Raspberry Candy Cane Danish

45 minutes
2 Danish

2 puff pastry sheets, thawed

115 grams cream cheese

140 grams FAGE Total 0%, 2%, 5%

4 tablespoons sugar (plus extra for garnish)

1 teaspoon lemon juice

240 ml raspberry preserve

1 egg

15 ml water

  1. Preheat the oven to 200 degrees Celsius.
  2. In a small bowl, beat cream cheese, yogurt, sugar, and lemon juice until well combined. Set aside.
  3. Lay out a large piece of parchment paper on a table and dust with flour.
  4. Roll out each puff pastry sheet into a rectangular shape. Set the second dough aside while you work on the first sheet.
  5. Using a knife, on one of the long sides of the puff pastry, cut small triangles that come halfway up the short side and remove them.
  6. Spread the cream cheese mixture over the uncut half of the dough, making sure to leave a margin on the outside.
  7. Top the cream cheese mixture with raspberry preserve.
  8. Make an egg wash by mixing the egg with water and brush the wash along the 1.30 cm border.
  9. Fold the triangle diagonally over the cream cheese mixture and pinch the dough ends together. Shape the log into a candy cane by hooking the top to the right.
  10. Brush the top of the pastry with egg wash and sprinkle with extra sugar.
  11. Repeat with the second pastry sheet.
  12. Bake for 20-25 minutes or until golden brown.