There's nothing quite like biting into a warm, flaky raspberry cream cheese danish fresh from your own oven. This delightful breakfast pastry combines the tangy sweetness of raspberries with smooth, creamy cheese filling wrapped in golden, buttery pastry layers.
Creating your own raspberry cream cheese danish at home is surprisingly simple and takes just 15 minutes from start to finish. Whether you're hosting a weekend brunch or treating yourself to something special, this raspberry cream cheese danish delivers that bakery-quality taste without the trip to the store. The combination of tart raspberries and rich cream cheese makes every bite of this raspberry cream cheese danish absolutely divine.
Why This Danish Recipe Will Become Your Go-To Breakfast
This raspberry cream cheese danish recipe stands out because it uses convenient puff pastry as the base, cutting down prep time without sacrificing that authentic flaky texture. The secret lies in the perfect balance between the cream cheese filling and fresh raspberry topping that creates layers of flavor in every bite.
What makes this raspberry cream cheese danish truly special is how the pastry puffs up around the creamy filling, creating little pockets of heaven. The raspberries release their natural juices during baking, which blend beautifully with the cream cheese to create a jammy, sweet filling. Unlike store-bought versions, this homemade raspberry cream cheese danish lets you control the sweetness level and use real, quality ingredients. Plus, the aroma that fills your kitchen while these bake is absolutely magical and will have everyone gathering in the kitchen before they're even done.
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Ingredients
For the Pastry Base
- Puff pastry
- Egg
For the Cream Cheese Filling
- Cream cheese
- Granulated sugar
- Egg yolk
- Vanilla extract
- All-purpose flour
For the Raspberry Topping
- Fresh raspberries
- Raspberry jam
- Lemon juice
For the Simple Glaze
- Powdered sugar
- Milk
- Vanilla extract
See recipe card for quantities.
Instructions
Prepare Your Pastry Foundation
- Preheat your oven to 400°F and line a large baking sheet with parchment paper.
- Roll out the thawed puff pastry on a lightly floured surface into a 12x10 inch rectangle.
- Cut the pastry into 6 equal rectangles, each about 4x5 inches.
- Place rectangles on your prepared baking sheet, leaving 2 inches between each piece.
- Use a knife to score a border about ½ inch from the edges, being careful not to cut all the way through.
Create the Perfect Cream Cheese Filling
- In a medium bowl, beat the softened cream cheese until completely smooth and fluffy.
- Add granulated sugar, egg yolk, vanilla extract, and flour, mixing until well combined.
- The mixture should be smooth with no lumps; if needed, use a hand mixer for 30 seconds.
- Spoon about 2 tablespoons of filling into the center of each pastry rectangle.
- Spread the filling evenly within the scored borders, leaving the edges clean.
Add Raspberry Topping and Bake
- In a small bowl, gently mix raspberries with jam and lemon juice.
- Distribute the raspberry mixture evenly over the cream cheese filling on each danish.
- Brush the pastry borders with beaten egg for that golden finish.
- Bake for 12-15 minutes until the pastry is golden brown and puffed around the edges.
- Remove from oven and let cool on the baking sheet for 5 minutes before glazing.
Finish with Perfect Glaze
- Whisk together powdered sugar, milk, and vanilla until smooth.
- Adjust consistency by adding more milk for thinner glaze or more sugar for thicker.
- Drizzle the glaze over the slightly cooled danish using a spoon or squeeze bottle.
- Allow glaze to set for 2-3 minutes before serving your beautiful raspberry cream cheese danish.
- Step 1: Prepare Your Pastry Foundation
Cut and score puff pastry rectangles on parchment paper.
- Step 2: Create the Perfect Cream Cheese Filling
Mix cream cheese filling until smooth and spread it on pastry.
- Step 3: Top, Bake & Glaze
Gently spoon the raspberry mixture on top of the cream cheese layer, bake until golden and puffed, then finish with a sweet glaze drizzle.
Expert Cooking Tips
Getting the perfect raspberry cream cheese danish requires a few insider secrets that make all the difference:
Temperature Control is Key: Always ensure your cream cheese is properly softened at room temperature before mixing. Cold cream cheese creates lumps that won't smooth out, while overly warm cream cheese makes the filling too runny. The ideal texture feels like soft butter when pressed.
