Go Back
undefined

Easy Raspberry Danish that Will Wow Your Mornings

This Easy Raspberry Danish features flaky puff pastry with a rich cream cheese filling and fresh raspberries, making for a delightful breakfast treat.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 9 Danish
Course: Breakfast
Cuisine: Danish, Pastry
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For the Pastry
  • 1 pack Puff Pastry Store-bought or homemade for convenience
  • 1 large Egg For egg wash
For the Filling
  • 8 oz Cream Cheese Full-fat recommended
  • 1/2 cup Powdered Sugar Can substitute with granulated sugar blended into powder
  • 1 cup Fresh Raspberries Frozen raspberries can be used, thawed and dried
  • 1 tsp Vanilla Extract Using pure extract makes a notable difference
For Dusting
  • 1 tbsp Flour For dusting your workspace

Equipment

  • mixing bowl
  • baking sheet
  • parchment paper
  • whisk
  • oven

Method
 

Step-by-Step Instructions
  1. Defrost your puff pastry by leaving it in the refrigerator or on the counter until pliable. Roll it out to a square measuring approximately 10.5 inches and cut into nine equal squares.
  2. In a mixing bowl, combine the cream cheese, powdered sugar, and vanilla extract. Blend until smooth and creamy (about 2-3 minutes). Adjust sweetness if necessary.
  3. Place a dollop of the cream cheese mixture in the center of each puff pastry square. Top with fresh raspberries. Fold the corners over the filling and pinch to seal.
  4. Place pastries on a parchment-lined baking sheet and freeze for at least 30 minutes.
  5. Preheat your oven to 400°F (200°C).
  6. Brush the tops with an egg wash and bake for 25-30 minutes until golden brown.
  7. Let cool slightly and dust with powdered sugar before serving.

Notes

These Easy Raspberry Danishes can be made ahead and stored at room temperature for two days, refrigerated for up to four days, or frozen for two months.