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.

Course Breakfast, Dessert

Cuisine American

Keyword raspberry cream cheese danish

Prep Time 10

Cook Time 15

Total Time 25

Servings danish

Calories 172

Author Gayle

Equipment

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

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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.

Nutrition