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