Description
This Classic Raspberry Danish is a flaky, buttery pastry filled with sweet-tart raspberry preserves and rich cream cheese. Perfect for breakfast, brunch, or a sweet afternoon treat, it’s finished with a light glaze for that irresistible bakery-style finish. Easy to make with store-bought puff pastry or homemade dough, this Danish is a crowd-pleaser you’ll make again and again.
Ingredients
Scale
- 1 sheet laminated Danish dough or store-bought puff pastry, thawed
- ½ cup raspberry preserves (or fresh raspberries)
- 4 oz cream cheese, softened (optional but recommended)
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- 1 teaspoon lemon zest (optional)
- 1 egg, beaten (for egg wash)
- ½ cup powdered sugar (for glaze)
- 1–2 tablespoons milk or lemon juice (for glaze)
- Optional garnish: sliced almonds, fresh raspberries, mint leaves
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the dough to smooth any creases. Cut into 6 equal squares or rectangles.
- In a small bowl, mix cream cheese, sugar, vanilla extract, and lemon zest until smooth.
- Spoon 1 tablespoon of the cream cheese mixture into the center of each square. Top with 1 tablespoon of raspberry preserves or a few fresh raspberries.
- Fold or braid the pastry edges inward, leaving the center exposed.
- Brush the pastry with egg wash to give it a golden finish.
- Bake for 15-20 minutes until golden and puffed. Cool slightly.
- In a small bowl, whisk powdered sugar and milk (or lemon juice) until smooth. Drizzle over cooled Danishes.
- Garnish with sliced almonds, fresh raspberries, or mint if desired. Serve and enjoy!
Notes
- For a richer flavor, add a drizzle of almond glaze or sprinkle sliced almonds before baking.
- To make it vegan, use dairy-free cream cheese, plant-based butter, and vegan puff pastry.
- Use thick raspberry preserves to prevent soggy pastry; fresh raspberries work best in summer.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: breakfast
- Cuisine: Danish / European
Nutrition
- Calories: 350 kcal
- Fat: 21g
- Carbohydrates: 34g
- Protein: 5g