These raspberry danishes are flaky, buttery, and filled with a sweet cream cheese mixture and fresh raspberries that burst with flavor in every bite. The puff pastry bakes up golden and crispy, and the combination of tangy cream cheese and juicy berries is absolutely irresistible.
I started making these on lazy Sunday mornings when I wanted something that felt special but didn't require hours in the kitchen, and they've become a weekend staple. They come together in about 35 minutes using store-bought puff pastry, so you get bakery-quality results without the fuss.
If you love easy, impressive breakfast treats like Homemade Chocolate Croissants or Baked Ham And Cheese Croissants, these raspberry danishes belong on your must-make list. Serve them warm with coffee alongside something savory like Crispy Feta Fried Eggs for a breakfast spread everyone will remember.
Why You'll Love This Raspberry Danish
These raspberry danishes are incredibly easy to make, especially since you're using store-bought puff pastry. The prep time is just 15 minutes, and they bake in 20 minutes, so you can have fresh, warm pastries on the table in about half an hour. The recipe makes 8 danishes, perfect for a family breakfast or brunch with friends. They're also versatile, you can swap the raspberries for other berries, use different jams, or add a simple icing drizzle. Plus, they look so impressive that people will think you spent hours making them.
Jump to:
Raspberry Danish ingrediants
Here's everything you need to make these flaky, fruity raspberry danishes.
See Recipe Card Below This Post For Ingredient Quantities
Raspberry Filling:
- Fresh raspberries: The star of the filling. They add sweetness, tartness, and beautiful color. Fresh berries work best, but frozen can be used in a pinch.
- Cornstarch: Thickens the Raspberry Danish juices as they bake so the filling doesn't get too runny.
- Granulated sugar: Sweetens the raspberries and helps draw out their natural juices.
Pastry:
- Puff pastry (thawed but cold): The flaky, buttery base. Use store-bought puff pastry to save time. Keep it cold for the best results.
Cheese Filling:
- Cream cheese (softened): Creates a rich, tangy filling that balances the sweet raspberries. Make sure it's fully softened so it mixes smoothly.
- Granulated sugar: Sweetens the cream cheese filling.
- Large egg yolk (room temperature): Adds richness and helps bind the filling together.
- Vanilla extract: Adds warmth and depth to the cream cheese mixture.
- Salt: Balances the sweetness and enhances all the flavors.
Egg Wash:
- Large egg: Mixed with water to create a glossy, golden finish on the pastry.
- Water: Thins the egg wash so it brushes on easily.
Topping Options:
- Powdered sugar: A simple, classic topping that makes the danishes look bakery-perfect.
- Icing (optional): A drizzle of icing adds extra sweetness and visual appeal.
How to Make Raspberry Danish
These beautiful pastries come together in just a few simple steps.
- Preheat and prep: Preheat your oven to 400°F (200°C) and line 2 large baking sheets with parchment paper. Set them aside.
- Prepare the raspberry filling: In a medium bowl, combine the fresh raspberries, cornstarch, and granulated sugar. Gently toss to coat the berries evenly without crushing them. Set aside to let the berries release their juices.
- Roll the puff pastry: Unfold the two puff pastry sheets and use a rolling pin to gently roll them, smoothing out any creases. It's okay if some creases remain. The pastry should stay cold, so work quickly.
- Cut the pastry: Use a pizza cutter or sharp knife to cut each sheet into 4 squares, giving you 8 squares total. Transfer the pastries to the prepared baking sheets, placing 4 on each sheet. Set aside.
- Make the cream cheese filling: In a large bowl or stand mixer, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 1 to 2 minutes.
- Add the flavorings: Add the egg yolk, vanilla extract, and salt to the cream cheese mixture. Beat until fully combined and smooth with no lumps.
- Add the cream cheese: Using a medium cookie scoop, scoop approximately 2 tablespoons of the cream cheese mixture onto the center of each puff pastry square. Spread it out slightly, leaving space around the edges.
- Brush with egg wash: In a small bowl, whisk together the egg and water to create an egg wash. Brush the egg wash around the cream cheese mixture on each pastry, avoiding the filling itself.
- Add the raspberries: Spread the Raspberry Danish mixture diagonally from one corner to another on top of the cream cheese mixture. The raspberries should form a diagonal line across the pastry.
- Fold and seal: Fold one non-raspberry edge of the pastry over the raspberry mixture and brush with egg wash. Fold the opposite side over the top, overlapping slightly, and gently pinch the edges together. Brush with more egg wash to seal and create a golden finish.
- Bake: Bake the pastries one baking sheet at a time for 18 to 20 minutes, or until golden brown and puffed. Keep the second baking sheet in the refrigerator while the first batch bakes to keep the pastry cold.
- Cool and serve: Remove the danishes from the oven and let them cool slightly on the baking sheet. Dust with powdered sugar before serving while they're still warm.
Ingredient Swaps and Variations
These raspberry danishes are easy to customize based on what you have or what you prefer.
Berries: Swap raspberries for blueberries, blackberries, strawberries, or a mix of berries.
Jam: Use raspberry jam, strawberry jam, or apricot preserves instead of fresh berries.
Cream cheese: Substitute mascarpone or ricotta cheese for a different flavor and texture.
Sweetener: Use brown sugar, coconut sugar, or a sugar substitute if you prefer.
Add lemon: Add a teaspoon of lemon zest to the cream cheese filling for a bright, citrusy note.
Icing: Drizzle a simple icing made from powdered sugar and milk over the cooled danishes for extra sweetness..
EQUIPMENT
Here's the simple gear that makes these danishes come together easily.
Two large baking sheets: For baking the pastries.
Parchment paper: Prevents sticking and makes cleanup easy.
Rolling pin: For smoothing out the puff pastry.
Pizza cutter or knife: For cutting the pastry into squares.
Stand mixer or hand mixer: For making the cream cheese filling smooth and lump-free.
Cookie scoop: For portioning the cream cheese filling evenly.
Pastry brush: For applying the egg wash.
How to Store Raspberry Danish
These danishes are best enjoyed fresh, but here's how to store them if you have leftovers.
Room Temperature: Store the danishes in an airtight container at room temperature for up to 1 day. They're best eaten the day they're made.
Refrigerator: Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 15 seconds at a time or in a 300°F oven for 5 to 7 minutes.
Freezer: You can freeze baked danishes wrapped tightly in plastic wrap and foil for up to 2 months. Thaw at room temperature, then reheat in the oven at 350°F for 8 to 10 minutes.
Unbaked: You can also freeze the assembled, unbaked danishes on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the bake time.
Serving Suggestions
These raspberry danishes are delicious on their own, but here are a few ways to make breakfast even more special.
Serve them warm with a hot cup of coffee, tea, or a latte. Pair them with fresh fruit salad or yogurt parfaits for a balanced breakfast. Add a side of scrambled eggs or bacon for a savory contrast. Drizzle with a simple vanilla icing or cream cheese glaze for extra sweetness.
Expert Tips
Here are a few tricks to make sure your danishes turn out flaky, golden, and delicious every time.
Keep the puff pastry cold: Cold pastry puffs better and creates flakier layers. If the pastry gets too warm, pop it in the fridge for a few minutes.
Soften the cream cheese: Room temperature cream cheese mixes smoothly without lumps. Leave it out for 30 to 60 minutes before starting.
Don't overfill: Too much filling can cause the pastry to leak or not seal properly. Stick to about 2 tablespoons per danish.
Use fresh raspberries if possible: Fresh berries hold their shape better than frozen. If using frozen, don't thaw them first.
Brush with egg wash generously: This creates that beautiful golden, glossy finish that makes the danishes look bakery-perfect.
Bake one sheet at a time: This ensures even baking and gives you the best results. Keep the second sheet in the fridge while the first bakes.
Let them cool slightly: The filling is very hot when they first come out of the oven. Let them cool for 5 to 10 minutes before eating.
FAQ
What's in a raspberry danish?
A raspberry danish is made with flaky puff pastry or Danish dough filled with a sweet cream cheese mixture and topped with fresh raspberries or raspberry jam. The pastry is folded over the filling, brushed with egg wash, and baked until golden and puffed. Some versions include a drizzle of icing or a dusting of powdered sugar. It's a classic breakfast pastry that's sweet, tangy, and absolutely delicious.
Why is a pastry called a Raspberry Danish?
The pastry is called a Raspberry Danish because it originated in Denmark, where it's known as "wienerbrød" or "Viennese bread." The style was introduced to Denmark by Austrian bakers in the 1800s. When Danish bakers emigrated to other countries, they brought the recipe with them, and it became known as "Danish pastry" everywhere else. Interestingly, in Denmark, they still call it Viennese bread, not Danish.
Is a raspberry danish considered breakfast?
Yes, a raspberry danish is typically considered a breakfast or brunch pastry. It's often enjoyed in the morning with coffee or tea, similar to croissants, muffins, or scones. However, it's sweet enough to be a dessert or afternoon treat as well. My mom always said that anything with fruit counts as breakfast, and I tend to agree.
What is a traditional Danish raspberry dessert?
One traditional Danish raspberry dessert is "Rødgrød med Fløde," which is a red berry pudding made with raspberries, strawberries, and other red berries, thickened with cornstarch and served with cream. Another is "Hindbærsnitter," which are raspberry bars with a shortbread-like crust, raspberry jam filling, and icing on top. Denmark has a strong tradition of fruit-based pastries and desserts, with raspberries being a popular choice.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Raspberry Danish
Raspberry Cheese Danish
Ingredients
Method
- Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
- In a medium bowl, combine raspberries, cornstarch, and sugar. Toss gently to coat and set aside.
- Unfold the puff pastry sheets and gently roll them with a rolling pin to smooth out creases, leaving some wrinkles for texture.
- Cut each sheet into 4 equal squares using a sharp knife or pizza cutter. Transfer the squares to the prepared baking sheets, 4 per sheet.
- In a stand mixer fitted with the paddle attachment, cream together softened cream cheese and sugar until smooth.
- Add the egg yolk, vanilla extract, and salt. Beat until fully combined and smooth.
- Use a medium cookie scoop to place about 2 tablespoons of cream cheese mixture in the center of each puff pastry square. Spread it out slightly.
- In a small bowl, whisk together the egg and water for the egg wash. Brush the egg wash over the edges of the pastry around the cream cheese mixture.
- Spoon a portion of the raspberry mixture over the cream cheese, placing it diagonally from corner to corner. Fold over two sides of the pastry to cover the filling and pinch the edges together, sealing them. Brush the folded pastry edges with the egg wash.
- Bake one tray at a time for 18-20 minutes, until golden brown and puffed. While the first tray bakes, refrigerate the second tray.
- Once the danishes have cooled slightly, dust them with powdered sugar or drizzle with icing, if desired.
Leave a Reply