Description
This Raspberry Cream Cheese Danish is a flaky, buttery pastry filled with a sweet and tangy raspberry jam and creamy vanilla-infused cream cheese. Made with store-bought puff pastry, this easy homemade Danish is perfect for breakfast, brunch, or a quick sweet treat. Finished with a simple sugar glaze, this bakery-style pastry is both elegant and delicious!
Ingredients
Scale
For the Danish:
- 1 sheet puff pastry
- 4 oz cream cheese, softened
- 2 tbsp sugar
- 1/2 tsp vanilla extract
- 1/4 cup raspberry jam
- 1 egg (for egg wash)
For the Icing:
- 1/2 cup powdered sugar
- 1 tbsp milk
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare the puff pastry: Roll out the puff pastry and cut it into squares.
- Make the cream cheese filling: In a bowl, mix cream cheese, sugar, and vanilla extract until smooth.
- Assemble the Danish: Spread a layer of cream cheese filling onto each pastry square. Add a dollop of raspberry jam on top.
- Fold the edges slightly to create a border.
- Brush with egg wash for a golden finish.
- Bake for 18-20 minutes, or until the pastry is puffed and golden brown.
- Prepare the icing: Whisk together powdered sugar and milk until smooth.
- Drizzle with icing over the cooled pastries before serving.
Notes
- Swap raspberry jam for strawberry, apricot, or blueberry jam for variety.
- Sprinkle with sliced almonds before baking for extra texture.
- Best served fresh, but can be stored in an airtight container for up to 2 days.
- Reheat in the oven at 300°F (150°C) for a crispier texture.