Pastry Handling Techniques:
- Keep puff pastry cold while working; if it becomes too warm, pop it back in the fridge for 10 minutes
- Don't overwork the pastry as this can make it tough rather than flaky
- Score the borders lightly; cutting too deep prevents proper puffing
- Leave clean edges around the filling to allow the pastry to rise properly
Berry Selection and Prep:
- Fresh raspberries work best, but frozen berries can be used straight from the freezer
- Gently toss berries with jam before adding to prevent them from sinking into the filling
- If using very juicy berries, dust them lightly with flour to absorb excess moisture
Baking Success Tips:
- Rotate your baking sheet halfway through cooking for even browning
- Don't open the oven door for the first 10 minutes to maintain proper temperature
- The danish is done when the pastry sounds hollow when lightly tapped
Recipe Variations & Substitutions
Transform your basic raspberry cream cheese danish into exciting new flavors with these creative adaptations:
Fruit Variations:
- Blueberry Cream Cheese Danish: Substitute fresh blueberries and blueberry jam
- Mixed Berry Danish: Combine raspberries, blackberries, and strawberries with mixed berry jam
- Apple Cinnamon Danish: Use diced apples with cinnamon and apple jelly
- Peach Danish: Fresh peach slices with peach preserves work beautifully in summer
Dietary Modifications:
For those with dietary restrictions, this raspberry cream cheese danish adapts easily. Use dairy-free cream cheese alternatives made from cashews or coconut for a vegan version. Gluten-free puff pastry works just as well as traditional pastry. Sugar substitutes like erythritol can replace granulated sugar at a 1:1 ratio.
Flavor Enhancement Options:
- Add 1 teaspoon almond extract to the cream cheese filling for a bakery-style taste
- Mix in 2 tablespoons of lemon zest for a bright, citrusy twist
- Incorporate ¼ cup mini chocolate chips for a dessert-like treat
- Sprinkle chopped pistachios or almonds on top before baking for added crunch
Make-Ahead Variations:
Assemble your danish completely but don't bake them. Cover tightly and refrigerate overnight, then bake fresh in the morning. You can also freeze unbaked danish for up to 3 months; just add 2-3 extra minutes to the baking time.
Equipment Recommendations
Creating the perfect raspberry cream cheese danish requires just a few essential tools:
Must-Have Equipment:
- Large rimmed baking sheet (ensures even heat distribution)
- Parchment paper (prevents sticking and makes cleanup easy)
- Rolling pin (for smoothing pastry if needed)
- Medium mixing bowl (for preparing the cream cheese filling)
- Wire cooling rack (allows proper air circulation)
Helpful But Optional:
A pastry brush makes applying egg wash easier, though a paper towel works in a pinch. An offset spatula helps spread filling evenly, but a regular spoon does the job. For the glaze, a squeeze bottle creates professional-looking drizzles, though a spoon works perfectly fine for drizzling your raspberry cream cheese danish.
Budget-Friendly Alternatives:
Don't have parchment paper? Lightly grease your baking sheet instead. No pastry brush? Use a clean paper towel or your fingers to apply egg wash. Missing a wire rack? Let your danish cool directly on the baking sheet for a few extra minutes.
Storage & Meal Prep Tips
Proper storage keeps your raspberry cream cheese danish fresh and delicious for days:
Room Temperature Storage:
Store cooled danish in an airtight container at room temperature for up to 2 days. Place parchment paper between layers to prevent sticking. The pastry may soften slightly, but the flavors actually improve as they meld together.
Refrigerator Storage Guidelines:
For longer storage, refrigerate your raspberry cream cheese danish in airtight containers for up to 5 days. The cream cheese filling requires refrigeration for food safety. Before serving, let them come to room temperature for 15 minutes or warm briefly in a 300°F oven for 3-4 minutes.
Freezing Instructions:
- Freeze baked danish (without glaze) for up to 3 months in freezer-safe containers
- Wrap individually in plastic wrap, then place in freezer bags for best quality
- Thaw overnight in refrigerator, then add fresh glaze before serving
- For best texture, reheat thawed danish in a 300°F oven for 5-7 minutes
Meal Prep Strategy:
Make the cream cheese filling up to 3 days ahead and store covered in the refrigerator. Assemble danish the night before and bake fresh in the morning for warm, bakery-style breakfast treats.
