like you would with a thumbprint cookie.

In a bowl, combine the mascarpone with the 4 tablespoons of sugar. You can add a splash of lime juice if you like, but not necessary. Fill the crescent roll centers with the mascarpone.

Bake at 375 degrees for 14 minutes.

Raspberry Lime Cream Cheese Danish

Ingredients

  • 2 Tubes crescent roll dough
  • 8 Oz mascarpone cheese
  • 4 Tbsp sugar
  • 2 Pints fresh raspberries
  • 1 can of key lime beer (such as Monday Night Brewing key lime beer) OR 1/2 cup of sugar + the juice from 2 limes

Instructions

  • Soak the raspberries in the beer overnight. Alternatively, soak the berries in sugar and lime juice overnight. Drain the juice and reserve for a glaze, if you wish. 
  • Remove the crescent roll from the tube. Do not unroll. Slice into 1 inch rounds. Using your thumb, press down the centers of the crescent roll rounds - much like you would with a thumbprint cookie. 
  • In a bowl, combine the mascarpone with the 4 tablespoons of sugar. You can add a splash of lime juice if you like, but not necessary. Fill the crescent roll centers with the mascarpone. 
  • Bake at 375 degrees for 14 minutes.