Raspberry Cream Cheese Danish Recipe

Flaky puff pastry filled with creamy sweetened cream cheese and fresh raspberries — an easy, bakery-style homemade Danish that’s perfect for breakfast, brunch, or dessert.

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Course: Breakfast, Brunch, Dessert

Cuisine: American, Bakery-Style, European

Prep Time: 20

Cook Time: 20

Chill Time: 20

Total Time: 1

Servings: Danish pastries

Calories: 210kcal

Cost: $10

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.

Nutrition