Raspberry Cream Cheese Danish
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!
Servings: 18 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.
Serving: 1danish | Calories: 172kcal | Carbohydrates: 19g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 80mg | Potassium: 33mg | Fiber: 1g | Sugar: 12g | Vitamin A: 182IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg