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Homemade Easy Raspberry Nutella Danish photo

Easy Raspberry Nutella Danish

This Easy Raspberry Nutella Danish is a warm, flaky pastry filled with creamy Nutella and fresh raspberries—pure magic!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Danish:
  • 1 can Pillsbury Crescent Rolls (8 rolls)
  • 1/3 cup Nutella or other chocolate hazelnut spread
  • 1 cup fresh raspberries
  • 1/4 cup powdered sugar
  • 2-3 teaspoons heavy whipping cream

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowl
  • Brush

Method
 

Baking Steps:
  1. Step 1: Preheat the Oven - Preheat your oven to 375°F (190°C) to ensure even baking.
  2. Step 2: Prepare the Baking Sheet - Line a baking sheet with parchment paper for easy cleanup.
  3. Step 3: Roll Out the Crescent Dough - Open the can of Pillsbury Crescent Rolls and unroll the dough, separating it into four rectangles.
  4. Step 4: Fill the Dough - Spread about 1 tablespoon of Nutella on each rectangle and top with fresh raspberries.
  5. Step 5: Fold and Seal - Fold the dough over the filling to create a triangle shape and seal the edges.
  6. Step 6: Bake - Place the filled danishes on the baking sheet and bake for 12-15 minutes until golden brown.
  7. Step 7: Prepare the Drizzle - Mix powdered sugar and heavy whipping cream until smooth.
  8. Step 8: Drizzle and Serve - Drizzle cream mixture over the danishes and serve warm.

Notes

  • Use dairy-free Nutella for a vegan option.
  • For gluten-free, substitute with gluten-free crescent rolls.
  • Store leftovers in an airtight container up to three days.