Raspberry Cheese Danish
These fruity cheese danishes are SO good! Flaky puff pastry dough is filled with a creamy cheese filling and topped with sweet raspberries, then baked to perfection!
Raspberry Danish is a flaky, golden brown breakfast pastry that’s topped with sweet cream cheese filling and macerated fresh raspberries! These sweet treats bake up to perfection in only 20 minutes!
The Perfect Raspberry Breakfast Pastry
Sweeten your family’s morning by serving them up a Raspberry Danish! Each bite is loaded with deliciously bright, fresh raspberries that will wake both them and their taste buds up!
However, if they’re too sleepy in the morning these danishes can also be enjoyed for dessert! I prefer them for both breakfast AND dessert!
There’s just something about the combination of sweet cream cheese filling, juicy raspberries, and flaky pastry that I can’t get enough of! Luckily a batch is made in just 35 minutes so I can whip them up anytime the craving hits!
Raspberry Danish Ingredients
This Raspberry Danish Recipe uses a package of store-bought puffy pastry to make this tasty treat more convenient to make! For best baking results you’ll want to be sure the puff pastry stays nice and cold right up until you’re ready for it!
The puff pastry is then cut and shaped to prepare for the cream cheese filling. This filling is made of cream cheese, granulated sugar, egg yolk, vanilla extract, and salt.
Once the cream cheese filling has been placed on the pastry it gets topped with macerated raspberries. To make this you’ll need fresh raspberries, cornstarch, and granulated sugar.
The pastry is then brushed with an egg wash that’s made of egg and water. After the pastries are baked to perfection you can drizzle them with icing or sprinkle them with powdered sugar!
How To Make A Raspberry Cream Cheese Danish
- Toss the raspberries with cornstarch and granulated sugar in a mixing bowl. Set them aside.
- Roll out the thawed puff pastry gently and then cut each sheet into equal squares. Fold over the corners of each of the squares to create an octagon.
- Place the pastries onto prepared baking sheets.
- Cream the sugar and cream cheese together until smooth. Afterward, beat in the egg yolk, vanilla extract, and salt until combined.
- Scoop the cream cheese mixture onto the center of each puff pastry.
- Beat the egg wash mixture together and then brush it all over the pastry around the cream cheese filling. Next, flatten the dollops of cream cheese, spreading it out carefully.
- Place the raspberry filling on top of the cream cheese mixture on each danish.
- Bake the danishes until golden brown and then let them slightly cool. Dust with powdered sugar and enjoy!
Storage Instructions
Leftover Danishes will last for 3 to 4 days when stored in an airtight container in the refrigerator.
To reheat the Danish, do so one Danish at a time in the microwave for 15 seconds or until warm.
More Perfectly Sweet Breakfast Recipes To Try:
- Apple Fritters – A warm, deep-fried breakfast option that’s made with tender, spiced apples!
- Baked Strawberry Glazed Donuts – Uses fresh berries, strawberry yogurt, and strawberry preserves!
- Chocolate Waffles – Rich, chocolaty waffles made from scratch using pantry staple ingredients!
- America’s Strawberry Nutella Tarts – Flaky, sweet pastries ready in under 25 minutes!
- Brioche Donuts with Vanilla Cream – Crispy, filled donuts made with easy-to-follow instructions!
Steps
Preheat the oven to 400°F and line 2 large baking sheets with parchment paper and set aside.
Add the raspberries, cornstarch, and granulated sugar to a medium bowl and toss to combine. Set aside until ready to use.
Unfold the two puff pastry sheets and use a rolling pin to gently roll them to smooth out the creases, but don’t press hard, it’s okay if some remain.
Use a pizza or knife to cut each of the sheets into 4 squares. Transfer the pastries to baking sheets, placing 4 on each. Set aside.
In a large bowl or stand mixer fitted with a paddle attachment, cream together the cream cheese and sugar until smooth.
Beat in the egg yolk, vanilla, and salt until fully combined.
Use a medium cookie scoop to scoop the cream cheese mixture onto the center of the puff pastries. About 2 tablespoons per pastry. Then spread out the mixture on the pastry.
Beat together the egg and water to create the egg wash and brush on the pastry around the cream cheese mixture.
Spread the raspberry mixture diagonally from one corner to another on top of the cream cheese mixture. Fold one of the non-raspberry edges over the raspberry mixture and brush with the egg wash. Then fold over the other side and gently pinch together and brush the other side with egg wash.
Bake one baking sheet at a time for 18 to 20 minutes each, placing the other in the fridge while the first one bakes.
Let cool slightly and dust with powdered sugar before enjoying.
Notes
- It’s really important that puff pastry stays cold for the best baking results. Puff pastry should be out of the cold for more than 30 to 40 minutes, this is why the second baking sheet needs to go back in the fridge while it waits to bake.
- Puff pastry can be thawed in the fridge overnight for best results.
- Make sure the cream cheese is really soft so that it blends really well and there are no lumps.
- Adding sugar and cornstarch to the berries helps pull out the juices while also keeping them intact making for a better and more flavorful baked berry.
- You don't want to apply the egg wash under the cream cheese mixture because it will impact cooking.
- Reheat leftovers in the microwave for 15-seconds. Only be one sheet at a time, otherwise, one usually overcooks before the other fully cooks.
Nutrition
- Calories165
- Carbs14g
- Protein3g
- Fat11g
- Saturated fat6g
- Fiber1g
- Sugar12g
- Sodium174mg
Estimates per serving, when a serving size is listed.
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