Raspberry Cream Cheese Danish
Bakery-style raspberry cream cheese danish with flaky puff pastry, creamy filling, and bursts of fresh raspberries—ready in 30 minutes!
Print Pin Servings: 6 servings
Calories: 310kcal
Cost: $8–$10 total
Equipment
- 1 Rolling pin For flattening pastry
- 1 Mixing bowl (large) For filling
- 1 Electric hand mixer To beat cream cheese
- 2 Baking sheets Lined with parchment
- 1 Parchment paper For lining trays
- 1 Pastry brush For egg wash
- 1 Wire rack For cooling
- 1 Sharp knife To cut pastry
- 1 set Measuring cups/spoons For accurate ingredient use
Ingredients
- 2 sheets Frozen puff pastry Thawed according to package
- 8 oz Cream cheese Softened
- 0.5 cup Granulated sugar Mixed with cream cheese
- 1 teaspoon Vanilla extract
- 0.125 teaspoon Salt Enhances flavor
- 1 cup Fresh raspberries Gently folded into mixture
- 1 teaspoon Cornstarch Helps raspberries hold shape
- 1 Egg Beaten, for egg wash
- 0.5 cup Powdered sugar For glaze
- 1 tablespoon Milk To thin glaze
- 0.5 teaspoon Lemon juice Optional, brightens glaze
Instructions
- Thaw puff pastry and prepare filling
- Mix cream cheese, sugar, vanilla, salt until smooth
- Gently fold in raspberries with cornstarch
- Roll out pastry and cut into rectangles
- Add filling to center and fold edges
- Brush with egg and bake at 400°F for 15–18 minutes
- Cool and drizzle glaze before serving
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 100g | Calories: 310kcal | Carbohydrates: 28g | Protein: 4g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 45mg | Sodium: 210mg | Potassium: 80mg | Fiber: 1g | Sugar: 11g | Vitamin A: 600IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 1.2mg