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.
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!
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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
- 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!
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
Step 1: In a medium bowl, gently mix the halved raspberries, cornstarch, sugar, and lemon juice. Set aside.
Step 2: In a mixing bowl, using an electric hand mixer, beat the softened cream cheese, sugar, vanilla extract, and milk until smooth.
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.
Step 4: Spread the cream cheese mixture inside the indentation in the middle of the dough of each rectangle.
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.
Step 6: Make the icing by mixing powdered sugar, vanilla extract, and milk, then drizzle onto the raspberry danishes.
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
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.
Yes, the light indentation helps the edges rise while keeping the pastry flat where the filling is.
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.
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.
Did you try this recipe?
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📖 Recipe
Easy Raspberry Cream Cheese Danish
Equipment
- Baking sheet
- Measuring spoons
- 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!
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