There's something magical about biting into a warm, flaky pastry filled with tangy cream cheese and bursting with fresh raspberries. This Raspberry Cream Cheese Danish Recipe brings bakery-quality results straight to your kitchen, and trust me, once you master this technique, you'll never want to buy store-bought again. The combination of buttery puff pastry, rich cream cheese filling, and juicy raspberries creates a symphony of flavors that's absolutely irresistible.
What makes this Raspberry Cream Cheese Danish Recipe so special is its simplicity; you don't need years of baking experience to create something that looks and tastes professional. With just a few quality ingredients and some basic techniques, you'll have golden, flaky pastries that rival any fancy bakery. This Raspberry Cream Cheese Danish Recipe has become my go-to for special occasions, weekend brunches, indulgent desserts, and those moments when I want to treat my family to something extraordinary.
Why This Recipe Will Become Your New Favorite
The beauty of this particular Raspberry Cream Cheese Danish Recipe lies in its perfect balance of textures and flavors. Unlike complicated pastries that require hours of preparation, this version uses readily available puff pastry as a shortcut without sacrificing quality. The cream cheese filling is smooth and tangy, providing the perfect backdrop for sweet, tart raspberries that burst with summer flavor.
I've spent years perfecting this Raspberry Cream Cheese Danish Recipe, testing different ratios of cream cheese to sugar, experimenting with various berry combinations, and fine-tuning the baking technique. What you'll find here is a foolproof method that delivers consistent, bakery-style results every single time. The flaky, buttery pastry combined with the luscious filling makes each bite a delightful experience that's sure to impress your family and guests.
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Ingredients
For the Cream Cheese Filling
- Cream cheese, softened at room temperature
- Granulated sugar
- Large egg yolk
- Pure vanilla extract
- All-purpose flour
For the Danish Assembly
- Frozen puff pastry sheets, thawed according to package directions
- Fresh raspberries (or high-quality frozen, thawed and drained)
- Large egg, beaten for egg wash
- Coarse sugar for sprinkling
For the Optional Glaze
- Vanilla extract
- Powdered sugar
- Whole milk
See recipe card for quantities.
Instructions
Prepare Your Workspace and Filling
- Preheat your oven to 400°F and line two large baking sheets with parchment paper.
- In a medium bowl, beat the softened cream cheese until completely smooth and fluffy.
- Add granulated sugar, egg yolk, vanilla extract, and flour to the cream cheese.
- Mix until the filling is perfectly combined and free of any lumps ; set aside while you prepare the pastry.
Shape the Danish Pastries
- On a lightly floured surface, roll each puff pastry sheet into a 12-inch square.
- Cut each sheet into 9 equal squares (3x3 grid), giving you 18 individual Danish bases.
- Place the pastry squares on your prepared baking sheets, spacing them about 2 inches apart.
- Using a sharp knife, make diagonal cuts from each corner toward the center, stopping about 1 inch from the middle.
Assemble and Fill
- Brush the exposed pastry with beaten egg and sprinkle with coarse sugar for extra crunch and golden color.
- Spoon about 1 tablespoon of cream cheese filling into the center of each pastry square.
- Top each portion of filling with 4-5 fresh raspberries, gently pressing them into the cream cheese.
- Fold alternating pastry corners over the filling to create a pinwheel pattern.
Expert Cooking Tips
- Temperature Control is Key Keep your puff pastry cold while working ; if it becomes too warm, it won't puff properly in the oven. If the pastry starts getting soft, pop it in the refrigerator for 10 minutes before continuing.
- Cream Cheese Consistency Make sure your cream cheese is properly softened but not melted. Room temperature cream cheese should yield slightly to pressure but still hold its shape. This ensures smooth mixing and prevents the Raspberry Cream Cheese Danish Recipe from having lumpy filling.
- Berry Selection and Prep Choose firm, dry raspberries for the best results. If using frozen berries, thaw them completely and pat dry with paper towels to prevent excess moisture from making your pastry soggy.
- Shaping Perfection When cutting the diagonal slits in your pastry squares, use a sharp knife and make clean cuts. This helps the Danish open up beautifully during baking and creates that classic bakery appearance.
