Introduction

Raspberry Danish is a delightful pastry combining flaky puff pastry, creamy sweetened cream cheese, and fresh raspberries. This elegant yet simple treat is perfect for breakfast, brunch, or a special snack. With just a few ingredients and straightforward steps, you can enjoy bakery-quality Danish at home.

The image shows a white rectangular plate with raised floral edges holding eight folded golden-brown puff pastries, each with a soft, flaky texture. Each pastry is folded into a triangular shape with visible layers of crispy dough, revealing a filling of bright red raspberries inside. The pastries are dusted lightly with white powdered sugar, adding a delicate contrast to the warm tones of the pastry and vibrant red fruit. In the background, there is a white colander filled with fresh raspberries and a dark blue fabric napkin is partially visible under the plate, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 sheet frozen puff pastry, thawed and refrigerated (8.8 ounces)
5 ounces fresh raspberries
4 ounces cream cheese, softened
1 1/2 ounces powdered sugar (plus extra to garnish)
1/2 teaspoon vanilla extract
1 egg (for egg wash)
Flour (for sprinkling on cutting board)

Instructions

Step 1: In a medium bowl, combine cream cheese, powdered sugar, and vanilla extract. Use a mixer to blend until smooth. Adjust sweetness by tasting the raspberries first; add more sugar to the cheese mixture if raspberries are tart.
Step 2: In a small bowl, whisk together the egg with a tablespoon of cold water and a pinch of salt to make the egg wash.
Step 3: Remove the puff pastry from the refrigerator. Lightly sprinkle flour on your counter or a large cutting board to prevent sticking.
Step 4: Roll out the puff pastry into a square about 10.5 inches on each side and roughly 1/8-inch thick. Flip the dough as you roll and add more flour if it sticks.
Step 5: Cut the dough into 9 squares, each approximately 3.5 by 3.5 inches.
Step 6: Place a dollop of the cream cheese mixture (just under 1 tablespoon) in the center of each square. Top each with about 4 fresh raspberries.
Step 7: Brush a small amount of egg wash on one corner of each pastry square. Fold this corner over to the opposite corner and press to seal well.
Step 8: Refrigerate the remaining egg wash for later use.
Step 9: Prepare for chilling by lining a small sheet pan or plate with parchment paper. Place the sealed pastries on it and freeze for at least 30 minutes until firm.
Step 10: While pastries chill, preheat the oven to 400 degrees Fahrenheit.
Step 11: Once firm, place the pastries a few inches apart on a parchment-lined baking sheet if they are not already on one.
Step 12: Brush all exposed pastry surfaces with the reserved egg wash using a pastry brush.
Step 13: Bake for 25–30 minutes until the pastries are golden brown and cooked through.

Tips & Variations

If you prefer a sweeter tart, increase the powdered sugar in the cream cheese mixture to balance the raspberry tartness.
Try adding lemon zest to the cream cheese filling for a bright, citrus flavor.
Substitute raspberries with blueberries or sliced strawberries for a different berry twist.
Serve warm with a light dusting of powdered sugar for an elegant finish.

Storage

Store leftover Raspberry Danish in an airtight container at room temperature for up to 2 days. For longer storage, freeze baked Danish wrapped tightly in foil for up to 1 month. Reheat in a preheated 350°F oven for 5–7 minutes until warm and crispy.

How to Serve

A white plate holds two golden brown puff pastry turnovers filled with bright red raspberries and creamy white filling visible from the slightly open tops. The pastries have a light dusting of powdered sugar on top, highlighting the flaky, layered texture of the dough. Next to the pastries is a small pile of fresh raspberries, vibrant and plump, adding a rich red contrast to the golden and white tones. The plate sits on a white marbled surface with a dark blue cloth partially visible on the side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh berries other than raspberries?

Yes, fresh blueberries, strawberries, or blackberries work well as substitutes. Choose berries that are firm and not overly watery to prevent soggy pastry.

Can I prepare the Danish ahead of time?

Absolutely. You can assemble the pastries and freeze them before baking. When ready, bake directly from frozen, adding a few extra minutes to the baking time.

Raspberry Danish Recipe

Print Recipe

★★★★★

4.6 from 93 reviews

This Raspberry Danish recipe features flaky, golden puff pastry filled with a sweetened cream cheese mixture and fresh raspberries. Lightly dusted with powdered sugar, these delightful pastries are perfect for breakfast, brunch, or a special treat. The recipe involves rolling out puff pastry, assembling individual Danish pastries, chilling, and then baking until perfectly crisp and golden.

Author: Sophie
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 9 pastries 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Puff Pastry

1 sheet frozen puff pastry, thawed and refrigerated (8.8 ounces)

Filling

5 ounces fresh raspberries
4 ounces cream cheese, softened
1 1/2 ounces powdered sugar (plus extra for garnish)
1/2 teaspoon vanilla extract

Egg Wash

1 egg
1 tablespoon cold water
Pinch of salt

Other

Flour for dusting the cutting board

Instructions

Prepare the Cream Cheese Mixture: In a medium bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Use a mixer to blend the ingredients until smooth. Taste your raspberries for sweetness; if they are tart, consider adding a bit more powdered sugar to the cream cheese mixture.
Make Egg Wash: In a small bowl, whisk together one egg, a tablespoon of cold water, and a pinch of salt thoroughly to create the egg wash.
Roll Out Puff Pastry: Remove the thawed puff pastry sheet from the refrigerator. Lightly sprinkle flour over your counter or a large cutting board. Roll out the pastry into a 10.5 inch square, flipping the dough and adding more flour as needed to prevent sticking. The dough should be approximately 1/8-inch thick.
Cut Pastry Squares: Cut the rolled pastry into nine equal squares, each measuring about 3.5 inches by 3.5 inches.
Assemble Danish Pastries: Place a dollop (just under 1 tablespoon) of the cream cheese mixture into the center of each pastry square. Top with about four fresh raspberries. Lightly brush one corner of each pastry square with egg wash.
Shape Pastries: Fold the corner with egg wash over to opposite corner and press to seal the edges, enclosing the filling inside.
Chill Pastries: Place the assembled pastries on a parchment-lined sheet pan or plate and freeze for at least 30 minutes until firm to help preserve shape during baking.
Preheat Oven: Preheat your oven to 400 degrees Fahrenheit (204 degrees Celsius) while pastries chill.
Prepare for Baking: After chilling, transfer the pastries to a parchment-lined baking sheet spaced a few inches apart. Brush the exposed surfaces generously with the reserved egg wash.
Bake Danish: Bake in the preheated oven for 25-30 minutes until the pastries are golden brown and cooked through.
Finish and Serve: Remove the pastries from the oven and optionally dust with extra powdered sugar before serving warm or at room temperature.

Notes

Adjust the powdered sugar in the cream cheese mixture based on the sweetness of your raspberries.
Freezing the assembled pastries before baking helps them maintain their shape and creates flakier layers.
Use fresh raspberries for best texture and flavor.
The Danish pastries can be served warm or cooled to room temperature.
Store leftovers in an airtight container for up to 2 days; reheat in oven for best texture.

Keywords: Raspberry Danish, Puff Pastry Dessert, Cream Cheese Danish, Baked Pastry, Breakfast Pastry