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

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Yield: 6 servings

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.

Prep Time 15 minutes

Cook Time 20 minutes

Chilling Time 25 minutes

Total Time 1 hour

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

1. 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. 
2. 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.
3. 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. 
4. 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. 
5. 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. 
6. 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.
7. 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:

6

Serving Size:

1
Amount Per Serving: Calories: 273Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 92mgSodium: 153mgCarbohydrates: 32gFiber: 2gSugar: 24gProtein: 6g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Raspberry Lemon Cream Cheese Danish appeared first on A Classic Twist.

These raspberry crumble bars are soft, buttery, and bursting with sweet-tart raspberry flavor! A jammy raspberry filling flavored with vanilla and lemon is sandwiched between a sweet, cinnamon-spiced oat crumble. Thawed frozen raspberries make this dessert or snack possible any time of the year!

Hey there, and welcome back, friends.

You are in for a sweet treat!

Don’t you just love a good bar recipe? These bars check all the boxes! A jammy filling, crumbly buttery topping, and easy to make.

I think of these bars as a classic recipe that you should have in your recipe box. They’re very versatile. You can use any fruit in the filling. Blueberries, mixed berries, and strawberries all make great substitutes.

These bars will always be a hit at any gathering. They’re easy for you to whip up last minute and everyone always gobbles them up. I always get compliments when I serve these bars.

I love the simplicity of this recipe. You can use fresh or frozen raspberries; which is perfect because sometimes all you have is frozen fruit on hand.

The bar crust and crumble topping is made with flour, rolled oats, and almond flour. Almond flour can be replaced with all-purpose flour if needed. The crust and crumble topping will still be soft, buttery, and crumbly.

Ingredients

• all-purpose flour
• almond flour
• rolled oats
• brown sugar
• salt
• ground cinnamon
• unsalted butter
• frozen raspberries
• granulated sugar
• a lemon
• vanilla extract

How to Make Raspberry Crumble Bars

Preheat the oven and lightly grease a square baking pan with some of the melted butter then line it with parchment paper leaving an overhang. To keep the parchment paper secure while baking, you can use a binder clip on each side of the pan.

Mix the flours, oats, brown sugar, salt, and cinnamon in a large bowl.

Add the melted butter and stir thoroughly until the mixture is moist and crumbly.

Press a third of the crumble mixture into your lined baking sheet in an even layer to form the crust. Reserve the remainder and set it aside.

Bake the crust in the preheated oven for 15 minutes until it is just beginning to turn golden around the edges.

While the crust is baking, add the thawed raspberries to a bowl along with the rest of the filling ingredients. Mix well.

In order to allow enough time for the raspberries to thaw, place the bag on the counter at room temperature about an hour before you’d like to bake the bars. Or, you can place it in the refrigerator to thaw overnight.

Spoon the raspberry filling over the baked crust in an even layer. It’s okay if the crust layer is still hot.

Sprinkle the remaining crumble mixture evenly over the top of the raspberry filling.

Bake the bars until golden brown and the raspberry juices are bubbling and have thickened.

Cool the bars for at least 1 hour.

Use a butter knife or palette knife to gently loosen the edges then remove the bars from the pan using the parchment paper. Cut the bars into 16 equal squares before serving.

The cooling process is vital to the final texture of the bars, so don’t skip it! The raspberry layer will thicken as the bars cool. To hasten the cooling process, place the pan in the refrigerator.

How to Store

Leftover raspberry crumble bars can be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 3 months. Unthaw the bars on a plate at room temperature.

More Bar Recipes

• Raspberry Blondies
• Blueberry Crumb Bars
• Cherry Lime Cheesecake Bars
• Chewy Toffee Bars
• Salted Caramel Chocolate Chip Cookie Bars

What do you think of this amazing raspberry bar recipe? What would you serve with these bars? 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 baking, friends!

Raspberry Crumble Bar Recipe

Print

Yield: 16 servings

Raspberry Crumble Bars

These raspberry crumble bars are soft, buttery, and bursting with sweet-tart raspberry flavor! A jammy raspberry filling flavored with vanilla and lemon is sandwiched between a sweet, cinnamon-spiced oat crumble.

