Easy Raspberry Danish with Puff Pastry
Flaky, buttery pastry filled with sweet cream cheese and juicy raspberries — these easy Danish-style pastries bring cozy bakery charm to your home kitchen, no laminating required.
Equipment
- Baking Sheet
- Parchment Paper
- Rolling Pin
- Mixing Bowls
- Fork or hand mixer
- Knife or pastry cutter
- Pastry Brush
Ingredients
Main Ingredients
- 1 sheet frozen puff pastry 8.8 oz, thawed and refrigerated
- 5 oz fresh raspberries
- 4 oz cream cheese softened
- 1.5 oz powdered sugar plus extra for garnish
- 1/2 tsp vanilla extract
Egg Wash
- 1 egg whisked with 1 tbsp cold water and a pinch of salt
Other
- flour for dusting work surface
Instructions
- Thaw puff pastry in the refrigerator. In a bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth. Adjust sweetness if needed.
- Whisk 1 egg with 1 tbsp cold water and a pinch of salt to make the egg wash.
- On a lightly floured surface, roll out the puff pastry to a 10½-inch square, about ⅛ inch thick. Cut into 9 squares (about 3½ inches each).
- Add about 1 tbsp of cream cheese mixture to each square, followed by 4 raspberries on top.
- Brush one corner with egg wash, fold into a triangle, and press edges to seal. Crimp with a fork if desired.
- Transfer to a parchment-lined tray and chill in the freezer for 30 minutes until firm.
- Preheat oven to 400°F. Arrange chilled pastries on a baking sheet and brush with egg wash.
- Bake for 25–30 minutes until puffed and golden. Let cool slightly, then dust with powdered sugar and serve.
Notes
Use cold puff pastry for best rise. If using frozen raspberries, pat them dry before assembling. Add a drizzle of glaze for extra sweetness.