Easy Raspberry Cream Cheese Danish
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.
Servings: 6 pastries
Calories: 376kcal
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 (4 g) cornstarch
- 1 teaspoon (4 g) granulated sugar
- 1 teaspoon lemon juice
Cream Cheese Filling
- 4 ounces (113.4 g) cream cheese room temperature
- 2 tablespoons (25 g) granulated sugar
- ½ teaspoon vanilla extract
- 1 teaspoon milk
Vanilla Icing
- ½ cup (60 g) 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: 376kcal | Carbohydrates: 40g | Protein: 5g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 19mg | Sodium: 163mg | Potassium: 121mg | Fiber: 3g | Sugar: 18g | Vitamin A: 274IU | Vitamin C: 11mg | Calcium: 37mg | Iron: 1mg
