If you're looking for an easy brunch treat to serve to family and friends, try my recipe for Raspberry Cream Cheese Puff Pastry!
Made with a sweetened cream cheese filling, fresh raspberries and a powdered sugar glaze, this puff pastry Danish is the perfect combination of tangy and sweet.
Check out all the other puff pastry recipe ideas for even more delicious recipes.
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This pastry Danish is the perfect combination of sweet and tangy, with a flaky, buttery crust that puffs up beautifully while it bakes.
Whether you enjoy it with a hot cup of coffee in the morning or as a mid-day snack, the raspberry cream cheese Danish is sure to satisfy your sweet tooth and leave you feeling satisfied.
It would be great served for a special holiday weekend brunch or family get-together. Try making them also with blueberries like I do with my Blueberry Cream Cheese Puff Pastry recipe.
Check out the recipe notes and variations following the step-by-step photos for any possible substitutions or tips on making the recipe your own.
Looking for more puff pastry recipes? Try my Puff Pastry Circles, Puff Pastry Apple Tart, Chocolate Cream Cheese Puff Pastry and even my Chocolate Puff Pastry Twists. Yum!
Table of Contents
- 👩🍳Recipe Notes
- 🛒Helpful Kitchen Tools
- 📋Ingredients
- 💡 Substitutions and Variations
- Step-by-Step Instructions
- Prepare the Puff Pastry
- Prepare the Cream Cheese Mixture
- Fill the Puff Pastry
- Baking Instructions
- Add the Glaze
- LOVE this recipe? SAVE it for Later!
- 🍶Storage Tips
- ➡️Top Recipe Tip
- 🌟Try these recipes next...
- 📇Recipe Card
- 📖 Recipe Card
- 💬 Comments
👩🍳Recipe Notes
- When working with puff pastry, you should always keep the dough chilled until you're ready to use it. This will prevent the layers of butter from warming up too much which will result in the puff pastry not rising properly.
- If while you're working with the dough, you see it's beginning to get too warm, simply place it back in the refrigerator. I actually had to do this while preparing this recipe.
- Try not to overwork the dough. Don't roll it out too much or too thin. The layers will start to meld together which will result in a tough pastry.
- If you can, try not to purchase a store-brand puff pastry dough. I've tried our local store brand and it is not the same as Pepperidge Farm.
- Use a sharp knife or pizza cutter when you need to slice the dough. Dull knives will compress the layers of the dough.
🛒Helpful Kitchen Tools
More InformationMore InformationMore InformationMore Information
📋Ingredients
This is an overview of the ingredients and instructions. Be sure to see the recipe card below for exact quantities, detailed instructions and special notes.
💡 Substitutions and Variations
- Use any berry you like such as strawberries or blueberries.
- Instead of cream cheese you can use Neufchatel, although since it has a lower fat content, it won't be as rich.
- You can use crescent roll dough if you prefer. It will not turn out as flaky as puff pastry. Check out my Blueberry Cream Cheese Danish recipe that uses crescent roll dough.
- Don't like almond extract? Go ahead and substitute vanilla extract!
Step-by-Step Instructions
Prepare the Puff Pastry
Step 1: Roll the puff pastry out into a square. Cut the puff pastry into 6 even rectangles. Create a ½ inch border around each rectangle by scoring the puff pastry with a knife. Pierce the middle of the scored rectangle with a fork. Refrigerate while you work on the cream cheese mixture.
Prepare the Cream Cheese Mixture
Step 2: Beat the cream cheese and egg yolk until smooth. Mix in the sugar, lemon juice, and vanilla extract.
Fill the Puff Pastry
Step 3: Add 2 tablespoons of the cream cheese mixture into the center of each rectangle.
Step 4: Top with the raspberries. Chill the dough for 30 minutes before baking. Brush the egg wash on the edges of the puff pastry.
📌Quick Tip: Chilling puff pastry dough before baking is crucial to ensure that the layers of butter and flour stay separate, resulting in a flaky, delicate pastry.
Baking Instructions
Step 5: Preheat the oven to 400°F. Bake for 15 to 18 minutes or until golden brown.
Add the Glaze
Step 6: While the the pastries cool, prepare the glaze by combining the powdered sugar, heavy cream, and almond extract.
Step 7: Drizzle on top of the Danishes.
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🍶Storage Tips
- Filled puff pastry desserts, like these Raspberry Cream Cheese Danishes are best eaten on the day you bake them.
- However, if you do have leftovers, they need to be stored in a airtight container in the refrigerator.
- They will remain fresh like this for about a day.
- Reheat in a toaster oven or air fryer for a couple of minutes.
➡️Top Recipe Tip
- Make sure the cream cheese is at room temperature so it whips up smoothly.
- Don't skip chilling the puff pastry so it will puff up with flaky layers.
- Brushing the puff pastry with the egg wash will give it a nice golden color when it bakes.
Keep the dough chilled and cold while you work with it. If you notice it is becoming warm to the touch, pop it back into the refrigerator for a few mintues to chill it. Try to work quickly and use flour sparingly. Too much flour can also make the dough more prone to sticking.
You can re-roll puff pastry scraps, but it's important to do so carefully. Re-rolling the dough too many times can cause the layers to become compressed, which will result in the puff pastry not "puffing" up as nicely as it should when baking.
🌟Try these recipes next...
- Check out my other recipe for Puff Pastry with Cream Cheese and Fruit.
- Or you might enjoy this recipe for Rustic Blueberry Lemon Tart.
📇Recipe Card
📖 Recipe Card
Raspberry Cream Cheese Puff Pastry
Ingredients
- 1 sheet puff pastry thawed but still cold
- 4 ounces cream cheese softened
- 1 egg yolk
- ¼ cup granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1 egg mixed with 2 teaspoons water for an egg wash
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- ½ teaspoon almond extract
Method
- Roll out the puff pastry on a floured surface into a square about 12x12 inches.
- Using a pizza cutter, slice the puff pastry into 6 even rectangles.
- Score each rectangle leaving a ½ inch border. Then punch holes in the center of the puff pastry using a fork. This will help prevent the middle of the puff pastry from puffing up too much during baking.
- Place the rectangles on a baking sheet that's been lined with parchment paper.
- Place the tray in the refrigerator while you prepare the cream cheese mixture.
- In a mixing bowl, beat the cream cheese and egg yolk until smooth. Add the sugar, lemon juice, and vanilla extract. Beat again until the mixture is very smooth.
- Remove the puff pastry from the refrigerator and add about 2 tablespoons of the cream cheese mixture into the center of each puff pastry rectangle.
- Then arrange the raspberries on top.
- Place the tray back in the refrigerator for another 30 minutes to chill the dough again.
- Preheat the oven to 400°F.
- Prepare the egg wash and brush it on the edges of the puff pastry.
- Bake for 15-18 minutes or until the danish is golden brown.
- Remove from the oven and let cool while you prepare the powdered sugar glaze.
- Combine the powdered sugar, heavy cream, and almond extract together in a small bowl.
- Drizzle on top of the slightly cooled danish.
Linda Primmer says
Looks so delicious and pretty. A nice little dessert for summer. I am happy to feature your raspberry cream cheese puff pastry at Love Your Creativity.
Esme Slabbert says
I will have to work on this to make it vegan, it does look so delectable.
Thank you for linking to SSPS 368. See you again next week
joanne says
That sounds so delicious!
Diane Ullom says
how many people will this recipe
feed?
Lois says
The recipe card says 6 servings. Thank you for visiting!