Raspberry Cream Cheese Danish Braid

RASPBERRY SAUCE:

• ¾ Cup Frozen Raspberries
• 3 Tablespoons Water
• 1 ½ Tablespoons Cornstarch
• ½ Cup Sugar
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FILLING:

• 1 8 Ounce Package Cream Cheese (Softened at Room Temperature)
• ½ Cup Sugar
• 1 Egg Yolk
• ½ Teaspoon Vanilla Extract
• 1 Teaspoon Lemon Juice
• PASTRY:
• 1 Box Puff Pastry (2 Sheets), Thawed

FROSTING:

• 1 Cup Powdered Sugar
• ¼ Cup Heavy Cream or Milk
• 1 Teaspoon Vanilla Extract
• 1 Egg for Egg Wash + 1 Tablespoon Water
• 2 Teaspoons Coarse Sugar for Sprinkling

Directions

Click here to view instructions