Here’s a simple and delicious recipe for a Raspberry Cream Cheese Danish—perfect for breakfast, brunch, or a sweet treat!
Ingredients (makes 6–8 pastries)
For the Pastry:
-
1 sheet puff pastry (store-bought, thawed)
-
4 oz (115 g) cream cheese, softened
-
2–3 tbsp granulated sugar
-
½ tsp vanilla extract
-
½ cup fresh or frozen raspberries
For the Glaze (optional):
-
½ cup powdered sugar
-
1–2 tsp milk or cream
-
½ tsp vanilla extract
Instructions
1. Preheat oven:
-
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare the filling:
-
In a small bowl, mix cream cheese, sugar, and vanilla until smooth and creamy.
3. Prepare the puff pastry:
-
Roll out the puff pastry on a lightly floured surface.
-
Cut into 6–8 rectangles (depending on size).
4. Assemble the Danishes:
-
Spread a spoonful of the cream cheese mixture in the center of each rectangle, leaving a small border around the edges.
-
Top with a few raspberries.
-
Fold the corners slightly toward the center (or leave open for a rustic look).
-
Optional: brush edges with a little milk or egg wash for a golden finish.
5. Bake:
-
Bake for 15–20 minutes, or until puffed and golden brown.
-
Let cool slightly on a wire rack.
6. Add glaze (optional):
-
Mix powdered sugar, milk, and vanilla until smooth.
-
Drizzle over the warm Danishes.
Tips
-
Frozen raspberries work fine, but drain them first to avoid soggy pastry.
-
You can substitute other berries or fruit preserves.
-
For extra flavor, add a pinch of lemon zest to the cream cheese filling.
If you want, I can give a version from scratch using homemade puff pastry that makes it extra flaky and bakery-style.
Do you want me to do that?
