This easy Puff Pastry Raspberry Danish is a flaky, golden treat with a creamy cheesecake filling and a sweet raspberry topping. Perfect for breakfast, brunch, or an afternoon snack, these pastries come together quickly with store-bought puff pastry. Drizzle with zesty lemon icing for a fresh, tangy finish. Enjoy warm or at room temperature!
Ingredients Needed
- 3 sheets frozen puff pastry, thawed
- 60ml (¼ cup) raspberry jam
- 125g (1 cup) fresh raspberries
- 250g (8oz) cream cheese, room temperature
- 30g (¼ cup) powdered sugar (increase if you prefer sweeter)
- 1 large egg yolk (reserve egg white for brushing)
- 1 tsp finely grated lemon zest
- 1 tsp vanilla extract
Icing:
- 60g (½ cup) powdered sugar, sieved
- 2–3 tsp lemon juice
How To Make Puff Pastry Raspberry Danish
- Preheat the oven: Preheat to 200°C (400°F) and line two large baking sheets with parchment paper.
- Prepare the raspberry filling: In a small bowl, mix the raspberry jam with fresh raspberries. Set aside.
- Make the cream cheese filling: Using an electric mixer or wooden spoon, beat the cream cheese with powdered sugar, egg yolk, lemon zest, and vanilla extract until smooth and creamy.
- Cut the puff pastry: Roll out the thawed (but still cool) puff pastry and cut into 12 squares (approx. 12.5 x 12.5 cm / 5 x 5 inches).
- Shape the pastry: Fold each corner of the squares toward the center, pressing down gently so the dough sticks. Prick the center with a fork several times to prevent puffing.
- Assemble the pastries: Arrange the pastries on the prepared baking sheets, leaving space between them. Brush lightly with the reserved beaten egg white. Spoon the cream cheese filling into the center of each, then top with the raspberry mixture, distributing evenly.
- Bake: Bake for 15–20 minutes or until golden brown and puffed. Transfer to a wire rack to cool.
- Make the icing: Sieve the powdered sugar, then mix with 2 teaspoons lemon juice, adding more if needed until smooth and drizzling consistency.
- Finish and serve: Once cooled, drizzle the pastries with the lemon icing. Serve fresh and enjoy!
Recipe Tips
- Keep the puff pastry cold: If the pastry gets too warm, it won’t puff properly. Work quickly and chill the shaped pastries for 10 minutes before baking if needed.
- Prick the center well: Use a fork to poke the center of each pastry to stop it from rising too much while baking. This keeps space for the filling.
- Don’t overload the filling: Too much cream cheese or raspberry jam can spill out during baking. Use just enough to fill the center without overflowing.
- Brush with egg white for shine: Brushing the pastry with egg white makes it golden and glossy while helping it crisp up perfectly.
- Let them cool before icing: If you drizzle icing on hot pastries, it will melt and disappear. Wait until they are fully cool for the best results.
How To Store Leftovers?
Let the leftover danishes cool to room temperature. Store them in an airtight container in the fridge for up to 3 days. Enjoy them chilled or let them sit at room temperature for a few minutes before serving.
Nutrition Facts
Serving Size: 1 pastry (approx. 100g)
- Calories: 464
- Total Fat: 30g
- Saturated Fat: 10g
- Cholesterol: 35mg
- Sodium: 215mg
- Potassium: 86mg
- Total Carbohydrate: 42g
- Dietary Fiber: 2g
- Sugars: 12g
- Protein: 6g
Try More Puff Pastry Desserts:
Puff Pastry Raspberry Danish
Description
This easy Puff Pastry Raspberry Danish is a flaky, golden treat with a creamy cheesecake filling and a sweet raspberry topping. Perfect for breakfast, brunch, or an afternoon snack, these pastries come together quickly with store-bought puff pastry. Drizzle with zesty lemon icing for a fresh, tangy finish. Enjoy warm or at room temperature!
Ingredients
Icing:
Instructions
- Preheat the oven: Preheat to 200°C (400°F) and line two large baking sheets with parchment paper.
- Prepare the raspberry filling: In a small bowl, mix the raspberry jam with fresh raspberries. Set aside.
- Make the cream cheese filling: Using an electric mixer or wooden spoon, beat the cream cheese with powdered sugar, egg yolk, lemon zest, and vanilla extract until smooth and creamy.
- Cut the puff pastry: Roll out the thawed (but still cool) puff pastry and cut into 12 squares (approx. 12.5 x 12.5 cm / 5 x 5 inches).
- Shape the pastry: Fold each corner of the squares toward the center, pressing down gently so the dough sticks. Prick the center with a fork several times to prevent puffing.
- Assemble the pastries: Arrange the pastries on the prepared baking sheets, leaving space between them. Brush lightly with the reserved beaten egg white. Spoon the cream cheese filling into the center of each, then top with the raspberry mixture, distributing evenly.
- Bake: Bake for 15–20 minutes or until golden brown and puffed. Transfer to a wire rack to cool.
- Make the icing: Sieve the powdered sugar, then mix with 2 teaspoons lemon juice, adding more if needed until smooth and drizzling consistency.
- Finish and serve: Once cooled, drizzle the pastries with the lemon icing. Serve fresh and enjoy!
Notes
- Keep the puff pastry cold: If the pastry gets too warm, it won’t puff properly. Work quickly and chill the shaped pastries for 10 minutes before baking if needed.
- Prick the center well: Use a fork to poke the center of each pastry to stop it from rising too much while baking. This keeps space for the filling.
- Don’t overload the filling: Too much cream cheese or raspberry jam can spill out during baking. Use just enough to fill the center without overflowing.
- Brush with egg white for shine: Brushing the pastry with egg white makes it golden and glossy while helping it crisp up perfectly.
- Let them cool before icing: If you drizzle icing on hot pastries, it will melt and disappear. Wait until they are fully cool for the best results.
Puff Pastry Raspberry Danish