Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

This no-fuss Raspberry Danish combines fresh raspberries, sweetened cream cheese filling, and flaky puff pastry for a delicious breakfast or dessert everyone will love.

  • Total Time: 1 hour 10 minutes
  • Yield: 9 servings 1x

Ingredients

Scale
  • 1 sheet frozen puff pastry, thawed and refrigerated
  • 5 ounces fresh raspberries
  • 4 ounces cream cheese, softened
  • 1/3 cup powdered sugar, plus extra to garnish
  • 1/2 teaspoon vanilla extract
  • 1 egg (for egg wash)
  • Flour for sprinkling on cutting board

Instructions

  1. Place the cream cheese, powdered sugar, and vanilla extract in a medium bowl.
  2. Mix everything together with a hand or stand mixer until nice and smooth. Taste the raspberries and if tart, add a bit more powdered sugar to sweeten the filling.
  3. In a separate small bowl, whisk one egg together with a tablespoon of cold water and a pinch of salt to make your egg wash.
  4. Take your puff pastry sheet out of the fridge.
  5. Lightly dust your work surface with flour to keep the dough from sticking.
  6. Roll out the pastry into about a 10.5-inch square. Flip the dough over and sprinkle on more flour as needed if it starts to stick. Aim for roughly 1/8-inch thickness.
  7. Cut the dough into 9 equal squares measuring about 3.5 inches on each side.
  8. Add a dollop of the cream cheese filling (a bit less than one tablespoon) to the center of each square.
  9. Place about four raspberries on top of the cream cheese. Brush one corner of the pastry with egg wash, fold it over to the opposite corner, and gently press to seal.
  10. Return the egg wash to the fridge for now.
  11. Line a small sheet pan with parchment paper and carefully place the pastries on it. Chill them in the freezer to firm up before baking. If your freezer can’t fit a sheet pan, use a parchment-lined plate instead.
  12. Freeze the pastries for at least 30 minutes until they are firm.
  13. Meanwhile, preheat your oven to 400°F (204°C).
  14. After chilling, place the pastries spaced a couple inches apart on a parchment-lined baking sheet if you took them off earlier.
  15. Brush all exposed pastry surfaces with the chilled egg wash.
  16. Bake for 25-30 minutes or until pastries are puffed, golden, and cooked through.
  17. If desired, dust with powdered sugar before serving for a pretty, sweet touch.

Notes

Make-Ahead Instructions: You can prepare these pastries ahead by freezing shaped danishes on a plate or sheet pan until frozen. Transfer to freezer-safe bags or containers and freeze up to 2 months. Bake straight from frozen with egg wash; may require a few extra baking minutes., Storage Instructions: Leftovers should be refrigerated for 3-4 days due to cream cheese filling. For longer storage, freeze baked pastries in an airtight container up to 2 months. Reheat in 375°F (190°C) oven until warmed through.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast, Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 pastry
  • Calories: 155 kcal
  • Fat: 7 g
  • Carbohydrates: 19 g
  • Protein: 4 g