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Wed, Mar 18 2015 post by Sandra From www.adashofsanity

Raspberry & Peach Danish

This Easy Raspberry & Peach Danish pastry is filled with fresh peaches and raspberries, and topped with a homemade crumb topping and cream cheese drizzle. Get all the elements of an exq...

This Easy Raspberry & Peach Danish pastry is filled with fresh peaches and raspberries, and topped with a homemade crumb topping and cream cheese drizzle. Get all the elements of an exquisite pastry with a few simple steps, leaving you and your guests in awe.

This Easy Raspberry & Peach Danish pastry is filled with fresh peaches and raspberries, and topped with a homemade crumb topping and cream cheese drizzle.

I love pastries – love them! And while making them is fun and worthwhile, it can also be a time consuming quest. Unfortunately, not all of us have the time or the desire to make them. Until now.

This recipe changes all of that. Using Rhodes Rolls, I’ve found a way to make one of my favorite pastries in less time and hassle, yet retaining all the classic Danish look and taste.

This will be a recipe I’ll use all year long, especially right now. It has the perfect look for springtime, and with Easter around the corner, we plan on using use this Easy Raspberry & Peach Danish for breakfast or even as a dessert. Fruit-filled Danishes always add a finishing touch to any table they grace. You and your guests are sure to love it. Enjoy! XOXO San

This Easy Raspberry & Peach Danish pastry is filled with fresh peaches and raspberries, and topped with a homemade crumb topping and cream cheese drizzle.

Danish 20 Rhodes rolls 3 peaches 1 pint raspberries 1 tablespoon flour ¼ teaspoon cinnamon 2 ½ tablespoons butter ½ teaspoon vanilla 2 tablespoons honey ½ lemon, juiced This Easy Raspberry & Peach Danish pastry is filled with fresh peaches and raspberries, and topped with a homemade crumb topping and cream cheese drizzle. Crumb Topping 1 cup flour ¾ cup brown sugar ½ butter, softened ¼ teaspoon cinnamon Cream Cheese Frosting ¼ cup unsalted butter, softened 4 ounces cream cheese, softened 2 cups powdered sugar 1 ½ teaspoons almond extract 2 teaspoons milk To prepare the dough spray a 15x10 cooking pan with cooking oil, place 20 Rhodes rolls on the pan, 4 rows with 5 rolls in each row. Set a towel over the rolls and allow the rolls to rise. Set aside for 2-2 ½ hours. Once rolls are risen, push them down using the palm over you hand. Use a rolling pin to rolls them out on the pan. Take the edges of the rolls and pinch them together, like pictured. This Easy Raspberry & Peach Danish pastry is filled with fresh peaches and raspberries, and topped with a homemade crumb topping and cream cheese drizzle. Replace the towel to cover the rolls, then prepare the peaches. Slice the peaches thinly, place in a sautee pan. Then top with butter, honey, cinnamon, lemon juice, and 1 tablespoon flour. Over medium heat, cook the peaches until tender, 5-7 minutes. Spread peaches over rolls. Top with the fresh raspberries, like pictured. This Easy Raspberry & Peach Danish pastry is filled with fresh peaches and raspberries, and topped with a homemade crumb topping and cream cheese drizzle. Preheat oven to 375 degrees. Prepare the topping, in a small mixing bowl combine 1 cup flour, brown sugar, butter and cinnamon. Using a pastry blender or fork, mix together until the mixture resembles coarse crumbs. Place topping over peaches and raspberries. This Easy Raspberry & Peach Danish pastry is filled with fresh peaches and raspberries, and topped with a homemade crumb topping and cream cheese drizzle. Place in the oven and bake for 30 minutes. Remove from oven and make frosting while it is cooling. Easy Raspberry & Peach Danish baked Drizzle frosting oven the Danish, using a frosting bag or Ziploc with corner snipped off. Serve immediately or even, if you must save for later.

Posted in Sandra McCollum
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Raspberry & Peach Danish

Servings: | Skills: | Prep Time: min (not including thaw time) | Bake Time: min

Raspberry & Peach Danish
5.0 / 5  (3 votes, 2 reviews )

Ingredients

Danish
20 Rhodes rolls
3 peaches
1 pint raspberries
1 tablespoon flour
¼ teaspoon cinnamon
2 ½ tablespoons butter
½ teaspoon vanilla
2 tablespoons honey
½ lemon, juiced

Crumb Topping 
1 cup flour
¾ cup brown sugar
½ butter, softened
¼ teaspoon cinnamon

Cream Cheese Frosting
¼ cup unsalted butter, softened
4 ounces cream cheese, softened
2 cups powdered sugar
1 ½ teaspoons almond extract
2 teaspoons milk

Instructions

To prepare the dough spray a 15x10 cooking pan with cooking oil, place 20 Rhodes rolls on the pan, 4 rows with 5 rolls in each row. Set a towel over the rolls and allow the rolls to rise. Set aside for 2-2 ½ hours. Once rolls are risen, push them down using the palm over you hand. Use a rolling pin to rolls them out on the pan. Take the edges of the rolls and pinch them together, like pictured.

Replace the towel to cover the rolls, and then prepare the peaches. Slice the peaches thinly, place in a sauté pan. Then top with butter, honey, cinnamon, lemon juice, and 1 tablespoon flour. Over medium heat, cook the peaches until tender, 5-7 minutes. Spread peaches over rolls. Top with the fresh raspberries, like pictured. Preheat oven to 375 degrees.

Prepare the topping, in a small mixing bowl combine 1 cup flour, brown sugar, butter and cinnamon. Using a pastry blender or fork, mix together until the mixture resembles coarse crumbs. Place topping over peaches and raspberries. Place in the oven and bake for 30 minutes. Remove from oven and make frosting while it is cooling. Drizzle frosting oven the Danish, using a frosting bag or Ziploc with corner snipped off.

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