Got Danish dough in the fridge? You've got coffee cake.
RASPBERRY-LIME DANISH COFFEE CAKE
For the dough
1/4 piece of Danish Dough. Click HERE for the recipe.
For the filling
1 8-ounce package of Philadelphia Cream Cheese, room temperature
1/2 cup confectioner's sugar
1 teaspoon lime powder (optional)
1 egg yolk
1 tablespoon all purpose flour
zest of 1 lime
1 cup fresh or frozen raspberries
egg wash (1 egg whisked together with 2 tablespoons water)
1 pint fresh raspberries
2 tablespoons confectioner's sugar
zest of half a lime
•Preheat the oven to 375º.
•Roll out the Danish dough into a rough 8" x 16" rectangle.
•Along the long side, cut 1 1/2" - 2" strips along either side of the rectangle, about 1 inch apart.
•Place all the filling ingredients in a stand mixer fit with the paddle attachment. Mix until smooth.
•Spoon the filling onto the middle of the danish and spread evenly. Place the frozen raspberries on top top of the filling. Fold the strips over, across the filling, pressing gently (It's ok if the strips overlap, they'll still open a bit in the oven). Brush the dough with egg wash.
•Cover the Danish with plastic wrap and proof for 1 hour on your kitchen counter. Egg wash again before baking.
•Bake for half an hour to 45 minutes or until the outside of the Danish is golden brown.
•Allow the Danish to cool and place fresh raspberries along the open center of the Danish.
•Sift confectioner's sugar over the coffee cake. Lightly zest a lime over the finished coffee cake.