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
Raspberry Cream Cheese Danish Braid

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