Description
This Raspberry Danish recipe features flaky puff pastry filled with a smooth cream cheese mixture and fresh raspberries, resulting in a delightful balance of tart and sweet flavors. Perfect for breakfast, brunch, or a sweet snack, these Danish pastries are easy to prepare and bake to golden perfection.
Ingredients
Scale
Pastry
- 1 sheet frozen puff pastry, thawed and refrigerated
- Flour (for sprinkling on cutting board)
- 1 egg (for egg wash)
- 1 tablespoon cold water
- Pinch of salt
Filling
- 5 ounces fresh raspberries
- 4 ounces cream cheese, softened
- 1/3 cup powdered sugar (plus extra to garnish)
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the cream cheese filling: Add the cream cheese, powdered sugar, and vanilla extract to a medium bowl. Use a mixer to blend until smooth. Taste your raspberries to gauge their tartness and adjust the sugar in the cream cheese mixture accordingly.
- Make the egg wash: In a small bowl, whisk together one egg with a tablespoon of cold water and a pinch of salt until well combined.
- Prepare the puff pastry: Remove puff pastry dough from the refrigerator. Lightly sprinkle flour over a clean counter or large cutting board. Roll out the pastry into a 10.5-inch square, flipping it over and adding flour as needed to prevent sticking. Aim for a thickness of about 1/8 inch.
- Cut the pastry: Cut the rolled pastry into 9 equal squares, each approximately 3.5 x 3.5 inches in size.
- Assemble the Danish pastries: Place a dollop of cream cheese mixture (slightly less than 1 tablespoon) in the center of each pastry square. Top with about 4 fresh raspberries. Lightly brush one corner of the pastry with egg wash as you fold the opposite corner over and pinch to seal the edges.
- Chill the pastries: Line a small sheet pan or a plate with parchment paper, place the assembled pastries on it, and refrigerate in the freezer for at least 30 minutes or until firm.
- Preheat the oven: While the pastries chill, preheat your oven to 400°F (204°C).
- Prepare for baking: After chilling, arrange the pastries a couple of inches apart on a parchment-lined baking sheet if they are not already on one.
- Apply the egg wash: Brush the exposed pastry surfaces with the remaining egg wash using a pastry brush for a glossy finish.
- Bake the pastries: Bake for 25 to 30 minutes or until the pastries are puffed up, cooked through, and a golden brown color.
- Serve: Once baked, optionally dust the raspberry Danish pastries with powdered sugar before serving.
Notes
- Use fresh raspberries for the best flavor and texture; frozen raspberries will release too much juice.
- If your raspberries are very tart, feel free to adjust the powdered sugar in the cream cheese filling for sweetness.
- Make sure the puff pastry is well chilled before baking to ensure maximum puff and flakiness.
- Freezing the pastries before baking helps maintain their shape and prevents the filling from leaking.
- Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
