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Easy Raspberry Cream Cheese Danish

Flaky puff pastry filled with cream cheese and raspberries.
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Prep Time 13 minutes
Course Breakfast, Dessert
Cuisine European-Inspired

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 9x11-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)