Easy Raspberry Danish with Puff Pastry
This easy Raspberry Danish with puff pastry is a bakery-style dessert made with just a handful of simple ingredients. Flaky, golden pastry filled with creamy sweetened cheese and fresh raspberries, ready in about 30 minutes.
Servings: 8 danishes
Calories: 260kcal
Cost: 6
Equipment
- mixing bowl
- hand mixer
- knife or pastry cutter
- baking sheet
- parchment paper
- pastry brush
Ingredients
- 1 sheet frozen puff pastry, thawed
- 225 g full-fat cream cheese, softened
- 60 g powdered sugar
- 1 tsp vanilla extract
- 100 g fresh raspberries
- 1 egg (for egg wash)
- 1 tbsp milk or water (for egg wash)
Instructions
- In a bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Roll out the thawed puff pastry and cut into 4-inch squares while keeping the dough cold.
- Add a small spoonful of cream cheese filling to the center of each square and top with 3 to 4 raspberries.
- Fold one corner toward the center, brush the opposite corner with egg wash, and fold over to seal.
- Place assembled danishes on a tray and freeze for at least 30 minutes while preheating oven to 400°F (200°C).
- Brush pastries with egg wash and bake for 18–22 minutes until golden and puffed.
- Cool slightly, drizzle with optional glaze, and serve.
Notes
Keep puff pastry cold at all times for best results. Freeze assembled danishes before baking to ensure maximum flakiness. Use full-fat block cream cheese for a stable filling. Adjust sugar depending on the tartness of raspberries. Optional glaze can be made with powdered sugar and milk or lemon juice.