Print

Raspberry Danish Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Raspberry Danish pastries feature flaky puff pastry filled with a creamy sweetened cream cheese mixture and fresh raspberries. They are chilled before baking to maintain their shape and then baked to golden perfection, resulting in a delicious, elegant treat perfect for breakfast or dessert.

Ingredients

Pastry

  • 1 sheet frozen puff pastry, thawed and refrigerated
  • Flour, for sprinkling on the cutting board
  • 1 egg (for egg wash)
  • 1 tablespoon cold water (for egg wash)
  • Pinch of salt (for egg wash)

Filling

  • 4 ounces cream cheese, softened
  • 1/3 cup powdered sugar (plus extra for garnish)
  • 1/2 teaspoon vanilla extract
  • 5 ounces fresh raspberries

Instructions

  1. Prepare the Cream Cheese Mixture: In a medium bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Use a mixer to blend the ingredients until the mixture is smooth and creamy. Taste the mixture and adjust sweetness if your raspberries are very tart by adding more powdered sugar.
  2. Make the Egg Wash: In a small bowl, whisk together one egg with one tablespoon of cold water and a pinch of salt to create the egg wash that will help seal and glaze the pastry.
  3. Roll Out Puff Pastry: Remove the thawed puff pastry sheet from the refrigerator. Lightly flour your countertop or cutting board to prevent sticking. Roll out the pastry into a 10.5-inch square about 1/8-inch thick, flipping occasionally and adding flour as needed to keep the dough from sticking.
  4. Cut Pastry Squares: Cut the rolled-out dough into nine equal squares, each about 3.5 inches by 3.5 inches in size.
  5. Assemble Pastries: Place a dollop of just under 1 tablespoon of the cream cheese mixture into the center of each square. Top with approximately 4 fresh raspberries. Brush a small amount of egg wash on one corner of the pastry square then fold that corner over to the opposite corner, pressing gently to seal the edges around the filling.
  6. Chill Before Baking: Place assembled pastries on a parchment-lined sheet pan or plate and freeze for at least 30 minutes until firm. This step helps the pastries maintain their shape during baking.
  7. Preheat Oven: While pastries chill, preheat your oven to 400°F (204°C).
  8. Apply Egg Wash: After chilling, arrange pastries a few inches apart on a parchment-lined baking sheet. Brush the exposed pastry surfaces generously with the reserved egg wash to promote a shiny, golden crust.
  9. Bake the Danish: Bake in the preheated oven for 25 to 30 minutes until the pastries are puffed and golden brown all over.
  10. Garnish and Serve: Remove from oven and allow to cool slightly. Dust with additional powdered sugar before serving for a touch of sweetness and an elegant finish.

Notes

  • Make sure puff pastry is fully thawed and chilled before rolling to prevent tearing.
  • If raspberries are very tart, adjust the cream cheese filling sweetness to taste.
  • Freezing the filled pastries before baking helps retain their shape and texture.
  • Use fresh raspberries for the best flavor and juiciness.
  • Store any leftovers in an airtight container and enjoy within 2 days.

Find it online: https://lauracooks.com/raspberry-danish-recipe/