Easy Raspberry Danish with Puff Pastry

Hi, I’m Asmaa. I’m 29 years old, and some of my happiest memories are from the kitchen, standing beside my mom as she showed me how to stir, season, and taste with care. One quiet afternoon, I stumbled upon her old recipe notebook—the pages soft and wrinkled, the ink fading in places where time and sugar had left their mark. Between notes about holiday meals and handwritten reminders, I found this Easy Raspberry Danish with Puff Pastry recipe. The corner was smudged with raspberry filling, a sweet trace of her touch. Try it — it might bring a little piece of your family history back to life.

Why You’ll Love This Easy Raspberry Danish with Puff Pastry

You’ll fall in love with this recipe for its effortless elegance. It’s easy, forgiving, and tastes like sunshine tucked into buttery pastry. With just a few ingredients, you’ll create something that looks like it came straight from a European bakery case. Plus, it’s versatile—you can serve it for breakfast, brunch, or dessert, and it always feels special.

Ingredients

1 sheet frozen puff pastry (8.8 oz), thawed and refrigerated – creates those delicate, golden, flaky layers we love.
5 ounces fresh raspberries – juicy, slightly tart bursts of fruit that balance the sweetness perfectly.
4 ounces cream cheese, softened – the creamy, rich heart of the filling.
1½ ounces powdered sugar (plus extra to garnish) – adds a smooth sweetness to the cream cheese and dusts beautifully on top.
½ teaspoon vanilla extract – brings warmth and depth to the creamy filling.
1 egg (for egg wash) – gives the pastry that irresistible golden sheen.
Flour for dusting – helps the dough roll out smoothly without sticking.

🍳 Directions (Step-by-Step Cooking Guide)

Step 1: Defrost your puff pastry in the refrigerator until you’re ready to use it. In a mixing bowl, combine cream cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy. Give it a taste—if your raspberries are tart, feel free to add a touch more sugar for balance.
Step 2: In a small bowl, whisk together one egg with a tablespoon of cold water and a pinch of salt. This will be your egg wash for sealing and brushing the pastries later.
Step 3: Lightly flour your counter or a large cutting board. Roll out the puff pastry into a 10½-inch square, about ⅛ inch thick. Flip it once or twice while rolling to keep it from sticking, dusting with flour as needed.
Step 4: Cut the pastry into nine equal 3½-inch squares. Place a small dollop (about 1 tablespoon) of the cream cheese mixture in the center of each square.
Step 5: Add about four raspberries on top of each cream cheese center. Brush one corner of the pastry square with egg wash, then fold it over the opposite corner to form a triangle. Gently press to seal.
Step 6: Place the pastries on a parchment-lined tray and chill them in the freezer for at least 30 minutes until firm. This helps them hold their shape and puff beautifully in the oven.
Step 7: Preheat your oven to 400°F. Arrange the chilled pastries on a baking sheet, spacing them a couple of inches apart. Brush all exposed pastry with the egg wash for that glossy golden finish.
Step 8: Bake for 25–30 minutes until puffed and deeply golden. The cream cheese should be set, and the edges crisp and buttery. Let them cool slightly, then dust with powdered sugar before serving.

Cultural or Technique Note

This recipe captures the essence of Scandinavian-inspired baking—light, flaky layers, creamy fillings, and bright fruit toppings. Traditionally, Danish pastries can take hours to make with laminated dough, but using puff pastry gives you that same gorgeous texture in a fraction of the time. It’s a beautiful shortcut that still delivers the taste and feel of a homemade bakery treat.

Serving Suggestions

These Easy Raspberry Danishes with Puff Pastry are incredibly versatile and can fit into any moment of the day. Serve them warm alongside a steaming cup of coffee or fragrant tea for a cozy morning treat. For a little extra sweetness, drizzle a simple vanilla or lemon glaze over the top while they’re still slightly warm. They also make a lovely brunch addition—pair them with a bowl of fresh berries or creamy Greek yogurt for a balanced plate. Or enjoy them chilled after dinner, when that buttery pastry and soft cream cheese filling feel like the perfect ending to a long day.

Pro Tips for Success

Keep your puff pastry cold right up until you’re ready to use it—warm dough won’t puff properly and can turn dense. Avoid overfilling the centers; a small scoop of cream cheese and a few raspberries go a long way. Always chill your pastries before baking, giving the layers a chance to firm up and rise beautifully in the oven. Line your pan with parchment paper for effortless cleanup and even browning. If you’re using frozen raspberries, be sure to pat them dry before assembling to prevent excess moisture. Finally, taste your berries first—a quick adjustment to the sugar in your filling can make all the difference.

Common Mistakes to Avoid

Overhandling the dough: Too much touching warms the pastry, which keeps it from puffing properly. Work quickly and return it to the fridge if it softens.
Skipping the chill step: This simple pause before baking ensures crisp edges and a defined, bakery-style look.
Overbaking: Puff pastry can go from golden to too dark in minutes, so start checking early.
Filling leaks: Press corners together gently but firmly, using a light touch of egg wash to seal.
Skipping the powdered sugar garnish: That final dusting adds not just beauty but a whisper of sweetness that ties everything together.

Storage & Reheating

Fridge: Store airtight for 3–4 days. The layers will stay tender and flaky if kept properly sealed.
Freezer: Freeze for up to 2 months. You can bake them directly from frozen—just add a few extra minutes in the oven.
Reheat: Warm gently in the oven on low heat with a splash of water or cover loosely with foil to keep the pastry soft and prevent drying.

Frequently Asked Questions

Q1: Can you freeze a raspberry danish?
Yes! These danishes freeze wonderfully either before or after baking. If baking from frozen, simply give them a few extra minutes to reach that perfect golden brown.

Q2: How long can I store these Raspberry Danishes with Puff Pastry after they are baked?
Once baked, they’ll stay delicious for up to four days when stored in an airtight container in the refrigerator. Reheating them in the oven brings back that fresh-from-the-bakery crispness.

Q3: What is a Danish pastry?
A Danish pastry is a light, buttery treat made from laminated dough—those thin, delicate layers that puff beautifully when baked. Traditionally filled with fruit or cream cheese, this version uses puff pastry as a time-saving twist, giving you the same irresistible texture with far less effort.

Closing Paragraph

These Easy Raspberry Danishes with Puff Pastry are pure joy—warm, golden, and just sweet enough. Whether you make them for brunch, holidays, or a weekend treat, they’ll fill your kitchen with a buttery aroma that feels like home. Try them once, and they’ll become your go-to for effortless elegance and comfort in every bite.

Final Thoughts

I love how these raspberry danishes bring such a simple kind of happiness—flaky pastry, creamy sweetness, and that little sparkle of tart raspberry. They remind me that beautiful food doesn’t have to be complicated, just made with care and love. I hope they brighten your morning as much as they do mine. Follow me on Pinterest for more cozy, quick, and nostalgic recipes.