Easy Raspberry Cheese Danish
Bring the bakery to your kitchen with these easy Raspberry Cheese Danishes. They feature shatter-crisp puff pastry, a creamy cheese filling, and a bright, homemade raspberry jam. Perfect for brunch or a special breakfast treat.
Equipment
- Baking sheet
- Parchment paper
- Mixing bowl
- Sharp knife
- Cooling rack
- whisk
Ingredients
- 1 puff pastry sheet
- 4 ounces cream cheese, room temperature
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon heavy cream
- 2 tablespoons raspberry jam
- 1 egg plus 1 tablespoon water for egg wash
- sparkling sugar optional
For the Icing:
- 1 cup powdered sugar
- 1-2 tablespoons water
- 1/4 teaspoon almond extract
Instructions
Prepare Pastry and Filling
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Lay the puff pastry sheet on a clean work surface and allow it to thaw for about 10 minutes. It should be flexible but still cool to the touch.
- In a mixing bowl, beat the room temperature cream cheese and sugar together until the mixture is glossy and smooth. Add the heavy cream and vanilla extract, mixing until just combined. Set aside.
- Unfold the puff pastry and cut it into 16 equal rectangles or squares.
Score, Fill, and Assemble
- Using a sharp knife, score an inner rectangle about 1/2-inch from the edge of each pastry piece. Be careful not to cut all the way through. This creates a border that will rise around the filling.
- Spoon about 1 teaspoon of the cream cheese filling into the center of each scored rectangle. Top with a small dollop of raspberry jam.
Egg Wash, Bake, and Cool
- In a small bowl, beat the egg with 1 tablespoon of water to create an egg wash. Lightly brush the egg wash only on the outer 1/2-inch border of each pastry, avoiding the filling.
- Bake for 13-15 minutes, or until the pastries are puffed up and the edges are golden brown.
- Remove the danishes from the oven and immediately transfer them to a wire cooling rack. Allow them to cool completely before adding the icing.
Stir the Icing and Finish
- In a medium bowl, whisk the powdered sugar with 1 tablespoon of water until it forms a smooth, thick paste. Add more water, a tiny bit at a time, until you reach a drizzle-able consistency. Whisk in the almond extract.
- Drizzle the icing over the cooled danishes. If using, sprinkle with sparkling sugar before the icing sets.
Notes
Pro Tip for Flakiness: For the flakiest possible pastry, place the assembled, unbaked danishes in the freezer for 15-20 minutes before baking. This chills the butter and helps create a better puff in the hot oven. Filling Tip: Always use full-fat, block-style cream cheese at room temperature. This ensures your filling is smooth, creamy, and free of lumps. Make-Ahead Instructions: Assemble the danishes completely but do not apply the egg wash. Place them on a baking sheet and freeze until solid. Transfer to a freezer-safe bag and store for up to 1 month. Bake directly from frozen, adding 5-7 minutes to the baking time. Storage: Danishes are best enjoyed the day they are made. Store any leftovers in an airtight container at room temperature for up to 2 days. To restore crispness, reheat in a 350°F (175°C) oven for 5-7 minutes. Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 185kcalCarbohydrates: 18gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 30mgSodium: 110mgPotassium: 45mgFiber: 1gSugar: 10gVitamin A: 250IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg
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