Raspberry Cream Cheese Danish
This Raspberry Cream Cheese Danish is one of those weekend treats that makes everyone think you woke up early and went to a bakery. You didn’t, and that is our little secret. Flaky puff pastry, sweet cream cheese filling, and a swirl of raspberry jam make this one seriously impressive breakfast with barely any effort.
Why You’ll Love This
It comes together in under 40 minutes, looks absolutely beautiful on a brunch spread, and uses store-bought puff pastry so there is no stressful dough-making involved. My kids ask for these every Saturday now.
Ingredients
- 1 sheet puff pastry, thawed
- 4 oz cream cheese, softened
- 3 tbsp powdered sugar
- 1/4 cup raspberry jam
- 1 egg + 1 tbsp water (egg wash)
How to Make It
Preheat your oven to 400 degrees. Unroll the puff pastry and cut into rectangles. Mix softened cream cheese with powdered sugar until smooth, then spread a spoonful in the center of each rectangle. Add a dollop of raspberry jam on top. Fold in the edges slightly, brush with egg wash, and bake for 18 to 20 minutes until golden and puffed. Let them cool for just a few minutes before eating because that filling gets hot!
This post contains affiliate links. I may earn a small commission at no extra cost to you. A nonstick pastry mat makes rolling out puff pastry so much easier and cleaner.
Raspberry Cream Cheese Danish
Ingredients
Method
- Preheat oven to 400 degrees.
- Cut puff pastry into rectangles.
- Mix cream cheese with powdered sugar, spread in center of each rectangle.
- Add raspberry jam on top, fold edges slightly, brush with egg wash.
- Bake 18-20 minutes until golden and puffed. Cool briefly before serving.