- Egg Wash Application Apply the egg wash only to the pastry parts, avoiding the filling. This prevents the filling from browning too quickly while ensuring your pastry achieves that gorgeous golden color.
Recipe Variations & Substitutions
- Fruit Alternatives While raspberries are classic, this versatile base works beautifully with other berries. Try fresh blueberries, blackberries, or sliced strawberries. For a tropical twist, diced mango or passion fruit pulp creates an exotic variation that's absolutely delicious.
- Cream Cheese Filling Variations Add lemon zest for a bright, citrusy note, or incorporate almond extract instead of vanilla for a more sophisticated flavor profile. For chocolate lovers, fold in 2 tablespoons of cocoa powder for a rich chocolate cream cheese filling.
- Dietary Modifications For a lighter version, substitute half the cream cheese with Greek yogurt ; just make sure it's thick, strained yogurt to prevent excess moisture. Lactose-intolerant bakers can use dairy-free cream cheese alternatives, though the texture may vary slightly.
- Make-Ahead Options Assemble the Danish completely and freeze them on the baking sheets. Once frozen solid, transfer to freezer bags. Bake directly from frozen, adding 3-5 extra minutes to the baking time.
- Glaze Variations Instead of the simple powdered sugar glaze, try a cream cheese glaze by mixing softened cream cheese with powdered sugar and milk. Lemon glaze made with fresh lemon juice and zest adds a bright, tangy finish that complements the berries perfectly.
Equipment Recommendations
- Essential Baking Tools A good rolling pin is crucial for this Raspberry Cream Cheese Danish Recipe ; I prefer a heavy, wooden French-style pin for even pressure. Sharp kitchen shears or a pastry wheel make clean cuts in the puff pastry, ensuring professional-looking results.
- Mixing Equipment A stand mixer with a paddle attachment makes quick work of the cream cheese filling, ensuring it's perfectly smooth. If you don't have a stand mixer, a hand mixer or even a wooden spoon will work, though it requires more elbow grease.
- Baking Essentials Heavy-duty, light-colored baking sheets prevent over-browning on the bottom. Parchment paper is non-negotiable ; it prevents sticking and makes cleanup effortless. A pastry brush for applying egg wash ensures even coverage and beautiful golden color.
Storage & Meal Prep Tips
Short-Term Storage
- Fresh-baked Danish are best enjoyed within 2 days of baking. Store them in an airtight container at room temperature, placing parchment paper between layers to prevent sticking.
Refrigeration Guidelines
- If your kitchen is particularly warm or humid, refrigerate the Danish after they've cooled completely. This Raspberry Cream Cheese Danish Recipe maintains its quality for up to 5 days in the refrigerator, though the pastry may lose some crispness.
Freezing Instructions
- Unbaked, assembled Danish freeze beautifully for up to 3 months. Arrange them on a baking sheet, freeze until solid, then transfer to freezer bags. Bake directly from frozen, adding 5-10 minutes to the original baking time.
Reheating Tips
- To restore crispness to day-old Danish, warm them in a 350°F oven for 5-7 minutes. Avoid microwaving, as this makes the pastry soggy and chewy.
The Secret That Changed Everything
Here's the game-changing tip that transformed my Raspberry Cream Cheese Danish Recipe forever: let your assembled pastries rest in the refrigerator for 20 minutes before baking. This simple step allows the puff pastry to firm up again, which results in dramatically better rise and flakiness. The cold pastry hits the hot oven and creates incredible steam pockets that make your Raspberry Cream Cheese Danish Recipe rise to true bakery-worthy heights.
The second secret involves the cream cheese filling temperature. Many bakers make the mistake of using cold filling, but slightly warm filling (just barely above room temperature) spreads more evenly and creates a more cohesive texture with the raspberries. This small detail makes the difference between an average pastry and an outstanding Raspberry Cream Cheese Danish Recipe. Once you try these techniques, you’ll see why this Raspberry Cream Cheese Danish Recipe is one of the best homemade desserts you can serve at breakfast, brunch, or anytime you crave a bakery-style treat. Trust me, this Raspberry Cream Cheese Danish Recipe will quickly become your signature dessert once you master these simple but crucial steps.
