Easy Raspberry Cream Cheese Danish is a flaky, buttery pastry filled with sweet cream cheese and fresh raspberries. This simple bakery-style treat comes together quickly using puff pastry, making it perfect for breakfast, brunch, or dessert.
Why You’ll Love This Recipe
This Easy Raspberry Cream Cheese Danish recipe delivers a perfect balance of creamy, tangy, and sweet flavors. The crisp puff pastry contrasts beautifully with the smooth cream cheese filling and juicy raspberries. It’s quick, beginner-friendly, and ideal for family gatherings or weekend baking.
Ingredients
Pastry
- 1 sheet puff pastry
Egg Wash
- 1 large egg
Raspberry Filling
- 9 ounces raspberries, halved
- 1/2 tablespoon cornstarch
- 1 teaspoon granulated sugar
- 1 teaspoon lemon juice
Cream Cheese Filling
- 4 ounces cream cheese
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon milk
Vanilla Icing
- 1/2 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 1 tablespoon milk
Instructions
- Preheat oven to 395°F (200°C) and line a baking sheet with parchment paper.
- Mix raspberries with cornstarch, sugar, and lemon juice. Set aside.
- In a bowl, combine cream cheese, sugar, vanilla, and milk until smooth.
- Roll puff pastry into a 9×11-inch rectangle and cut into 6 equal pieces.
- Place on baking sheet and lightly score a border inside each piece.
- Spread cream cheese filling inside each rectangle.
- Add a layer of raspberry filling on top.
- Beat egg with a little water and brush edges of pastry.
- Bake for 17–20 minutes until golden brown.
- Let cool slightly.
- Mix icing ingredients and drizzle over pastries.
This Easy Raspberry Cream Cheese Danish is best served slightly warm with fresh icing.
Tips & Tricks
- Keep puff pastry cold for best flaky layers
- Do not overfill to prevent leakage
- Use fresh raspberries for vibrant flavor
- Chill pastries briefly before baking for better rise
- Add a pinch of lemon zest for extra brightness
Details
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 danishes
- Category: Breakfast / Dessert
- Method: Baking
- Cuisine: European-inspired
- Difficulty: Easy
- Dietary: Vegetarian
Notes
- Frozen raspberries can be used (thaw and drain first)
- You can substitute blueberries or strawberries
- Add sliced almonds for a crunchy topping
Nutrition (Approximate per danish)
- Calories: 290
- Protein: 5g
- Carbs: 32g
- Fat: 16g
FAQ
Can I make raspberry cream cheese danish ahead of time?
Yes, assemble them and refrigerate, then bake fresh when needed.
Can I use frozen puff pastry?
Yes, just thaw it according to package instructions.
Why did my pastry not puff up?
The dough may have been too warm before baking.
Can I use other fruits?
Absolutely, blueberries, strawberries, or cherries work well.
How do I store leftovers?
Keep them in the refrigerator in an airtight container.
Storage
- Refrigerator: Store up to 3 days
- Freezer: Freeze unbaked pastries up to 1 month
- Reheating: Warm in oven at 300°F for 5–7 minutes
Similar Recipes
Easy Raspberry Cream Cheese Danish
Ingredients
Pastry
- 1 sheet puff pastry
Egg Wash
- 1 large egg
Raspberry Filling
- 9 ounces raspberries halved
- 1/2 tablespoon cornstarch
- 1 teaspoon granulated sugar
- 1 teaspoon lemon juice
Cream Cheese Filling
- 4 ounces cream cheese
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon milk
Vanilla Icing
- 1/2 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 1 tablespoon milk
Instructions
- Preheat oven to 395°F (200°C) and line a baking sheet with parchment paper.
- Mix raspberries with cornstarch, sugar, and lemon juice. Set aside.
- In a bowl, combine cream cheese, sugar, vanilla, and milk until smooth.
- Roll puff pastry into a 9×11-inch rectangle and cut into 6 equal pieces.
- Place on baking sheet and lightly score a border inside each piece.
- Spread cream cheese filling inside each rectangle.
- Add a layer of raspberry filling on top.
- Beat egg with a little water and brush edges of pastry.
- Bake for 17–20 minutes until golden brown.
- Let cool slightly.
- Mix icing ingredients and drizzle over pastries.
- This Easy Raspberry Cream Cheese Danish is best served slightly warm with fresh icing.
Notes
- Frozen raspberries can be used (thaw and drain first)
Conclusion
This Easy Raspberry Cream Cheese Danish recipe is a quick and delicious way to enjoy bakery-style pastries at home. With flaky layers, creamy filling, and fresh fruit, it’s a recipe you’ll come back to again and again.