Description
This Easy Raspberry Cream Cheese Danish recipe features flaky puff pastry topped with a creamy, sweetened cream cheese filling and fresh raspberries, finished with a delicate vanilla glaze. Perfect for a delightful breakfast or dessert treat, these danishes are simple to prepare and bake to golden perfection in under 40 minutes.
Ingredients
Puff Pastry
- 1 sheet puff pastry (store-bought or homemade)
Fruit Filling
- 9 ounces raspberries (fresh, sliced into halves)
- ½ tablespoon cornstarch
- 1 teaspoon granulated sugar
- 1 teaspoon lemon juice
Cream Cheese Mixture
- 4 ounces cream cheese (room temperature)
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- 1 teaspoon milk
Egg Wash
- 1 large egg (room temperature)
- 1 tablespoon water
Vanilla Glaze
- ½ cup powdered sugar
- ¼ teaspoon vanilla extract
- 1 tablespoon milk
Instructions
- Prepare Puff Pastry and Oven: Thaw the store-bought puff pastry sheet according to package instructions. Preheat your oven to 395°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Raspberry Filling: In a bowl, gently combine the halved raspberries with cornstarch, 1 teaspoon granulated sugar, and lemon juice. This will help thicken the raspberry juices while baking.
- Make Cream Cheese Mixture: In another bowl, beat the softened cream cheese with 2 tablespoons sugar, ½ teaspoon vanilla extract, and 1 teaspoon milk until the mixture is smooth and creamy.
- Prepare Pastry Rectangles: Roll out the thawed puff pastry sheet to about 9 by 11 inches. Cut into 6 equal rectangles and place them on the prepared baking sheet, ensuring at least 1 inch gap between each. Lightly score a ¼ inch border inside each rectangle without cutting all the way through.
- Assemble Danishes: Spread approximately 1 tablespoon of cream cheese mixture inside the scored border on each pastry rectangle. Layer the raspberry filling evenly on top of the cream cheese base.
- Apply Egg Wash: Beat 1 large egg with 1 tablespoon water to make an egg wash. Lightly brush this over the outer edges of each pastry to create a golden crust once baked.
- Bake: Place the baking sheet in the preheated oven and bake for 17-20 minutes, or until the puff pastry edges are golden brown and puffed up. Remove from oven and allow them to cool on the sheet for about 5 minutes.
- Prepare and Drizzle Glaze: Combine powdered sugar, ¼ teaspoon vanilla extract, and 1 tablespoon milk in a small bowl. Mix until smooth, then drizzle over the slightly cooled danishes before serving. Enjoy your delicious raspberry cream cheese danishes warm or at room temperature.
Notes
- For best results, use fresh raspberries and room temperature cream cheese.
- You can substitute granulated sugar with a sugar alternative if desired.
- Allow the puff pastry to thaw fully but keep it chilled to prevent it from becoming sticky and difficult to work with.
- These danishes can be stored in an airtight container at room temperature for up to 2 days or frozen for longer storage.
- To maintain crispness after storage, reheat in a toaster oven or conventional oven rather than a microwave.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
