Raspberry Lemon Cream Cheese Danish
These raspberry lemon cream cheese danishes come together in under an hour, thanks to the convenience of store-bought puff pastry. Flaky puff pastry envelops a luscious cream cheese filling flavored with lemon zest and vanilla. Juicy fresh raspberries are nestled in the cream cheese filling, yielding a soft and jammy texture once baked. These bakery-style pastries are finished with a lemon glaze, adding a touch of tangy sweetness.
Hey there, and welcome back, friends.
You are in for a sweet morning treat!
Did you know it’s easy to make cream cheese danishes at home??? My family loves it when I get creative in the kitchen and this recipe is fast becoming one of their favorites.
Some store-bought puff pastry makes this recipe easy to whip up at home. When I say it’s easy, I seriously mean like cutting the puff pastry into rectangles, then mixing a simple cream cheese filling, and then sprinkling on fresh raspberries kind of easy!
You end up with something that tastes like you bought it at a bakery! It’s flaky and delicious and takes less than an hour. What’s not to like?
When I was creating this recipe I knew I wanted to highlight the raspberry flavor so I added zested lemon to the cream cheese filling. It perfectly brings out that fresh raspberry flavor in every bite.
For this recipe, I suggest using only fresh raspberries. Unfortunately, frozen raspberries will release too much liquid while they are baking, making the danishes soggy.
But, you can use different berries if you do not have fresh raspberries. Fresh blueberries or blackberries would make a great substitute for raspberries.
If fresh berries are not available, jam makes a great substitute for raspberries. Use raspberry jam or your favorite berry jam. You can swirl a dollop of the jam into the cream cheese filling of each danish in place of fresh berries.
Ingredients
- sheet puff pastry
- a large egg & an egg yolk
- cream cheese
- granulated sugar
- vanilla bean paste or vanilla extract
- some cream or milk
- a lemon
- fresh raspberries
- powdered sugar
How to Make Raspberry Lemon Cream Cheese Danishes
Line a large baking sheet with parchment and clear out some space in your fridge or freezer for the baking sheet as you’ll need to chill the puff pastry before baking.
Add the whole egg to a small bowl along with a splash of water and beat. This will be your egg wash for the pastry.
Line your work surface with parchment, then unfold or unroll the sheet of puff pastry. Cut it into six equal rectangles. Place the rectangles of pastry on the lined baking sheet.
Brush the egg wash around the outer 1/2-inch border of each rectangle of pastry.
Fold over the outer ½-inch of each pastry edge then gently press to adhere to create a border.
Place the puff pastry in the freezer to chill for about 10 minutes or in the fridge for about 25 minutes. While the puff pastry chills, preheat the oven.
Make the cream cheese filling by beating the cream cheese, egg yolk, granulated sugar, vanilla, cream, and some lemon zest for a few minutes until smooth and creamy.
Once the puff pastry has chilled, remove it from the fridge/freezer. Divide the cream cheese filling between each pastry, spreading it into an even layer within the folded border.
Scatter a few raspberries on top of the cream cheese filling of each pastry.
Brush the outer edge of the pastry with the egg wash then sprinkle with sugar.
Bake the danishes in the preheated oven until puffed and the edges are golden brown.
Cool the danishes on the sheet for at least 10 minutes.
While the danishes cool, whisk the powdered sugar with some of the lemon juice. You want a drizzleable consistency but not a runny one. Drizzle over the warm danishes then serve!
How to Store
Baked danishes will keep at room temperature in an airtight container for about 2 to 3 days. They will last 5 to 6 days in the fridge and can be rewarmed in a 350-degree oven for a few minutes. Danishes can be served warm or at room temperature.
More Sweet Breakfast Recipe Ideas
- Blackberry Buttermilk Scones with Lemon Glaze
- Lemon Baked Donuts with Poppyseeds
- Blueberry Flavored Dutch Baby Pancake
- Berry Croissant French Toast Bake
- Raspberry Sweet Rolls with Lemon Glaze
What do you think of this amazing homemade raspberry danish recipe? What would you serve with these danishes? Let me know in the comment section below.
If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!
Happy summer baking, friends!
Raspberry Lemon Cream Cheese Danish Recipe
Raspberry Lemon Cream Cheese Danish
These raspberry lemon cream cheese danishes come together in under an hour, thanks to the convenience of store-bought puff pastry. These bakery-style pastries are finished with a lemon glaze, adding a touch of tangy sweetness.
Ingredients
- 1 sheet puff pastry, thawed according to package instructions
- 1 large egg + 1 egg yolk, at room temperature
- 4 ounces cream cheese, softened to room temperature
- ¼ cup granulated sugar, plus extra for sprinkling on the pastry
- 1 teaspoon vanilla bean paste, or vanilla extract
- 1 teaspoon cream or milk
- 1 medium lemon, zested and juiced
- 1 6-ounce container fresh raspberries
- ½ cup powdered sugar
Instructions
- Line a large baking sheet with parchment and clear out some space in your fridge or freezer for the baking sheet as you’ll need to chill the puff pastry before baking.
- Add the whole egg to a small bowl along with a splash of water and beat. This will be your egg wash for the pastry.
- Line your work surface with parchment, then unfold or unroll the sheet of puff pastry. Cut it into six equal rectangles. Place the rectangles of pastry on the lined baking sheet. Brush the egg wash around the outer 1/2-inch border of each rectangle of pastry. Fold over the outer ½-inch of each pastry edge then gently press to adhere to create a border. Place the puff pastry in the freezer to chill for 10 minutes or in the fridge for 20-25 minutes.
- While the puff pastry chills, preheat the oven to 400 degrees. Make the cream cheese filling by beating the cream cheese, egg yolk, granulated sugar, vanilla, cream, and 1 teaspoon of lemon zest for 1-2 minutes until smooth and creamy.
- Once the puff pastry has chilled, remove it from the fridge/freezer. Divide the cream cheese filling between each pastry, spreading it into an even layer within the folded border. Scatter a few raspberries on top of the cream cheese filling of each pastry. Brush the outer edge of the pastry with the egg wash then sprinkle with sugar.
- Bake the danishes in the preheated 400 degree oven for 16-20 minutes until puffed and the edges are golden brown. Cool the danishes on the sheet for 5-10 minutes.
- While the danishes cool, whisk the powdered sugar with 3-4 teaspoons of the lemon juice. You want a drizzleable consistency but not a runny one. Drizzle over the warm danishes then serve!
Notes
- Baked danishes will keep at room temperature in an airtight container for about 2-3 days. They will last 5-6 days in the fridge and can be rewarmed in a 350 degree oven for a few minutes.
- Danishes can be served warm or at room temperature.
- I do not recommend using frozen raspberries for this recipe, as they will release too much liquid in the oven, making the danishes soggy.
- You can use different berries in this recipe. I suggest using an equal amount of blueberries or blackberries as a substitute for the raspberries.
- Raspberry jam can be used as a substitute for fresh raspberries. You can swirl a dollop of jam into the cream cheese filling of each danish in place of fresh berries if you prefer.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 273Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 92mgSodium: 153mgCarbohydrates: 32gFiber: 2gSugar: 24gProtein: 6g