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    Broken Oven Baking » Recipes » Breakfast

    Easy Raspberry Cream Cheese Danish Recipe

    Published: Aug 22, 2022 by Kayla Burton · This post may contain affiliate links · Leave a Comment

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    Jump to Recipe

    Growing up whenever we'd go on vacations, my parents would let me pick out whatever I wanted for breakfast, and I always picked a raspberry danish! To recreate this childhood memory at home, I made this Easy Raspberry Cream Cheese Danish recipe. The tart raspberries pair perfectly with the creamy, sweet cream cheese filling on top of flaky puff pastry.

    Raspberry cream cheese danish on a baking sheet with parchment paper.

    I wanted to create a recipe for these special treats that would be more accessible to make at home on a regular basis, so instead of making homemade pastry dough that can be challenging and messy, I use a quick grocery hack by using frozen puff pastry dough from the store! It cuts the whole process down from days to minutes, so you can have a freshly baked raspberry danish at home any day of the week!

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Substitutions & Variations
    • Step by Step Instructions
    • Valentine's Day Heart Danishes
    • Expert Tips
    • Recipe FAQs
    • Storage
    • More Recipes You'll Love
    • 📖 Recipe

    Why You'll Love This Recipe

    • This easy recipe uses store bought puff pastry, so you don't have to worry about rolling and folding homemade pastry dough.
    • The combination of raspberries and cream cheese is a match made in heaven for these breakfast pastries. If you love this combination, you might also enjoy my Strawberry Cream Cheese Muffins and Cheesecake Stuffed Raspberry Cookies!
    • With 10 ingredients and only a few simple steps, you can make this easy fruit danish recipe any day of the week.
    • It's a great danish pastry recipe to add your personal spin on using your favorite fruit.

    Ingredients

    Ingredients needed to make raspberry cream cheese danish recipe.
    • Pre-made puff pastry sheets are what takes a traditionally complex danish recipe and makes it incredibly easy! You can find this product in the freezer section of your grocery store. Place it in the refrigerator overnight so it is ready to use when you make your danish pastries.
    • Fresh raspberries are the star of these danishes. Slicing the berries in half makes them the perfect size to top these adorable little pastries.
    • Cornstarch helps the berries come together in a thicker sauce so the juices don't run out over your pastries. 
    • Lemon juice brightens up the flavor of your fruit and offsets the sweetness from the sugar. Use freshly squeezed juice for the best results.

    See recipe card below for a full list of ingredients and measurements.

    Substitutions & Variations

    • Substitute other berries such as strawberries, blueberries, or blackberries in place of the raspberries.
    • Using stone fruit is another great option for your fruit fillings. Slice peaches or plums to place on top of the cream cheese filling.
    • If you want to make your own pastry instead of using a store bought one, I recommend this rough puff pastry recipe and guide!
    • Cut the puff pastry into any shape you like! See below for heart-shaped danishes for Valentine's Day!

    This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

    Step by Step Instructions

    Sliced raspberries mixed with cornstarch, sugar and lemon juice in a bowl.

    Step 1: In a medium bowl, gently mix the halved raspberries, cornstarch, sugar, and lemon juice. Set aside.

    Cream cheese mixture in a bowl.

    Step 2: In a mixing bowl, using an electric hand mixer, beat the softened cream cheese, sugar, vanilla extract, and milk until smooth.

    Frozen puff pastry cut into 6 rectangles on a baking sheet.

    Step 3: Roll out the puff pastry sheet slightly to about a 9 by 11 inch rectangle with a rolling pin, and then cut into 6 rectangles with a sharp knife or pizza cutter. Place on a parchment paper lined cookie sheet. Gently score a rectangle inside of each pastry, about ¼ inch from the center.

    Spreading cream cheese mixture onto puff pastry using a spatula.

    Step 4: Spread the cream cheese mixture inside the indentation in the middle of the dough of each rectangle.

    Brushing egg wash on the edges of unbaked raspberry danishes.

    Step 5: Add raspberries on top of the cream cheese filling. In a small bowl, make an egg wash by beating the egg and water together. Brush the egg wash on the edges of each rectangle using a pastry brush. Bake at 395°F for 17-20 minutes, until the pastry is golden brown to your liking. Let cool for a few minutes.

    Drizzling icing on a raspberry cream cheese danish.

    Step 6: Make the icing by mixing powdered sugar, vanilla extract, and milk, then drizzle onto the raspberry danishes.

    Valentine's Day Heart Danishes

    These are perfect for Valentine's Day breakfast! Use a knife or pastry cutter to cut hearts out of the puff pastry sheet. Score and top with cream cheese filling, raspberry mixture, and egg wash according to the recipe instructions. They will bake up into cute heart danishes!

    An unbaked heart shaped raspberry cream cheese danish.
    Baked heart shaped raspberry danishes with icing.

    I was able to cut out 8 hearts from 1 store-bought puff pastry sheet. I baked the scraps with leftover cream cheese and raspberry fillings and they were flaky and delicious!

    Expert Tips

    Tip #1 - Make sure your cream cheese is at room temperature before beating. This will guarantee a smooth filling without any clumps.

