Easy Raspberry Danish
Light, flaky puff pastry wrapped around a tangy cream cheese filling and fresh raspberries, perfect for brunch or dessert.
Ingredients
For the Pastry
- 1 sheet puff pastry (thawed if frozen) Use all-butter puff pastry for best flavor; store-bought is fine.
For the Filling
- 1 cup fresh raspberries Ripe but firm; frozen can work but will be softer and wetter.
- 8 oz cream cheese, softened Full-fat gives the creamiest texture; light versions will be tangier.
- 1/4 cup powdered sugar For smooth sweetness; swap to honey or maple for a different flavor.
- 1 tsp alcohol-free vanilla extract Pure vanilla elevates the filling.
- 1 egg for egg wash Beaten together with milk for color and shine.
- 1 tbsp milk
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Lightly flour a work surface and roll the puff pastry into a roughly 12-inch square to smooth seams. Cut into four equal squares (or six rectangles for smaller danishes).
- In a small bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth and lump-free.
- Spoon about 1 tablespoon of the cream cheese mixture into the center of each pastry square.
- Gently press 3–5 fresh raspberries on top of the cream cheese, spacing them so they don’t overflow when baking.
- Fold each corner of the pastry toward the center and lightly pinch or press to seal — leave a small gap so the filling peeks through.
- Whisk the egg and milk together. Brush the pastry surface with the egg wash for a glossy, golden finish.
Baking
- Place danishes on the prepared baking sheet with space between them.
- Bake for 15–20 minutes, until the pastry is puffed and deep golden.
- Let cool on the pan for 5 minutes, then transfer to a rack. Serve slightly warm or at room temperature.
Notes
Store in an airtight container for up to 24 hours. Refrigerate for up to 3 days or freeze for up to 1 month.