Description
These Raspberry Danish pastries are flaky, buttery, and filled with a tangy cream cheese and raspberry filling. Perfect for brunch, breakfast, or as an indulgent snack, they are easy to make and taste just as good as they look!
Ingredients
- 1 sheet (8.8 oz) frozen puff pastry, thawed and refrigerated
- 5 ounces fresh raspberries
- 4 ounces cream cheese, softened
- 1.5 ounces powdered sugar, plus extra for garnish
- ½ teaspoon vanilla extract
- 1 egg, for egg wash
- Flour, for sprinkling on the cutting board
Instructions
- Prepare the Filling: In a medium bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Set aside.
- Roll and Cut the Pastry: Lightly sprinkle a cutting board with flour. Roll out the puff pastry sheet and cut it into 4-inch squares or your preferred size.
- Add Filling and Raspberries: Spoon about a tablespoon of the cream cheese mixture onto the center of each pastry square. Place 2–3 raspberries on top of the filling.
- Shape the Pastries: Fold the edges of the pastry inward to create a slight border around the filling. Press the corners gently to secure.
- Apply Egg Wash: Beat the egg in a small bowl and brush it along the edges of the pastry. This will give the Danish a golden-brown color when baked.
- Bake: Preheat your oven to 400°F (200°C). Arrange the pastries on a parchment-lined baking sheet, leaving space between each one. Bake for 15–18 minutes or until the pastries are puffed and golden.
- Cool and Garnish: Let the pastries cool for 5–10 minutes. Dust with powdered sugar before serving.
Notes
- Frozen Raspberries: If using frozen raspberries, thaw them first and pat dry to prevent excess moisture.
- Storage: Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
- Reheating: Reheat in a toaster oven or oven for a few minutes to restore crispness.
- Make Ahead: Assemble the pastries and refrigerate them unbaked for up to 24 hours. Bake fresh when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 15–18 minutes
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: Danish-inspired