Menu Enter a recipe name, ingredient, keyword...


Raspberry Cream Cheese Danish


Preheat oven to 400 degrees

Google Ads
Rate this recipe 0/5 (0 Votes)


  • For the Icing:
  • 1 puff pastry sheet
  • 4 oz cream cheese
  • 1/2 tsp vanilla extract
  • 1 tbs heavy cream
  • 2 tbs raspberry jam
  • 1 egg plus 1 tbs water
  • sparkling sugar
  • 1 c powdered sugar
  • 1-2 tbs water
  • 1/4 tsp almond extract



Step 1

Lay frozen puff pastry sheet on clean work surface and allow to thaw for 10 mins. While you are waiting for it to thaw. you can make the cream cheese filling. Using and electric mixer, beat the sugar into the cream cheese. Add heavy cream and vanilla and mix until smooth. Set aside. Unfold pastry, cut into four equal parts. When you unfold it, sometimes it will bread on the creases with is fine. Then cut your four parts into quarters, so you have 16 rectangles. With sharp knife, score an inner rectangle as shown. You dont want to cut all the way through. This helps the pastry rise around the filling. Place about 1 tsp of filling onto the center of each pastry. Top with a few small dots of jam, and swirl it around with a toothpick. In small bowl, beat egg with water and brush only the edges with pastry brush. Sprinkle with sparkling sugar. Bake for 13-14 mins. They will puff up. Remove from oven and transfer to cooling rack. Make icing, in med bowl, whisk powdered sugar and water. Add more water a tiny bit at a time. Add almond extract and whisk. Drizzle icing over cooled danishes.

You'll also love

Review this recipe