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Raspberry Cheese Danish


Course Breakfast
Cuisine American, Danish
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 people
Close up photo of raspberry danishes piled on a plate.
These fruity cheese danishes are SO good! Flaky puff pastry dough is filled with a creamy cheese filling and topped with sweet strawberries then baked to perfection!

Ingredients  

Raspberry Filling

  • 3 cups fresh raspberries
  • 2 tablespoons cornstarch
  • 2 tablespoons granulated sugar

Pastry

  • 1 (17.25oz.) package puff pastry thawed but cold

Cheese Filling

Egg Wash

  • 1 large egg
  • 1 teaspoon water

Topping Options

Instructions

  • Preheat the oven to 400°F and line 2 large baking sheets with parchment paper and set aside.
  • Add the raspberries, cornstarch, and granulated sugar to a medium bowl and toss to combine. Set aside until ready to use.
    3 cups fresh raspberries, 2 tablespoons cornstarch, 2 tablespoons granulated sugar
  • Unfold the two puff pastry sheets and use a rolling pin to gently roll them to smooth out the creases, but don’t press hard, it’s okay if some remain.
    1 (17.25oz.) package puff pastry
  • Use a pizza or knife to cut each of the sheets into 4 squares. Transfer the pastries to baking sheets, placing 4 on each. Set aside.
  • In a large bowl or stand mixer fitted with a paddle attachment, cream together the cream cheese and sugar until smooth.
    8 ounces cream cheese, ⅓ cup granulated sugar
  • Beat in the egg yolk, vanilla, and salt until fully combined.
    1 large egg yolk, 1 teaspoon vanilla extract, ¼ teaspoon salt
  • Use a medium cookie scoop to scoop the cream cheese mixture onto the center of the puff pastries. About 2 tablespoons per pastry. Then spread out the mixture on the pastry.
  • Beat together the egg and water to create the egg wash and brush on the pastry around the cream cheese mixture.
    1 large egg, 1 teaspoon water
  • Spread the raspberry mixture diagonally from one corner to another on top of the cream cheese mixture. Fold one of the non-raspberry edges over the raspberry mixture and brush with the egg wash. Then fold over the other side and gently pinch together and brush the other side with egg wash.
  • Bake one baking sheet at a time for 18 to 20 minutes each, placing the other in the fridge while the first one bakes.
  • Let cool slightly and dust with powdered sugar before enjoying.
    Powdered sugar

Notes

  • It’s really important that puff pastry stays cold for the best baking results. Puff pastry should be out of the cold for more than 30 to 40 minutes, this is why the second baking sheet needs to go back in the fridge while it waits to bake.
  • Puff pastry can be thawed in the fridge overnight for best results.
  • Make sure the cream cheese is really soft so that it blends really well and there are no lumps.
  • Adding sugar and cornstarch to the berries helps pull out the juices while also keeping them intact making for a better and more flavorful baked berry.
  • You don't want to apply the egg wash under the cream cheese mixture because it will impact cooking.
  • Reheat leftovers in the microwave for 15-seconds. Only be one sheet at a time, otherwise, one usually overcooks before the other fully cooks.

Nutrition

Calories: 165kcal | Carbohydrates: 14g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 174mg | Potassium: 91mg | Fiber: 1g | Sugar: 12g | Vitamin A: 455IU | Vitamin C: 16mg | Calcium: 39mg | Iron: 1mg
Find it online: www.sugarandsoul.co/raspberry-danish/