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–+ servings
8 raspberry cheese danish squares on a sheet pan.
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Raspberry Cheese Danish

An easy and simple Danish made with puff pastry, a lemon cheese filling, and then topped with fresh raspberries. Perfect for every occasion.
Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Course: Dessert
Cuisine: American
Diet: Halal
Skill Level: Beginner
Servings: 8
Author: Rena

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

For the Cream Cheese Filling:

  • 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

For the Egg Wash:

  • 1 egg whisked for egg wash

For Serving

  • 1/4 cup powdered sugar or more
  • 1 tablespoon milk of choice
  • 1/4 cup chopped pistachios

Instructions

  • Allow the 1 Sheet Puff Pastry to thaw at room temperature for about 30 minutes.
  • Preheat the oven to 375°F and line a sheet pan with parchment paper.
  • In a large bowl, using an electric mixer, whisk together the 8 ounces cream cheese, 1 large egg yolk, 1/4 cup granulated sugar, 1 teaspoon lemon juice, 1 teaspoon lemon zest, and 1 teaspoon vanilla extract until smooth. Set aside.
    whisking the cream cheese filling for the Danish in a bowl.
  • 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- then you end up with 12 servings)
  • Using a butter knife, score a smaller rectangle in the center of the puff pastry. Do not cut all the way through. Using a fork, create tiny holes in the middle rectangle of each.
    puff pastry dough squares on a sheet pan.
  • Transfer to a sheet pan lined with parchment paper or silicone mat.
  • Spoon about 2 tablespoons of the cream cheese filling mixture into the center of each pastry. Spread out evenly.
    adding cream cheese filling to the pastry dough.
  • Add 4-6 raspberries to each one (6-8 ounces Fresh Raspberries), depending on the size. Brush the edges of the pastry with the egg wash (from 1 egg).
    Brush egg wash on the puff pastry.
  • Bake for 18-22 minutes, or until they puff up and are golden brown.
    baked raspberry cheese danish from oven before glazing.
  • If glazing, combine the 1/4 cup powdered sugar with 1 tablespoon milk of choice and mix.
  • Allow the puff pastry to cool for 5 minutes, drizzle some of the powdered sugar glaze if using, and some chopped pistachios (from 1/4 cup chopped pistachios). Enjoy.
    hand holding a cheese and raspberry danish.

Notes

  • The puff pastry at Fresh Thyme is a large single sheet that's 14 ounces and makes 8-10 danishes. Other puff pastries come with 2 sheets in a packet, and each sheet will make 6, and a total of 12. You will not need to adjust the ingredients for the cream cheese; you will still have enough for 12 if you use a bit less filling, and the danishes will be a bit smaller as well.
  • 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. 

Nutrition

Calories: 335kcal | Carbohydrates: 28g | Protein: 5g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.003g | Cholesterol: 72mg | Sodium: 175mg | Potassium: 103mg | Fiber: 2g | Sugar: 12g | Vitamin A: 452IU | Vitamin C: 6mg | Calcium: 45mg | Iron: 1mg