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Raspberry Cheese Danish Recipe

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4.2 from 35 reviews

Delight in these homemade Raspberry Cheese Danishes featuring flaky puff pastry filled with a smooth, tangy cream cheese mixture and fresh raspberries. Finished with a sweet glaze and a sprinkle of chopped pistachios, these elegant pastries make a perfect breakfast treat or dessert.

Ingredients

Puff Pastry

  • 1 Sheet Puff Pastry (14 ounce)

Filling

  • 8 ounces cream cheese, softened at room temperature
  • 1 large egg yolk
  • 1/4 cup granulated sugar (fine cane sugar preferred)
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract

Toppings and Finishes

  • 6-8 ounces fresh raspberries (one packet)
  • 1 egg, whisked (for egg wash)
  • 1/4 cup powdered sugar
  • 1 tablespoon milk of choice
  • 1/4 cup chopped pistachios

Instructions

  1. Thaw Puff Pastry: Allow the 1 sheet of puff pastry to thaw at room temperature for about 30 minutes until pliable but still cold.
  2. Preheat Oven: Set your oven to 375°F (190°C) and line a sheet pan with parchment paper to prevent sticking and ensure even baking.
  3. Prepare Filling: In a large bowl, use an electric mixer to whisk together softened cream cheese, egg yolk, granulated sugar, lemon juice, lemon zest, and vanilla extract until the mixture is smooth and creamy. Set aside.
  4. Cut Puff Pastry: Lightly dust a flat surface with flour to prevent sticking. Unfold the puff pastry sheet and cut it into 8 equal rectangles.
  5. Score & Dock Pastry: Using a butter knife, carefully score a smaller rectangle inside the center of each puff pastry piece without cutting all the way through. Use a fork to poke tiny holes (docking) within the inner rectangle to prevent excess puffing during baking.
  6. Arrange on Baking Sheet: Transfer the prepared puff pastry rectangles onto the lined sheet pan, spacing them evenly.
  7. Fill Pastry: Spoon about 2 tablespoons of the cream cheese mixture into the center of each rectangle, spreading it evenly within the scored area.
  8. Add Raspberries and Egg Wash: Place 4-6 fresh raspberries on top of the cream cheese filling depending on berry size. Brush the exposed edges of the puff pastry with the whisked egg to create a golden, shiny crust.
  9. Bake: Bake in the preheated oven for 18-22 minutes or until the puff pastry has risen and turned golden brown.
  10. Prepare Glaze: While the danishes bake or cool, combine powdered sugar with milk of choice to make a smooth glaze.
  11. Finish and Serve: Let the pastries cool for 5 minutes, then drizzle them with the powdered sugar glaze and sprinkle chopped pistachios on top. Serve warm or at room temperature. Enjoy!

Notes

  • If using two sheets of puff pastry (17 ounces total), you can cut each into 6 squares for 12 danishes.
  • Be careful not to cut through the scored inner rectangle of the puff pastry; it should only be an outline to keep the filling contained.
  • Use fresh raspberries for the best flavor and texture.
  • Feel free to substitute milk with almond milk or other plant-based milks for the glaze if desired.
  • These danishes are best enjoyed the day they are made but can be stored in an airtight container for up to 2 days.

Find it online: https://recipethrive.com/raspberry-cheese-danish-recipe/