Raspberry Cream Cheese Danish make an easy breakfast or dessert that’s ready in just 30 minutes. With a sweet raspberry cream cheese filling and a buttery, flaky crust, this simple treat is fun to make and even better to eat!
Raspberry Cream Cheese Danish
It’s been a while since I’ve made an easy danish recipe.
So, it’s time to add another one to the mix, friends! This raspberry cream cheese danish recipe is about as easy as it gets. By using puff pastry, raspberry jam and cream cheese, this treat comes together in minutes and is perfect for breakfast or dessert.
And since it’s school time for the kiddos, I thought this would be a fun dish for them to help make, and eat, to celebrate the season.
This cream cheese danish recipe using puff pastry bakes up golden, flaky and crisp. And the sweet raspberry jam swirled with cream cheese makes the most delicious combo. And that glaze on top? It’s the sweetest finishing touch.
These are so good, that you might never by the store-bought kind again!
Ingredients needed for Raspberry Cream Cheese Danish:
Just a handful of ingredients and this easy danish recipe will be ready in just 30 minutes! Here’s what you need:
- Frozen puff pastry sheets, thawed
- Cream cheese
- Granulated sugar
- Vanilla extract
- Raspberry jam
- Egg & water (as a wash to make the danish golden)
- Powdered sugar & milk (for the glaze)
How to make Raspberry Cream Cheese Danish:
- Line your counter or a flat surface with parchment paper. Alternatively, you can sprinkle with flour. This helps to ensure that the puff pastry does not stick to your work space.
- Gently unfold both puff pastry sheets onto surface and gently flatten a little more with a rolling pin, if needed. Using a round cookie cutter or biscuit cutter, cut nine circles from each sheet. Place each circle onto a large baking pan lined with parchment paper. Lightly run a butter knife around the edges of each danish to score a circular border to hold the filling.
- Make cream cheese mixture and spoon onto the center of each danish. Add a dollop of raspberry jam onto the center of cream cheese.
- Whisk the egg and water together, then brush onto the edges of danish. This helps achieve that golden brown color.
- Bake for about 15-18 minutes, or until golden. Prepare glaze and drizzle over cooled danish.
Tips for making Home Made Cream Cheese Danish:
Be gentle when unfolding the puff pastry so that it doesn’t tear. I like to flatten it a little, however, it’s not needed.
I used a round biscuit cutter to make each danish. To score the circular border in the middle, I like to use a biscuit cutter that is a size smaller than the one used for the danish and push slightly into the middle. If you don’t have this handy, a regular butter-knife will work to score a border.
Beat the cream cheese, sugar and vanilla until light and fluffy. The filling won’t spread much when added to the danish, so feel free to use a heaping tablespoon.
If you have coarse or sparkling sugar, sprinkle some onto the edges of danish to give them a little extra crunch.
Variations of Raspberry Cream Cheese Danish:
- Swap out the raspberry jam for strawberry, blueberry or apricot.
- Add a touch of vanilla or almond extract to give the cream cheese filling a delicious twist.
- Swap the cream cheese for nutella or peanut butter.
Looking for more easy breakfast recipes? I’ve got you covered!
- Fluffy Belgian Waffles
- Blueberry Baked Oatmeal
- Buttermilk Pancakes
- Baked Cinnamon Sugar French Toast Sticks
- Lemon Poppy Seed Muffins
Raspberry Cream Cheese Danish
- 1 box (17.3 ounce) frozen puff pastry sheets thawed
- 8 ounces cream cheese softened
- ½ cup granulated sugar
- 2 teaspoons vanilla bean paste or vanilla extract
- ¼ cup raspberry jam
- 1 egg
- 1 tablespoon water
- ½ cup powdered sugar
- 1-2 tablespoons milk
- Preheat oven to 400°F. Line two large baking pans with parchment paper. Set aside.
- Lightly flour a cutting board or other flat surface; or line your counter with a sheet of parchment paper. Gently unfold both puff pastry sheets onto surface. Use a rolling pan to flatten a bit more, if needed. Using a round cookie cutter or biscuit cutter, cut nine circles from each sheet. Place onto prepared pan. Lightly run a butter knife around the edges of each danish to score a circular border to hold filling.
- In a large bowl, beat cream cheese, sugar, and vanilla with an electric hand mixer until smooth and creamy.
- Spoon a heaping tablespoon of cream cheese mixture onto the center of each danish, spreading slightly. Place about 1 teaspoon of jam onto center of cream cheese.
- In a small bowl, add egg and water. Gently whisk to combine. Brush edges of danish with egg wash. Sprinkle coarse sugar on edges of danish, if desired. Bake for 15-18 minutes, or until danishes are golden brown.
- To prepare glaze, whisk powdered sugar and milk in a small bowl. Drizzle over cooled danish.
- Danish will keep in an airtight container at room temperature for up to 5 days.
- See my tips and tricks for making this Raspberry Cream Cheese Danish above recipe box.