Raspberry Danish

A delightful pastry that combines a flaky, buttery crust with a creamy filling and a burst of fresh raspberry flavor, perfect for brunch or dessert.

Prep Time 30

Cook Time 25

Total Time 55

Course Brunch, Dessert, Snack

Cuisine American, Baked Goods

Servings 8 pieces

Calories 220 kcal

1 sheet puff pastry flakiness, structure
1 cup fresh raspberries tartness, freshness
4 oz cream cheese, softened richness, creaminess
1/4 cup powdered sugar sweetness
1 tsp vanilla extract flavor depth
1 large egg for egg wash, enhances browning
1 tbsp butter for greasing, prevents sticking
optional as needed additional powdered sugar for serving, presentation, sweetness

Preheat your oven to 400°F.
Line a baking sheet with parchment paper.
Roll out the puff pastry sheet on a lightly floured surface to about 1/8 inch thick.
Cut the pastry sheet into squares, approximately 4 inches by 4 inches.

In a mixing bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Whisk until smooth and creamy.
Place a spoonful of the cream cheese mixture into the center of each pastry square.
Top with fresh raspberries, gently pressing them into the filling.

Fold the corners of each pastry square toward the center over the filling. Pinch edges to seal.
Beat the egg and use a pastry brush to apply a light egg wash over the tops of the pastries.
Grease the lined baking sheet with butter.
Place the sealed pastries onto the prepared baking sheet, leaving space between each.
Bake for about 20-25 minutes or until golden brown and puffed.
Let them cool slightly on a wire rack before serving.

For best results, use softened cream cheese, avoid overworking the pastry, and keep raspberries whole. Serve warm for best flavor.

Keyword Brunch Recipe, Cream Cheese, Dessert Recipe, Pastry, Raspberry Danish