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Raspberry Danish

Raspberry Danish – A Sweet and Flaky Delight!


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  • Author: Merry
  • Total Time: 30–33 minutes
  • Yield: 6–8 pastries

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

  1. Prepare the Filling: In a medium bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Set aside.
  2. 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.
  3. 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.
  4. Shape the Pastries: Fold the edges of the pastry inward to create a slight border around the filling. Press the corners gently to secure.
  5. 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.
  6. 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.
  7. 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