Easy Raspberry Danish with Puff Pastry
This easy Raspberry Danish recipe uses store-bought puff pastry, fresh raspberries, and a lightly sweetened cream cheese filling to create a flaky, bakery-quality dessert at home in just over an hour.
Equipment
- mixing bowl
- hand mixer
- Rolling Pin
- knife or pastry cutter
- baking sheet
- parchment paper
- pastry brush
Ingredients
- 1 sheet store-bought puff pastry, thawed
- 225 g cream cheese, softened
- 60 g powdered sugar
- 1 tsp vanilla extract
- 1 egg
- 1 tbsp cold water
- 1 pinch salt
- 150 g fresh raspberries
- 1 tbsp powdered sugar for dusting
Instructions
- Transfer the puff pastry from the freezer to the refrigerator and let it thaw while keeping it cold.
- In a bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and fluffy.
- Whisk the egg with cold water and a pinch of salt, then refrigerate until needed.
- Roll the puff pastry into a 10.5-inch square on a lightly floured surface.
- Cut the dough into nine equal squares.
- Add just under one tablespoon of cream cheese filling to the center of each square.
- Top each with about four raspberries.
- Brush one corner with egg wash, fold diagonally, and press to seal.
- Place pastries on a lined tray and freeze for at least 30 minutes until firm.
- Preheat the oven to 400°F (200°C).
- Brush pastries with egg wash and bake for 25 to 30 minutes until golden brown.
- Let cool slightly, dust with powdered sugar, and serve warm.
Notes
Keep puff pastry cold at all times for best results. Freeze assembled danishes for at least 30 minutes before baking to ensure maximum flakiness. Avoid overfilling to prevent leaks. Adjust sugar depending on raspberry sweetness. You can substitute raspberry jam, mix berries, or add lemon zest for variation.