Raspberry Cream Cheese Danish
This raspberry cream cheese danish recipe is 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.
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 perfect for breakfast or dessert.
Try our Bread Pudding recipe!
How to Make a Cream Cheese Danish Braid
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.
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.
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!
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.
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 Recipe
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.8 oz cream cheese, softened, 6 tablespoon ricotta cheese, 1/4 cup granulated sugar, 1/2 teaspoon vanilla extract
- Lay out a sheet of parchment paper, place the thawed puff pastry on the paper and roll it out lengthwise about 2 inches.2 puff pastry sheets
- 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.1/2 cup raspberry jam
- 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.1 large egg + 1 tablespoon water
- 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.1/2 cup powdered sugar, 1 tablespoon milk