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Recipe Details

Raspberry Cheese Danish

Prep Time: 15 minutes
Cook Time: 20 minutes
Chill Time: 20 minutes
Total Time: 55 minutes
Servings: 8
Calories: 165kcal
Cost: $10
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Course: Breakfast
Cuisine: American, Danish
Keyword: cheese danish, easy breakfast, puff pastry, raspberry danish

Ingredients

Raspberry Filling:

  • 3 cups fresh raspberries fresh or frozen raspberries thawed
  • 2 tablespoons cornstarch for thickening the raspberry juices
  • 2 tablespoons granulated sugar sweeten the berries

Pastry:

  • 1 17.25oz. package puff pastry (thawed but cold, kept chilled until ready to use)

Cheese Filling:

  • 8 ounces cream cheese softened at room temperature
  • ⅓ cup granulated sugar to sweeten the cream cheese filling
  • 1 large egg yolk room temperature
  • 1 teaspoon vanilla extract adds flavor
  • ¼ teaspoon salt balances sweetness

Egg Wash:

  • 1 large egg for the egg wash
  • 1 teaspoon water to thin out the egg wash

Topping Options:

  • Powdered sugar optional for dusting
  • Icing optional for drizzling

Directions

  • 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.

Notes

Puff pastry needs to stay cold for the best baking results. For optimal texture, refrigerate the second batch while the first batch bakes.

Nutrition

Calories: 165kcal | Carbohydrates: 14g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 174mg | Potassium: 91mg | Fiber: 1g | Sugar: 12g | Vitamin A: 455IU | Vitamin C: 16mg | Calcium: 39mg | Iron: 1mg