Raspberry Cream Cheese Danish

Indulge in the delightful combination of tangy raspberries and creamy cheese encased in flaky puff pastry with this Raspberry Cream Cheese Danish recipe. Perfect for breakfast, brunch, or a sweet treat any time of day, these pastries are sure to impress.


  • 1 (8-oz.) package cream cheese, at room temperature
  • 2 teaspoons lemon juice
  • 1 teaspoon lemon zest
  • 2 teaspoons vanilla extract
  • 2 tablespoons sugar
  • Flour, for dusting work surface
  • 1 (17.3-oz.) package frozen puff pastry (2 sheets), thawed
  • 2 1/2 cups fresh raspberries
  • 1 large egg
  • Confectioners’ sugar, for topping


  1. Preheat the oven to 400°F and line two baking sheets with parchment paper or Silpat baking mats.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, lemon juice, lemon zest, vanilla extract, and sugar. Beat until creamy and well combined. Set the filling aside.
  3. Lightly flour your work surface then unfold each sheet of puff pastry and roll it into a 10-inch square. Cut each square into four smaller squares, then cut each smaller square in half diagonally to form eight triangles from each sheet of pastry. Place the pastry triangles on the lined baking sheets then prick each triangle several times with a fork, leaving a 1/2-inch border around the edges.
  4. Arrange the pastries on the lined baking sheets, spacing them 2 inches apart. Spread a portion of the cream cheese filling into the center of each pastry. Arrange a portion of the raspberries atop the cream cheese.
  5. In a small bowl, whisk the egg with 1 tablespoon water. Using a brush, brush the edges of each pastry with the egg wash.
  6. Bake the pastries until golden brown and puffed, 15 to 18 minutes. Remove them from the oven then transfer them to a rack to cool. Dust with confectioners’ sugar and serve.
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  • Ensure the cream cheese is at room temperature for easier mixing.
  • Thaw the puff pastry according to package instructions for best results.
  • Pricking the pastry with a fork helps prevent it from puffing up too much while baking.
  • Don’t overfill the pastries to avoid leakage during baking.

With their golden, flaky crusts, creamy cheese filling, and burst of fresh raspberry flavor, these Raspberry Cream Cheese Danishes are a delightful treat for any occasion. Serve them warm with a dusting of confectioners’ sugar for an irresistible indulgence that will have everyone coming back for more.

  1. Can I use fresh raspberries instead of frozen?
    Absolutely! Fresh raspberries work wonderfully in this recipe. They provide a burst of vibrant flavor and a delightful texture. If using fresh raspberries, make sure to gently wash and pat them dry before placing them atop the cream cheese filling. You may also want to adjust the amount of sugar in the filling depending on the sweetness of the berries.
  2. Can I prepare these danishes ahead of time?
    Yes, you can prepare the components of these danishes ahead of time for easy assembly later. You can make the cream cheese filling a day in advance and store it covered in the refrigerator. The puff pastry triangles can also be cut and shaped ahead of time, then stored in an airtight container in the refrigerator until ready to assemble and bake. However, it’s best to assemble the pastries just before baking to ensure the pastry stays flaky and crisp.
  3. Can I freeze these Raspberry Cream Cheese Danishes?
    Yes, these danishes can be frozen either before or after baking. If freezing before baking, assemble the pastries as directed but do not brush them with egg wash. Place the assembled pastries on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a resealable plastic bag or airtight container and store in the freezer for up to 1 month. When ready to bake, simply brush with egg wash and bake from frozen, adding a few extra minutes to the baking time. If freezing after baking, allow the danishes to cool completely, then transfer them to airtight containers or resealable plastic bags. They can be stored in the freezer for up to 2-3 months. To reheat, place the frozen danishes on a baking sheet and bake in a preheated oven at 350°F until warmed through, about 10-15 minutes.
  4. Can I customize these danishes with other fruits or fillings?
    Absolutely! While raspberries are a delicious choice, you can easily customize these danishes with your favorite fruits or fillings. Blueberries, strawberries, blackberries, or a combination of fruits would all work well. Additionally, you can experiment with different types of cheese fillings such as almond cream, lemon curd, or Nutella for a variation on flavors. Feel free to get creative and tailor these danishes to your taste preferences. Just keep in mind that the filling should not be too runny to avoid leakage during baking. Adjust the sweetness of the filling according to the tartness of the fruits used.
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