Description
A delightful Raspberry Cream Cheese Danish featuring flaky puff pastry filled with a smooth cream cheese mixture and fresh raspberries, topped with a sweet vanilla glaze. Perfect for a brunch treat or a sweet snack, this recipe combines creamy, fruity, and buttery flavors with easy-to-follow preparation steps.
Ingredients
Pastry
- 1 sheet puff pastry (store-bought or homemade)
- 1 large egg (room temperature)
- 1 teaspoon milk
Raspberry Filling
- 9 ounces raspberries (fresh, sliced into halves)
- ½ tablespoon cornstarch
- 1 teaspoon granulated sugar
- 1 teaspoon lemon juice
Cream Cheese Filling
- 4 ounces cream cheese (room temperature)
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- 1 teaspoon milk
Vanilla Glaze
- ½ cup powdered sugar
- ¼ teaspoon vanilla extract
- 1 tablespoon milk
Instructions
- Prepare Puff Pastry and Oven: Thaw store-bought puff pastry according to package instructions. Preheat your oven to 395°F (200°C) and line a baking sheet with parchment paper to prevent sticking and aid easy cleanup.
- Prepare Raspberry Mixture: In a bowl, gently combine the halved raspberries with cornstarch, 1 teaspoon granulated sugar, and lemon juice. Toss carefully to coat the fruit without crushing it, which will help thicken the filling when baked.
- Make Cream Cheese Filling: In another bowl, mix together the softened cream cheese, 2 tablespoons of granulated sugar, ½ teaspoon vanilla extract, and 1 teaspoon milk. Beat until smooth and creamy, ensuring there are no lumps.
- Shape the Pastries: Roll out the puff pastry sheet gently on a lightly floured surface to approximately 9×11 inches. Cut into six equal rectangles and place them spaced at least 1 inch apart on the prepared baking sheet. Lightly score a ¼-inch border inside each rectangle—this helps the edges puff up nicely during baking.
- Assemble the Danishes: Spread about 1 tablespoon of the cream cheese mixture inside the scored area on each pastry. Top each with a single layer of the prepared raspberry mixture, making sure to distribute the berries evenly while keeping them intact.
- Apply Egg Wash: Beat the egg with 1 tablespoon of water to make an egg wash. Using a pastry brush, lightly brush this wash over the outer edges of each pastry to achieve a glossy, golden finish when baked.
- Bake the Danishes: Place the baking sheet in the preheated oven and bake for 17 to 20 minutes, or until the puff pastry edges turn golden brown to your preference. Remove from oven and let cool on the baking sheet for about 5 minutes.
- Prepare and Add Vanilla Glaze: In a small bowl, whisk together the powdered sugar, ¼ teaspoon vanilla extract, and 1 tablespoon milk until smooth. Drizzle this glaze over the cooled raspberry cream cheese danishes for a sweet finishing touch. Serve and enjoy!
Notes
- Ensure cream cheese is softened to room temperature for easier mixing and a smoother filling.
- Be gentle when mixing raspberries to avoid mashing and releasing too much juice.
- Lightly scoring the puff pastry helps the edges puff up separately from the center.
- Use fresh raspberries for best flavor, but frozen raspberries (thawed and drained) can be substituted.
- Egg wash ensures a shiny, golden finish on the pastry edges.
- The danishes are best enjoyed the same day but can be stored in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
