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Easy Raspberry Cream Cheese Danish Recipe

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4 from 6 reviews

This Easy Raspberry Cream Cheese Danish recipe features buttery puff pastry filled with a smooth cream cheese mixture and fresh raspberries. Topped with a sweet vanilla glaze, these flaky pastries are perfect for breakfast or dessert and can be made quickly using store-bought puff pastry.

Ingredients

Pastry

  • 1 sheet puff pastry (store-bought or homemade)
  • 1 large egg (room temperature)
  • 1 teaspoon milk
  • 1 tablespoon water

Filling

  • 9 ounces fresh raspberries (sliced into halves)
  • ½ tablespoon cornstarch
  • 1 teaspoon granulated sugar
  • 1 teaspoon lemon juice
  • 4 ounces cream cheese (room temperature)
  • 2 tablespoons granulated sugar
  • ½ teaspoon vanilla extract
  • 1 teaspoon milk

Glaze

  • ½ cup powdered sugar
  • ¼ teaspoon vanilla extract
  • 1 tablespoon milk

Instructions

  1. Prepare and preheat: Thaw the store-bought puff pastry sheet as per package instructions. Meanwhile, preheat your oven to 395°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
  2. Mix the raspberries: In a bowl, gently combine the halved fresh raspberries with cornstarch, 1 teaspoon of granulated sugar, and lemon juice. This will help thicken the juice released during baking and add brightness to the filling.
  3. Make the cream cheese filling: In another bowl, beat together softened cream cheese, 2 tablespoons sugar, ½ teaspoon vanilla extract, and 1 teaspoon milk until smooth and well combined, for a creamy and sweet filling base.
  4. Prepare the puff pastry: Roll out the thawed puff pastry sheet gently to about a 9 by 11-inch rectangle. Cut it evenly into 6 equal rectangles and arrange them with at least 1 inch of space on the lined baking sheet. Lightly score a line about ¼ inch from the edges on each rectangle to create a border that will puff up during baking.
  5. Assemble the danishes: Spread about 1 tablespoon of the cream cheese filling inside the scored area of each puff pastry rectangle. Then evenly layer the raspberry mixture on top of the cream cheese, creating a luscious fruit topping.
  6. Apply egg wash: Beat the egg with 1 tablespoon water to make an egg wash. Using a brush, lightly coat the outer edge border of each pastry with the wash to achieve a golden, shiny crust when baked.
  7. Bake the pastries: Place the baking sheet in the preheated oven and bake at 395°F for 17-20 minutes, or until the pastry edges are puffed and golden brown to your liking. Let the pastries cool on the sheet for about 5 minutes to set.
  8. Make and drizzle the glaze: Whisk together powdered sugar, ¼ teaspoon vanilla extract, and 1 tablespoon milk until smooth and drizzle this glaze over the warm danishes to add a sweet finishing touch. Serve and enjoy!

Notes

  • Use fresh raspberries for the best flavor and texture.
  • Let the cream cheese come to room temperature to make blending easier and smoother.
  • If puff pastry is frozen, allow ample time for thawing as per package directions.
  • Variation: swap raspberries for other berries like blueberries or sliced strawberries.
  • Serve warm or at room temperature for ideal taste and texture.

Find it online: https://cookedbygrace.com/easy-raspberry-cream-cheese-danish-recipe/