Name: Raspberry Danish Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 sheet frozen puff pastry, thawed and refrigerated; Flour (for sprinkling on cutting board); 1 egg (for egg wash); 1 tablespoon cold water; Pinch of salt; 5 ounces fresh raspberries; 4 ounces cream cheese, softened; 1/3 cup powdered sugar (plus extra for garnish); 1/2 teaspoon vanilla extract

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Introduction

These Raspberry Danishes combine flaky puff pastry with a rich cream cheese filling and fresh raspberries for a delightful treat. Perfect for breakfast or an elegant snack, they are surprisingly simple to make at home.

This image shows several small pastries arranged on a white plate with a subtle textured edge. Each pastry has two layers of golden-brown puff pastry folded to create pockets holding bright red raspberry filling and creamy white filling inside the center. The top of each pastry is dusted with powdered sugar, adding a soft white contrast to the shiny pink-red raspberries and light beige pastry. The plate sits on a white marbled surface with a dark blue cloth partially visible on one side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 sheet frozen puff pastry, thawed and refrigerated
5 ounces fresh raspberries
4 ounces cream cheese (softened)
1/3 cup 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 the cream cheese, powdered sugar, and vanilla extract. Use a mixer to blend until smooth. Taste the mixture and add more powdered sugar if your raspberries are tart.
Step 2: In a small bowl, whisk together the egg, a tablespoon of cold water, and a pinch of salt to make the egg wash.
Step 3: Remove the puff pastry sheet from the refrigerator. Lightly flour your counter or cutting board, then roll out the dough into a 10.5-inch square, about 1/8-inch thick. Flip the dough occasionally and add more flour as needed to prevent sticking.
Step 4: Cut the dough into 9 squares, each 3.5 inches by 3.5 inches.
Step 5: Place just under a tablespoon of the cream cheese mixture in the center of each square. Top with about 4 raspberries.
Step 6: Brush a small amount of egg wash on one corner of each square. Fold that corner over the opposite corner and press the edges together to seal the pastry.
Step 7: Place the pastries on a parchment-lined sheet pan or plate, then freeze for at least 30 minutes to firm them up before baking.
Step 8: Preheat your oven to 400°F (200°C).
Step 9: Transfer the chilled pastries to a parchment-lined baking sheet, spacing them a couple of inches apart. Brush all exposed pastry surfaces with egg wash.
Step 10: Bake for 25 to 30 minutes, until the pastries are golden brown and cooked through.
Step 11: Let cool slightly, then dust with powdered sugar before serving if desired.

Tips & Variations

Use fresh, ripe raspberries for the best flavor; frozen ones can be too watery.
If you prefer a sweeter filling, increase the powdered sugar to 1/2 cup.
Try adding a sprinkle of lemon zest to the cream cheese mixture for a bright twist.
For extra shine, brush the pastries with a little honey immediately after baking.

Storage

Store any leftover danishes in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 5–7 minutes to restore flakiness. These pastries are best enjoyed fresh but can also be frozen before baking; just add a few extra minutes to the baking time when cooking from frozen.

How to Serve

The image shows a white rectangular plate filled with seven small pastries shaped like boats, each containing three to four bright red raspberries nestled in the center. The pastries have a golden-brown, flaky crust with slight folds on the sides holding the raspberries. A light dusting of powdered sugar covers the pastries, adding a soft white texture that contrasts with the vibrant red fruit. The plate is set on a white marbled surface, and in the top left corner, there is a white colander with more fresh raspberries inside, placed partially on a dark blue cloth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of berry instead of raspberries?

Yes, blueberries, blackberries, or sliced strawberries work well as alternatives. Adjust sugar levels based on the sweetness of the berries you choose.

Do I have to freeze the pastries before baking?

Freezing the pastries helps them hold their shape and ensures a flakier texture. If you’re short on time, chilling them in the fridge for at least 30 minutes can be a substitute, but freezing is recommended for best results.