FAQ
Are you supposed to refrigerate cream cheese in Danish?
Yes, Danish with cream cheese filling should be refrigerated after cooling if you plan to keep them for more than a few hours. The cream cheese in this Raspberry Cream Cheese Danish Recipe is perishable and requires refrigeration for food safety, especially in warm weather.
How long is raspberry danish good for?
A properly stored Raspberry Cream Cheese Danish Recipe will stay fresh for 2-3 days at room temperature or up to 5 days refrigerated. For best texture and flavor, consume within 48 hours of baking.
How long can cream cheese pastries be left out?
Cream cheese pastries should not be left at room temperature for more than 2 hours due to food safety concerns. In hot weather (above 80°F), this time reduces to just 1 hour before refrigeration is necessary.
Is a raspberry danish considered breakfast?
Absolutely! A raspberry danish is a classic breakfast pastry, though this Raspberry Cream Cheese Danish Recipe is versatile enough for brunch, afternoon tea, or dessert. The combination of fruit and cream cheese provides a satisfying start to any day.
Sweet Endings: More Irresistible Treats
Now that you've mastered this incredible Raspberry Cream Cheese Danish Recipe, why not explore more delicious homemade treats? If you loved the creamy, fruity combination in these Danish, you'll absolutely adore our Salted Caramel Rice Krispie Treats Recipe ; it's the perfect balance of sweet and salty with that irresistible chewy texture that melts in your mouth. The salted caramel adds such a sophisticated twist to the classic childhood favorite.
For chocolate lovers seeking their next obsession, our Red Velvet Oreo Truffles Recipe delivers pure decadence in every bite. These rich, velvety truffles combine the beloved flavors of red velvet cake with crunchy Oreo cookies, creating an absolutely divine treat that's perfect for special occasions or when you simply want to indulge. Both recipes, like this Raspberry Cream Cheese Danish Recipe, are designed to bring bakery-quality results to your home kitchen with simple, foolproof techniques that guarantee success every single time.
With love from my kitchen to yours
By Lisa Johnson 💕
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Raspberry Cream Cheese Danish Recipe
Equipment
- 1 Rolling Pin Heavy, wooden French-style preferred
- 1 Sharp knife or pastry wheel For cutting puff pastry squares
- 2 Baking sheets Heavy-duty, light-colored
- 2 Parchment paper sheets Prevents sticking
- 1 Mixing bowl For cream cheese filling
- 1 Hand mixer or stand mixer To beat cream cheese filling
- 1 Pastry brush For applying egg wash
Ingredients
Cream Cheese Filling
- 8 oz Cream cheese Softened at room temperature
- ¼ cup Granulated sugar
- 1 large Egg yolk
- 1 teaspoon Vanilla extract Pure
- 1 tablespoon All-purpose flour
Pastry & Assembly
- 2 sheets Puff pastry Frozen, thawed as per package
- 1 ½ cups Raspberries Fresh or high-quality frozen (thawed & drained)
- 1 large Egg Beaten for egg wash
- 2 tablespoon Coarse sugar For sprinkling
Optional Glaze
- 1 cup Powdered sugar For glaze
- 2–3 tablespoon Whole milk For glaze
- ½ teaspoon Vanilla extract For glaze
Instructions
- Preheat oven to 400°F and line baking sheets with parchment paper.
- Beat softened cream cheese until smooth, then add sugar, egg yolk, vanilla, and flour.
- Roll puff pastry into 12-inch square, cut into 9 squares each.
- Place pastry squares on baking sheet and cut diagonals toward center.
- Spoon 1 tablespoon filling in center, add 4–5 raspberries.
- Fold alternating corners to form pinwheel shape.
- Brush pastry with egg wash, sprinkle coarse sugar.
- Chill assembled pastries in fridge 20 minutes before baking.
- Bake 18–22 minutes until golden and puffed.
- Drizzle optional glaze after cooling slightly.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
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