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Raspberry Danish Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Cut Pastry Squares: Cut the rolled pastry into nine equal squares, each measuring about 3.5 inches by 3.5 inches.
  5. 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.
  6. Shape Pastries: Fold the corner with egg wash over to opposite corner and press to seal the edges, enclosing the filling inside.
  7. 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.
  8. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit (204 degrees Celsius) while pastries chill.
  9. 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.
  10. Bake Danish: Bake in the preheated oven for 25-30 minutes until the pastries are golden brown and cooked through.
  11. 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

Find it online: https://spiceupwithsophie.com/raspberry-danish-recipe/