Description
Delight in the flaky, buttery layers of homemade raspberry Danishes filled with a creamy, tangy-sweet cheese mixture and topped with fresh raspberries. Perfect for breakfast, dessert, or an anytime treat!
Ingredients
- Frozen puff pastry, thawed – 1 sheet (8.8 oz)
- Fresh raspberries – 5 ounces
- Cream cheese, softened – 4 ounces
- Powdered sugar – 1.5 ounces + extra for dusting
- Vanilla extract – ½ teaspoon
- Egg – 1 (for egg wash)
- Flour – As needed (for rolling dough)
Instructions
Prepare the Cream Cheese Filling
Mix cream cheese, powdered sugar, and vanilla extract until smooth. Adjust sugar to balance the raspberries’ tartness.Make the Egg Wash
Whisk one egg with 1 tbsp cold water and a pinch of salt. Set aside.Roll Out the Puff Pastry
Roll the thawed puff pastry on a lightly floured surface to a 10.5-inch square.Cut and Fill the Dough
Cut the pastry into 9 equal squares. Place 1 tbsp of cream cheese mixture and 4 raspberries in the center of each square. Brush one corner with egg wash, fold to form a triangle, and seal firmly.Freeze the Pastries
Freeze the assembled pastries on a parchment-lined sheet for 30 minutes.Preheat and Bake
Preheat the oven to 400°F (200°C). Transfer frozen pastries to a baking sheet, brush with egg wash, and bake for 25–30 minutes until golden brown.Add Finishing Touches
Cool for 5 minutes, then dust with powdered sugar. Serve and enjoy!
Notes
- Keep puff pastry cold for easier handling and flakier results.
- Don’t skip freezing; it helps maintain the pastries’ shape during baking.
- Feel free to customize the filling with different fruits like blueberries or peaches.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: European