Raspberry Cheese Danish (Ready in 30 Minutes)

Name: Raspberry Cheese Danish
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Ingredients: 1 Sheet Puff Pastry (14 ounce (17 ounce two sheets puff pastry will make 12 danishes- see note)); 6-8 ounces Fresh Raspberries (one packet); 8 ounces cream cheese (softened at room temperature); 1 large egg yolk; 1/4 cup granulated sugar (I used fine cane sugar); 1 teaspoon lemon juice; 1 teaspoon lemon zest; 1 teaspoon vanilla extract; 1 egg (whisked for egg wash); 1/4 cup powdered sugar (or more); 1 tablespoon milk of choice; 1/4 cup chopped pistachios

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This raspberry cheese danish is the kind of dessert that looks fancy but takes almost no effort. Flaky pastry, creamy filling, and bright raspberry flavor make it perfect for breakfast, brunch, or dessert.

8 cheese danishes topped with fresh raspberries, a drizzle of glaze, and chopped pistachios.

Cheese Danishes are one of my favorite things to make, and they are so easy too! They may look fancy, but don’t be intimidated because it’s truly easy to make and can be ready in just 30 minutes. Grabbing all the fresh ingredients from Fresh Thyme to make it made everything so much better, knowing I am feeding my kids good-for-you ingredients.

You can make these danishes for any occasion, and they are perfect during the holidays as well because they look so festive.

Recipe Overview

Skill Level

Beginner

Prep Time

10 mins

Cook Time

18 mins

Ingredients needed

Below is a list of the ingredients you will need to make these danishes. Full measurements are listed further down in the recipe card.

Ingredients to make raspberry cheese danish.

Puff Pastry: Get your favorite kind. The one I got from Fresh Thyme had just one sheet in it and was 14 ounces. Most pastry dough packets may have 2 sheets in them and are 17 ounces total (see notes in recipe card)
Fresh Raspberries: You will need about 6-8 ounces of fresh raspberries. Do not use frozen.
One egg will be used as an egg wash. Other options in place of egg wash can be brushing melted butter, milk, or heavy cream.

For the Cream Cheese Filling:

One packet of cream cheese: The cream cheese needs to be softened at room temperature.
Egg yolk: This is needed to hold the cream cheese together and add richness.
Granulated sugar, I used fine cane sugar. Any you have on hand will work, but if you use any dark sugar, the cream cheese filling will be dark. So keep that in mind. You can use Erythritol or allulose.
One Lemon: 1 tsp lemon juice and 1 tsp lemon zest
Vanilla extract: Or almond extract will work too.

For Serving (optional)

Powdered sugar/confectioners sugar: They have a powdered cane sugar option, which is what I used.
Milk of choice: to form the glaze.
Chopped pistachio: Can be optional and can be swapped with other nuts like walnuts.

How to make Raspberry Cheese Danish

Allow the puff pastry sheets to thaw at room temperature for about 30 minutes.

Preheat the oven to 375°F and line a sheet pan with parchment paper.

process shot to put the pastry sheets on the pan and make the cream cheese filling.

In a large bowl, using an electric mixer, whisk together the cream cheese, egg yolk, sugar, lemon juice, lemon zest, and vanilla until smooth. Set aside.

Unfold the puff pastry sheet on a flat surface with a bit of flour to prevent sticking, and cut into 8 rectangles. (If using 2 sheets, each sheet can be cut into 6 squares.)

adding cream cheese filling on the pastry dough, adding raspberries, and egg wash.

Using a butter knife, score a smaller rectangle in the center. Do not cut all the way through. Using a fork, create tiny holes in the middle rectangle. Transfer to a sheet pan lined with parchment paper or silicone mat.

Spoon about 2 tablespoons of the cream cheese filling into the center of each pastry. Spread out evenly.

process shot of adding glaze over the danishes.

Add 4-6 raspberries to each one, depending on the size. Brush the edges of the pastry with the egg wash. Bake for 18-22 minutes, or until they puff up and are golden brown.

Allow the puff pastry to cool for 5 minutes, drizzle some of the powdered sugar glaze if using, and some chopped pistachios. Enjoy.

Common Questions

Can I use Gluten-free puff pastry?

Yes. Any puff pastry you like can work for this recipe.

Can I use frozen berries?

No. I do not recommend using frozen fruits at all. They will release a lot of liquid and end up mushy in the middle.

Can I use preserves instead of fresh raspberries?

Yes. If you have preserves, you can totally use that instead. It will turn out so delicious.

Do I have to add the sugar glaze?

No. The sugar glaze is optional, and you can also use a drizzle of honey instead.

How to store leftovers?

If you have leftovers, store them in a container in the fridge for up to 4 days. You can freeze for up to 1 month in a freezer-safe bag or container. When ready to serve, allow it to thaw in the fridge.

How Do I reheat it?

I find it best to use a toaster oven on low or simply use the microwave and reheat at 10-second increments.

cheese danish topped with raspberries and chopped pistachios.

Notes and Tips

Use any puff pastry dough of your choice. There are different dietary options, so whatever works for you.
A drizzle of honey instead of the powdered sugar glaze is such a delicious and fun option as well.
Don’t want to use raspberries, use blueberries or any other berries. I do not recommend using frozen berries, but you can use any fruit preserves in place of the fresh berries.
Instead of the pistachio, you can use any other nuts of your choice. Chopped walnuts or pecans are great options.