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4-Ingredient Raspberry Danish

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 10 -12
Author The Seasoned Mom


  • 2 8 ounce packages refrigerated crescent roll dough (seamless sheets if possible)
  • 1 21 ounce can raspberry pie filling
  • 6 ounces fresh raspberries gently mashed with a fork
  • 1 egg plus 2 tablespoons milk or water (for an egg wash)
  • Optional: cinnamon and sugar for topping


  • Preheat oven to 350 degrees F.
  • Spray a 13-in x 9-in baking dish with cooking spray.
  • Unroll one package of crescent roll dough in bottom of prepared pan. If not using a seamless sheet, gently pinch perforations together to seal.
  • Spread pie filling evenly over dough. Sprinkle with mashed raspberries.
  • Unroll second sheet of crescent roll dough on counter, seal any perforations, and lay flat across top of fruit.
  • In a small bowl, whisk egg and milk together. Brush egg wash over top of dough. Sprinkle with cinnamon and sugar, if desired.
  • Bake for about 30 minutes, or until dough is cooked through and golden brown.