    Tip #2 - Lining your baking sheet with parchment paper makes cleanup easier if your fruit juice runs over in the oven.

    Tip #3 - When adding the raspberries to the cream cheese mixture, try to leave behind as much of the excess juice as possible.

    Recipe FAQs

    Should I thaw the puff pastry before using?

    You want to thaw the sheet of puff pastry enough so it is malleable but not so much that the butter begins to melt. Follow the thawing instructions on the package's label for best results.

    Do I need to score a rectangle inside of each pastry?

    Yes, the light indentation helps the edges rise while keeping the pastry flat where the filling is.

    Why is the bottom of my puff pastry soggy?

    This could be for a couple of reasons. It is important that your puff pastry stays cold until you are ready to bake it. If it starts to get warm, pop it in the fridge for 10 minutes before moving to the next step. The other reason it may be soggy is if your oven is not hot enough. Make sure you have a hot oven by preheating to 395F before baking your danishes.

    Raspberry danish made with puff pastry.

    Storage

    Room Temperature

    Although best eaten on the first day, you can store your danishes overnight in a paper bag inside of an airtight container. The paper will help absorb some of the moisture, helping your flaky pastry stay crisp.

    Refrigerator

    Pastries can be stored in the fridge for 3 days. Reheat in the microwave for 20-40 seconds before enjoying!

    Freezing Instructions

    Store raspberry danishes in a freezer-safe container for up to 1 month and then heat in the microwave when you're ready to eat them.

    More Recipes You'll Love

    • Raspberry and White Chocolate Blondies
    • Cheesecake Stuffed Raspberry Cookies
    • The Best Lemon Raspberry Muffins
    • Lavender Berry Sweet Rolls

    Did you try this recipe?
    Leave a ⭐️ review below and tag @brokenovenbaking on Instagram & Facebook!

    📖 Recipe

    Easy Raspberry Cream Cheese Danish

    Kayla Burton
    Enjoy a quick and easy raspberry cream cheese danish for breakfast, brunch or a snack! They're made with fresh raspberries and frozen puff pastry.
    5 from 7 votes
    Print Recipe Pin Recipe Save for LaterSaved!
    Prep Time 20 mins
    Cook Time 20 mins
    Total Time 40 mins
    Course Breakfast, Brunch, Dessert
    Cuisine American
    Servings 6 pastries
    Calories 376 kcal

    Equipment

    • Baking sheet
    • Measuring spoons
    • Scale/measuring cups
    • Mixing bowls
    • Hand mixer recommended
    • Spatula
    • Pastry cutter/knife
    • Rolling Pin

    Ingredients
     
     

    • 1 sheet puff pastry store-bought or homemade
    • 1 large egg room temperature

    Raspberry Filling

    • 9 ounces raspberries fresh, sliced into halves
    • ½ tablespoon cornstarch
    • 1 teaspoon granulated sugar
    • 1 teaspoon lemon juice

    Cream Cheese Filling

    • 4 ounces cream cheese room temperature
    • 2 tablespoons granulated sugar
    • ½ teaspoon vanilla extract
    • 1 teaspoon milk

    Vanilla Icing

    • ½ cup powdered sugar
    • ¼ teaspoon vanilla extract
    • 1 tablespoon milk

    Instructions
     

    • Thaw store-bought puff pastry as instructed on its label, preheat oven to 395°F, and line a baking sheet with parchment paper.
    • Gently mix the halved raspberries with the cornstarch, 1 teaspoon of sugar, and lemon juice.
    • Mix together the softened cream cheese, 2 tablespoons sugar, vanilla extract, and milk until combined and smooth.
    • Gently roll out the puff pastry sheet to about 9x11 inches. Cut it into 6 equal rectangles and place them on the prepared baking sheet at least 1 inch apart.
      Lightly score rectangles ¼ inch inside of each pastry.
    • Spread about 1 tablespoon of cream cheese mixture over the inner rectangle of each pastry. Top it with a single layer of raspberries.
    • Mix egg with 1 tablespoon of water then lightly brush the egg wash over the outer edge of each pastry.
    • Bake at 395°F until the edges are as golden as you prefer (17-20 minutes). Let them cool on the sheet for about 5 minutes.
    • Mix together the powdered sugar, vanilla extract and milk, then drizzle over the raspberry cream cheese danishes. Enjoy!

    Notes

    Puff Pastry: Store-bought or homemade can be used.
    Storage: Store in an airtight container at room temperature overnight, in the refrigerator for 3 days, or in the freezer for 1 month. Reheat in the microwave for 20-60 seconds.
    Nutrition: The provided nutrition information is an estimate, accuracy is not guaranteed.

    Nutrition

    Calories: 376kcalCarbohydrates: 40gProtein: 5gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 19mgSodium: 163mgPotassium: 121mgFiber: 3gSugar: 18gVitamin A: 274IUVitamin C: 11mgCalcium: 37mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    About Kayla

    Hey, I'm Kayla! I'm a self-taught baker, recipe developer & food photographer in Chicago! This blog is a way for me to share recipes, tips, and everything I love related to baking & photography. If you have any questions or want to connect, I'd love to hear from you!
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