Preheat your oven for a no-fuss recipe for Raspberry Cream Cheese Danish made with store-bought puff pastry, tangy cream cheese filling and fresh fruit.
Did you know that in Denmark, well, danishes aren’t called “danishes?” Apparently, we can thank Austrians for this mix up, but flaky, delicious pastries filled with sugary, tart fillings are still very much important to Scandinavian culture.
In Sweden, they even have a term for it, called “Fika.” Fika loosely translates to “coffee and cake break,” and is the time of day Swedes will take a break for coffee, a treat, and catching up with friends, family and co-workers. Now that is a ritual I can absolutely get behind. And what better way to break up the day than with these Raspberry Cream Cheese Danish?
How to Make Raspberry Cream Cheese Danish
With the help of our trusty friend, frozen store-bought puff pastry, prep time is a breeze to bake up these danishes, even on the busiest of mornings. Pricking the puff pastry before baking is crucial to allowing the steam to escape, creating a beautifully flaky, golden crust.
How to Make Cheese Danish Filling
Be sure to allow time for the cream cheese to come to room temperature, as it allows for a smoother time spreading the filling on each of the danish triangles. Don’t have raspberries on hand? Cherry preserves (or really any preserves) are delicious topped on these danishes, as well as sliced canned peaches.
Do Cream Cheese Danish Need to be Refrigerated?
Even though you’ve baked the cream cheese, you’ll still need to refrigerate these danishes to store them. I love popping them in the toaster oven for a minute or two to bring back that fresh-baked flavor. These will keep in the refrigeration for 2 to 3 days, though I doubt they’ll last that long!Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
- 1 (8-oz.) package cream cheese, at room temp
- 2 teaspoons lemon juice
- 1 teaspoon lemon zest
- 2 teaspoons vanilla extract
- 2 Tablespoons sugar
- Flour, for dusting work surface
- 1 (17.3-oz.) package frozen puff pastry (2 sheets), thawed
- 2 1/2 cups fresh raspberries
- 1 large egg
- Confectioners’ sugar, for topping
- Preheat the oven to 400°F and line two baking sheets with parchment paper or Silpat baking mats.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, lemon juice, lemon zest, vanilla extract and sugar. Beat until creamy and well combined. Set the filling aside.
- Lightly flour your work surface then unfold each sheet of puff pastry and roll it into a 10-inch square. Cut each square into four smaller squares, then cut each smaller square in half diagonally to form eight triangles from each sheet of pastry. Place the pastry triangles on the lined baking sheets then prick each triangle several times with a fork, leaving a 1/2-inch border around the edges.
- Arrange the pastries on the lined baking sheets, spacing them 2 inches apart. Spread a portion of the cream cheese filling into the center of each pastry. Arrange a portion of the raspberries atop the cream cheese.
- In a small bowl, whisk the egg with 1 tablespoon water. Using a brush, brush the edges of each pastry with the egg wash.
- Bake the pastries until golden brown and puffed, 15 to 18 minutes. Remove them from the oven then transfer them to a rack to cool. Dust with confectioners’ sugar and serve.
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