Raspberry Cream Cheese Danish

Bakery-style raspberry cream cheese danish made with puff pastry, a rich cream cheese filling, and sweet-tart raspberry topping ; all in under 30 minutes.

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Course: Breakfast, Brunch, Dessert

Cuisine: American, European-inspired

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Calories: 320kcal

Cost: $6

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.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition