Raspberry Danish
Ingredients
- 1 sheet frozen puff pastry
thawed and refrigerated, 8.8 oz
- 5 ounces fresh raspberries
- 4 ounces cream cheese
softened
- 1.5 ounces powdered sugar
plus extra to garnish
- 1/2 teaspoon vanilla extract
- 1 egg
for egg wash
- Flour
for sprinkling on cutting board
Directions
- 1
Add the cream cheese, powdered sugar, and vanilla extract to a medium bowl.
- 2
Use a mixer to blend until smooth. Note: taste your raspberries to see how sweet they are. If your raspberries are quite tart, you may want to add more powdered sugar to your cream cheese mixture.
- 3
In a small bowl, whisk together one egg with a tablespoon of cold water and a pinch of salt.
- 4
Remove puff pastry dough from the refrigerator.
- 5
Sprinkle a little bit of flour over your counter or a large cutting board.
- 6
Roll out pastry dough into a square, 10.5 inches on all sides. As you roll, flip the dough over and add more flour to the board if your dough is sticking at all. Dough should be about 1/8-inch thick when done.
- 7
Cut into 9 squares of 3.5 inches x 3.5 inches in size.
- 8
Place a dollop of cheese mixture (a little less than 1 tablespoon) into the center of each pastry square.
- 9
Top with a few raspberries (about 4), then paint a small amount of egg wash on one corner of the pastry square as you bring it up over the opposite corner and squeeze together to seal.
- 10
Put egg wash in the refrigerator for later.
- 11
To chill the pastries before baking, line a small sheet pan with parchment paper and carefully place the pastries on it before moving it into the freezer. If a sheet pan won’t fit, line a plate with parchment paper, and place the pastries on that.
- 12
Freeze pastries for at least 30 minutes, until they are quite firm.
- 13
Meanwhile, preheat oven to 400 degrees Fahrenheit.
- 14
After at least 30 minutes in the freezer, place pastries a couple of inches apart on a parchment-paper lined sheet pan (if they are not already on one).
- 15
Paint all exposed pastry with egg wash using a pastry brush.
- 16
Bake for 25-30 minutes, until pastries are cooked through and golden brown.
- 17
Sprinkle with powdered sugar to serve, if you like.
Raspberry Danish
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About this Recipe
Imagine waking up to the aroma of a warm, golden pastry, bursting with sweet berries and creamy filling. This Raspberry Danish recipe brings that bakery-level delight right into your home, perfect for a special breakfast or an elegant dessert. You'll love how straightforward it is to achieve such a sophisticated treat.
The beauty of this recipe lies in its simplicity and the intelligent use of readily available ingredients. By starting with flaky puff pastry, you bypass hours of traditional dough work, achieving a crisp, golden crust that perfectly complements the rich, tangy cream cheese and vibrant fresh raspberries. It’s a true testament to how easy delicious can be.
Prepare for a delightful contrast of textures and flavors with every bite. You'll experience the airy, buttery layers of the pastry giving way to a smooth, sweet cream cheese filling, punctuated by the bright, slightly tart pop of fresh raspberries. A delicate dusting of powdered sugar on top adds both sweetness and an inviting visual appeal. It’s a sophisticated yet comforting treat that feels indulgent without being overly heavy.
Customizing Your Danish
While this Danish shines with fresh raspberries, you can easily swap them for other berries like blueberries or sliced strawberries for a different fruit profile. For an extra layer of flavor in your cream cheese mixture, consider adding a tiny pinch of lemon zest. If you're short on vanilla extract, a hint of almond extract can offer a lovely, warm alternative.
Serve these delightful pastries warm from the oven for a memorable brunch, an elegant afternoon tea gathering, or as a sweet ending to any meal. A light sprinkle of extra powdered sugar before serving adds the perfect finishing touch.