Raspberry Cream Cheese Danish

Your family and friends will be impressed with your homemade raspberry cream cheese danish skills! Skip the bakery and serve up this delicious treat to your guest.

It’s flaky, buttery, melt in your mouth goodness. So easy you will never buy one again!

It’s perfect for breakfast or dessert.

Try our Bread Pudding recipe!

How to Make a Cream Cheese Danish Braid

puff pastry laid out on parchment paper and cut

I love a cream cheese filling in a danish. It cuts the sweetness of the raspberry filling and adds a little savory aspect.

Preheat the oven to 400 degrees F.

In a medium-size bowl combine the cream cheese, ricotta, sugar, and vanilla extract together until smooth.

In my opinion, using store-bought puff pastry sheets is the easiest way to go with this danish.

Layout a sheet of parchment paper and lightly flour the surface. Place the thawed puff pastry on the paper and roll it out lengthwise about 2 inches.

Slice the top corners off as shown in the photo above, then start cutting strips diagonally down the sides of the pastry sheet. You should end up with 9 to 10 strips measuring about 1-inch each on both sides.

Raspberry Cream Cheese Danish - raw pastry with the cheese mixture spread in the middle topped with the raspberry jam

Spread half of the cream cheese mixture down the middle of the puff pastry sheet.

I like to put the raspberry jam in a plastic bag with a corner snipped off to easily squeeze the jam onto the cheese mixture.

Next, pipe the 1/4 cup of the raspberry jam or just spoon in on top of the cheese.

Raspberry Cream Cheese Danish - puff pastry braided on parchment paper

Start crossing over each strip of pastry dough gently pressing it down to seal, alternating between each side. Before crossing over the last strips, fold the bottom middle flap.

Repeat this process with the second pastry. Carefully transfer the parchment paper to a large baking sheet.

Brush both danishes with egg wash. Bake for 20 minutes or until golden brown.

Do you need a savory dish to serve a crowd? Check out our Sausage Hashbrown Breakfast Casserole!

Raspberry Cream Cheese Danish - baked danish on a white serving dish garnished with fresh raspberries and mint

Allow the danishes to cool completely on a wire rack.

Once cooled, combine the milk and powdered sugar. Drizzle the glaze over each pastry as desired.

Raspberry Cream Cheese Danish - finished danish on a white platter garnished with raspberries and mint

Serve and enjoy this crispy, yummy, easy raspberry cream cheese danish!

You don’t have to make a raspberry cheese danish. You can just change up the fruit jam flavors. Make it your way!

Fruit Danish Recipe

Raspberry Cream Cheese Danish

It's flaky, buttery, melt in your mouth goodness. So easy you will never buy one again! It's perfect for breakfast or just a sweet treat.
Prep Time20 mins
Cook Time20 mins
Course: Breakfast, Brunch, Dessert
Cuisine: Danish
Keyword: cream cheese, danish, easy, raspberry
Servings: 8
Calories: 577kcal
Author: DSTR

Ingredients

  • 2 puff pastry sheets
  • 8 oz cream cheese, softened
  • 6 tablespoon ricotta cheese
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup raspberry jam
  • 1 large egg + 1 tablespoon water

Glaze

  • 1 tablespoon milk
  • 1/2 cup powdered sugar

Instructions

Danish

  • Preheat the oven to 400 degrees F.
  • In a medium-size bowl cream the cream cheese, ricotta, sugar, and vanilla extract together until smooth.
  • Lay out a sheet of parchment paper, place the thawed puff pastry on the paper and roll it out lengthwise about 2 inches.
  • Slice the top corners off, then start cutting strips diagonally down the sides of the pastry sheet. You should end up with 9 to 10 strips measuring about 1-inch each on both sides.
  • Spread the half of the cheese mixture down the middle of the puff pastry sheet.
  • Next, pipe the 1/4 cup of the raspberry jam or just spoon in on top of the cheese.
  • Start crossing over each strip of pastry gently pressing it down to seal, alternating between each side. Before crossing over the last strips, fold the bottom middle flap.
    Repeat this process with the second pastry.
  • Brush both danishes with egg wash.
  • Bake for 20 minutes or until golden brown. Cool completely.

Glaze

  • Combine the milk and powdered sugar. Drizzle the glaze over each pastry as desired.

Nutrition

Calories: 577kcal | Carbohydrates: 58g | Protein: 8g | Fat: 35g | Saturated Fat: 13g | Cholesterol: 60mg | Sodium: 270mg | Potassium: 113mg | Fiber: 1g | Sugar: 25g | Vitamin A: 465IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 2mg

Share With Your Friends And Family!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating