Raspberry Cream Cheese Puff Pastry Danish Raspberry Cream Cheese Danish
Early mornings call for decadent pastries. Doesn’t matter the day of the week…they just seem to say “Morning Sunshine! You got this!” (Okay maybe not…but, they make me feel better first thing in the morning!)
I know how intimidating making breakfast pastries can be! Scary stuff pastry! Not to mention extremely time-consuming to make. Which is exactly why I use store bought puff pastry in this recipe. Because making pastry from scratch scares me too!
What I love about this recipe, is that it creates one of the BEST Danishes. Mr. Nest ate 4 of these! That’s saying something friends because he is not a big sweets eater. He does love a Cream Cheese Danish from Starbuck’s every once in a while, but he’s never really loved one with fruit. So I consider this recipe a HUGE success!
This Danish recipe gives you the best of both worlds. A fruity Danish and a Cream Cheese Danish, all in one! Warm and fresh from the oven.
Fresh Raspberry Sauce is swirled with lemony cream cheese and placed on top of store bought flaky puff pastry to create an easy, and delicious, Danish breakfast treat!
PREP TIME:15 minutes
COOK TIME:18 minutes
TOTAL TIME:33 minutes
- 1 (17.3 ounce box) puff pastry sheets, thawed
- 1 cup fresh raspberries
- 6 Tablespoons sugar, plus more for dusting
- 1/2 Tablespoon cornstarch
- 2 Tablespoon Lemonade, Limeade, or Water
- 8 ounces Cream Cheese, softened
- 1/4 teaspoon vanilla extract
- 1/2 lemon, juiced
- 1 large egg plus 1 yolk
Preheat oven to 400°F.
In a medium sauce pan, over medium heat, add fresh raspberries, 3 Tablespoons Sugar, 1/2 Tablespoons cornstarch, 2 Tablespoons juice or water.
Stir constantly until sugars dissolve and mixture thickens. Remove from heat and cool.
In a medium size bowl, combine softened cream cheese, 3 Tablespoons of sugar, 1/4 teaspoon vanilla 1/2 lemon juiced and egg yolk. Mix with electric mixer on medium-high speed until creamy and smooth.
Lay out 2 sheets of puff pastry and cut into 4 squares for a total of 8. Fold the corners of the squares over by about 1 inch to make octagon shapes. Spoon the cream cheese mixture evenly into the center of each (about 2 tablespoons per); do not spread cream cheese.
Add 1-2 teaspoon raspberry sauce on top of cream cheese mixture and swirl with a fork.
Brush all the exposed pastry with the egg wash, then dust generously with sugar.
Bake in preheated 400°F oven until puffed and golden brown all over, about 18 minutes. Cool slightly before serving.