Raspberry Cream Cheese Danish
This Raspberry Cream Cheese Danish recipe comes together quickly and makes an easy breakfast or dessert that’s ready in just 30 minutes! Frozen puff pastry is filled with a sweet raspberry cream cheese filling and baked until golden.
Be sure to try this caramel apple danish or this pumpkin danish next!
This raspberry cream cheese danish recipe is about as easy as it gets. By using puff pastry, raspberry jam, and cream cheese, this treat comes together in minutes and is perfect for breakfast or dessert.
The raspberry and cheese danish bakes up golden, flaky and crisp. And the sweet raspberry jam swirled with cream cheese makes the most delicious combo.
And that glaze on top? It’s the sweetest finishing touch.
These are so good, that you might never by the store-bought kind again!
Why You’ll Love This Recipe:
- Quick and Easy: Using sheets of frozen puff pastry, store-bought jam, and cream cheese, you can make a delicious danish in under 30 minutes.
- Family-Friendly: Kids and adults alike love the sweet raspberry cream cheese filling and the flaky puff pastry.
- Make Ahead: Leftover danishes will last up to 5 days at room temperature and make for great grab-and-go breakfasts.
- Customizable: I used raspberry jam, but you can use any flavor of jam or fruit spread you like.
Ingredients:
- Frozen Puff Pastry Sheets: Use your favorite store brand and be sure to thaw the puff pastry sheets before using.
- Cream Cheese: Full-fat cream cheese will make for the creamiest filling.
- Granulated Sugar: The filling is sweet and tangy thanks to the combination of sugar and cream cheese.
- Vanilla Extract: I’ve used both vanilla extract and vanilla bean paste to make this recipe and both work well.
- Raspberry Jam: Use your favorite kind.
- Egg Wash: A splash of water is beaten together with one egg, then brushed over the puff pastry to make it nice and golden.
- Powdered Sugar Glaze: Is made using powdered sugar and milk. So simple, but so tasty!
How to Make:
- Prep your work surface: Either place a piece of parchment paper on the countertop or sprinkle with flour. This prevents the puff pastry from sticking to the counter.
- Cut the puff pastry into circles: Unfold the thawed puff pastry sheets and cut out nine circles from each sheet using either a round cookie cutter or biscuit cutter. Place onto a parchment paper-lined baking sheet.
- Assemble the danishes Spoon the cream cheese filling into the center of each danish. Then, add a dollop of raspberry jam.
- Brush with egg wash: Only brush the egg wash over the edges of the danish.
- Bake: The danishes are done once the edges are golden. Drizzle with glaze once cool.
How to Store:
Let the raspberry cheese danish pastries cool completely before transferring to an airtight container. They’ll last up to 5 days at room temperature.
Variations:
- Use a different flavor of jam: Swap out the raspberry jam for strawberry, blueberry, or apricot jam.
- Make it gluten-free: Use your favorite frozen gluten-free puff pastry sheets, if needed.
- Use a different extract: Replace the vanilla extract with almond extract to give the cream cheese filling a delicious twist.
- Replace the cream cheese: Swap the cream cheese for Nutella or peanut butter.
Tips for Making Raspberry Cream Cheese Danish Pastries:
- Thaw the puff pastry: Be gentle when unfolding the puff pastry so that it doesn’t tear. I like to flatten it a little, however, it’s not needed.
- Don’t overfill: The filling won’t spread much when added to the danish, so feel free to use a heaping tablespoon but no more.
- For added crunch: If you have coarse or sparkling sugar, sprinkle some onto the edges of danish to give them a little extra crunch.
Looking for more puff pastry desserts? I’ve got you covered!
Raspberry Cream Cheese Danish
This Raspberry Cream Cheese Danish recipe comes together quickly and makes an easy breakfast or dessert that's ready in just 30 minutes! Frozen puff pastry is filled with a sweet raspberry cream cheese filling and baked until golden.
Ingredients
- 1 box (17.3 ounce) frozen puff pastry sheets, thawed
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- 2 teaspoons vanilla bean paste, or vanilla extract
- ¼ cup raspberry jam
- 1 egg
- 1 tablespoon water
Glaze
- ½ cup powdered sugar
- 1-2 tablespoons milk
Equipment
Instructions
- Preheat oven to 400°F. Line two large baking pans with parchment paper. Set aside.
- Lightly flour a cutting board or other flat surface; or line your counter with a sheet of parchment paper. Gently unfold both puff pastry sheets onto surface. Use a rolling pan to flatten a bit more, if needed. Using a round cookie cutter or biscuit cutter, cut nine circles from each sheet. Place onto prepared pan. Lightly run a butter knife around the edges of each danish to score a circular border to hold filling.
- In a large bowl, beat cream cheese, sugar, and vanilla with an electric hand mixer until smooth and creamy.
- Spoon a heaping tablespoon of cream cheese mixture onto the center of each danish, spreading slightly. Place about 1 teaspoon of jam onto center of cream cheese.
- In a small bowl, add egg and water. Gently whisk to combine. Brush edges of danish with egg wash. Sprinkle coarse sugar on edges of danish, if desired. Bake for 15-18 minutes, or until danishes are golden brown.
- To prepare glaze, whisk powdered sugar and milk in a small bowl. Drizzle over cooled danish.
Notes
- Danish will keep in an airtight container at room temperature for up to 5 days.
- See my tips and tricks for making this Raspberry Cream Cheese Danish above recipe box.
Serving: 1danish, Calories: 172kcal, Carbohydrates: 19g, Protein: 2g, Fat: 10g, Saturated Fat: 4g, Cholesterol: 23mg, Sodium: 80mg, Potassium: 33mg, Fiber: 1g, Sugar: 12g, Vitamin A: 182IU, Vitamin C: 1mg, Calcium: 17mg, Iron: 1mg
Did you make this recipe?Let me know! Mention @pumpkin_n_spice on Instagram or tag #pumpkin_n_spice.
