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