The Secret to Bakery-Perfect Danish
The real magic behind an exceptional raspberry cream cheese danish lies in two crucial techniques that separate homemade from store-bought quality. First, the cream cheese filling must reach the perfect consistency; too thick and it won't spread evenly, too thin and it will leak out during baking. The secret is adding just one tablespoon of flour to the mixture, which acts as a stabilizer without affecting the creamy texture.
Second, the timing of when you add the raspberry topping makes all the difference. Many recipes suggest placing raw berries directly on the pastry, but the professional approach involves gently warming the jam first, then mixing it with the berries. This creates a syrupy coating that prevents the berries from burning while helping them meld beautifully with the cream cheese. This technique ensures your raspberry cream cheese danish has that glossy, jewel-like appearance you see in high-end bakeries.
FAQ
Are you supposed to refrigerate cream cheese in Danish?
Yes, any danish containing cream cheese should be refrigerated after cooling to room temperature. The cream cheese filling in raspberry cream cheese danish is perishable and can spoil if left at room temperature for more than 2 hours. Store covered in the refrigerator for up to 5 days.
What is the filling in a cheese danish made of?
Traditional cheese danish filling combines softened cream cheese, sugar, egg yolk, vanilla extract, and a small amount of flour for stability. Some recipes add ricotta cheese for extra richness. The key is achieving a smooth, creamy texture that holds its shape during baking while complementing the pastry perfectly.
What are the ingredients in Entenmann's raspberry Danish?
Commercial raspberry danish typically contain enriched flour, sugar, palm oil, eggs, cream cheese, raspberries, corn syrup, and various preservatives. Homemade raspberry cream cheese danish uses simpler, fresher ingredients like real butter, fresh berries, and pure vanilla extract for superior flavor and quality.
What type of cheese is used in Danish pastry?
Traditional Danish pastry uses cream cheese as the primary cheese component due to its smooth texture and mild, slightly tangy flavor. Some artisanal versions incorporate ricotta or farmer's cheese, but cream cheese remains the standard for most raspberry cream cheese danish recipes because it bakes well and complements fruit flavors perfectly.
Perfect Pairings for Your Breakfast Spread
These warm, flaky raspberry cream cheese danish pair beautifully with other breakfast favorites that complement their sweet, fruity flavors. The rich cream cheese filling and tart raspberries create the perfect balance for your morning meal or brunch gathering.
Consider serving your raspberry cream cheese danish alongside Raspberry Chocolate Chip Cookies for those who want to double down on raspberry goodness, or pair them with Gluten Free German Pancakes for a complete breakfast spread that offers both pastry and pancake options. The light, eggy texture of German pancakes provides a lovely contrast to the rich, buttery danish, while the raspberry chocolate chip cookies echo the berry theme throughout your meal. These combinations create a memorable breakfast experience that your family and guests will request again and again.
Bake with love and watch the magic happen! 🥐 - Emily Carter
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Raspberry Cream Cheese Danish
Equipment
- 1 Baking sheet Lined with parchment paper
- 1 Mixing bowl Medium size for filling
- 1 Hand mixer or whisk For cream cheese mixture
- 1 Spoon For spreading & drizzling
- 1 Pastry Brush For egg wash (optional)
- 1 Wire cooling rack Optional but helps cooling
- 1 Rolling Pin For smoothing pastry (if needed)
Ingredients
- 1 sheet Puff pastry Thawed
- 1 Egg Beaten, for egg wash
- 8 oz Cream cheese Softened
- ¼ cup Granulated sugar
- 1 Egg yolk
- 1 teaspoon Vanilla extract
- 1 tablespoon All-purpose flour
- 1 cup Raspberries Fresh or frozen (not thawed)
- 2 tablespoon Raspberry jam
- 1 tablespoon Lemon juice
- 1 cup Powdered sugar For glaze
- 2-3 tablespoon Milk Adjust for consistency
- ½ teaspoon Vanilla extract For glaze
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment.
- Roll out puff pastry and cut into 6 rectangles.
- Score borders on each piece to help them puff.
- Beat cream cheese, sugar, yolk, vanilla, and flour until smooth.
- Spoon filling onto each pastry inside scored lines.
- Mix raspberries, jam, and lemon juice in bowl.
- Top each pastry with raspberry mixture.
- Brush edges with beaten egg.
- Bake 12–15 min until golden and puffed.
- Whisk glaze ingredients and drizzle over warm danishes.
- Let set 2–3 minutes before serving.
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