A simple and delicious recipe for Raspberry Cream Cheese Danish Pastries. The use of pre-made puff pastry makes this pastry come together in just a few minutes.
I am so in love with this easy Danish pastry, so much so that I am making it again for a meeting at work on Tuesday. I was going to make blueberry muffins, but I want to eat another piece of this Danish already! I made two of them for the Mother’s day brunch that I hosted. One of them had raspberries and one had blueberries. If you are not a fan of raspberries, you could always top the Danish with whatever fruit you like best before baking.
When everyone first tried this at brunch, they thought that I made the dough…well I didn’t. I used a frozen puff pastry, thawed it on the counter, rolled it out to an 11 by 10-inch shape, cut 1-inch strips, spread the cream cheese mixture in the middle, topped it with fruit and connected the strips. I know it might sound like a bunch of steps, but after the pastry dough has thawed, I had this ready to put in the oven in ten minutes. If you want to top your’s with slivered almonds, I suggest adding them right before drizzling the glaze.
This recipe is also very easy to multiply. I made two of these as I mentioned before, but I baked them separately. The cream cheese mixture is easy to double and would taste just as great without adding your favorite fruit. If you want to add your favorite berry, I think it adds another great taste to this pastry.
- 1 sheet of puff pastry, thawed
- 4 oz cream cheese, room temperature
- 1 egg
- ¼ cup sugar
- ½ teaspoon vanilla extract
- ½ teaspoon lemon juice
- ½ cup frozen raspberries
- ½ cup confectioners sugar
- ½ teaspoon vanilla extract
- 1-2 tablespoons milk
- After you have thawed the puff pastry. Preheat the oven to 375 and line a baking sheet with parchment paper.
- Using a hand-held mixer or stand mixer whisk the cream cheese until smoother. Next add in the egg, sugar, vanilla, and lemon juice. Set aside.
- Unfold the thawed puff pastry dough and lightly roll out just to stretch the dough. ( I stretched mine to 11by10 inches. Using a sharp knife or scissors, cut 1½ inch slits 1 inch apart. Do the same on the other side.
- Spread the cream cheese mixture down the center of the pastry leaving about a 2-inch border, sprinkle with the raspberries. Cross the strips over the filling, alternating from each side to make sure that they overlap. Gently squeeze/pinch each opposing strip together.
- In a small bowl whisk an egg and splash of water. Brush over the top of the pastry. Place the pastry on the parchment paper.
- Bake on the center rack for about 20-25 minutes until golden brown.
- Allow the Danish to cool slightly before adding the glaze.
- In a small bowl mix together the powdered sugar, vanilla, and milk, mix until there are no more lumps. Allow the Danish to cool slightly before adding the glaze. Sprinkle with almonds if desired. Lightly drizzle the glaze over the top, cut, and serve.