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

For the crumble:

Toggle ingredient group

• 1 ¾ cups all-purpose flour
• ½ cup almond flour
• 1 cup rolled oats
• 1 cup brown sugar, packed
• ½ teaspoon salt
• 1/2 teaspoon ground cinnamon
• 2 sticks (1 cup) unsalted butter, melted

For the filling:

Toggle ingredient group

• 12-ounce package frozen raspberries that have been thawed
• ⅓ cup granulated sugar
• 2 ½ tablespoons all-purpose flour
• Zest and juice of 1 small lemon
• 1 ½ teaspoons vanilla extract

Instructions

1. Preheat the oven to 350 degrees. Lightly grease a 9-inch square baking pan with some of the melted butter then line it with parchment paper leaving an overhang.
2. Mix the flours, oats, brown sugar, salt, and cinnamon in a large bowl. Add the melted butter and stir thoroughly until the mixture is moist and crumbly. Press ⅔ of the crumble mixture into your lined baking sheet in an even layer to form the crust. Reserve the remainder and set it aside. Bake the crust in the preheated oven for 15 minutes until it is just beginning to turn golden around the edges.
3. While the crust is baking, add the thawed raspberries to a bowl along with the rest of the filling ingredients. Mix well.
4. Spoon the raspberry filling over the baked crust in an even layer. It’s okay if the crust layer is still hot. Sprinkle the remaining crumble mixture evenly over the top of the raspberry filling.
5. Bake the bars for 35-40 minutes until golden brown and the raspberry juices are bubbling and have thickened.
6. Cool the bars for at least 1 hour. Use a butter knife or palette knife to gently loosen the edges then remove the bars from the pan using the parchment paper. Cut the bars into 16 equal squares before serving.
   

Notes

1. To thaw the frozen raspberries, simply set the package on the counter about an hour before you want to bake the bars.
2. If you prefer to use fresh raspberries in place of the frozen ones, you’ll need 2 ½ cups total. Gently mash 2 cups of the berries, then stir in the remaining ½ cup before proceeding with the filling.
3. Leftover bars can be stored in the refrigerator for up to 5 days.
4. You can use fresh raspberries in place of frozen if you prefer. You’ll need 2 ½ cups of fresh raspberries. To make the filling, add 2 cups of the raspberries to a bowl and gently mash them. Stir in the remaining ½ cup of berries along with the other filling ingredients before proceeding with the recipe.
5. You can use an equal amount of all-purpose flour in place of the almond flour if needed.
6. You can use an equal amount of dairy-free butter to make these bars dairy-free.
7. Yes, you can use an 8-inch square pan instead of a 9-inch one. Since the pan is a bit smaller, the bars will be thicker and will most likely require an extra 5 or 10 minutes of baking time.
8. To keep the parchment paper secure while baking, you can use a binder clip on each side of the pan (see photos).
9. In order to allow enough time for the raspberries to thaw, place the bag on the counter at room temperature about an hour before you’d like to bake the bars. Or, you can place it in the refrigerator to thaw overnight.
10. The cooling process is vital to the final texture of the bars, so don’t skip it! The raspberry layer will thicken as the bars cool. To hasten the cooling process, place the pan in the refrigerator.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 179Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 4mgSodium: 82mgCarbohydrates: 34gFiber: 3gSugar: 17gProtein: 3g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Raspberry Crumble Bars appeared first on A Classic Twist.

A classic vanilla cake with raspberry filling. This moist vanilla bean layer cake has a sweet raspberry filling and a fluffy whipped vanilla bean frosting!

I’m a sucker for vanilla cake and you can never have too many favorites. Back when I was starting to teach myself to bake, I was on the hunt for the perfect vanilla cake.

This recipe from Sweetapolita caught my eye and I had to try it. I used her cake recipe here as it became one of my favorites. It’s tender, and rich in vanilla flavor thanks to using vanilla bean paste and it is paired with an equally whipped vanilla frosting.

For the touch of summer, the cake is filled with a raspberry compote. I used some of the compote in the frosting and as you can see I didn’t strain the seeds out. I love the look and touch of seeds. But feel free to strain your compote before filling your cake.

This cake is truly a classic and one that you must try. It’s perfect for birthdays and showers. Let me know when you try it as I would love to hear what you think.

Vanilla Cake with Raspberry Filling Ingredients

• whole milk
• whole egg & egg whites
• vanilla bean paste
• lemon extract
• cake flour
• granulated sugar
• baking powder
• salt
• unsalted butter
• fresh or frozen raspberries
• lemon juice
• sifted confectioners’ sugar

How to Make Vanilla Cake with Raspberry Filling

For the Cake:

Preheat oven to 350 degrees F. Grease and line two 8-inch round cake pans with parchment paper circles. Grease parchment and set aside.

Whisk together a third cup of the milk, egg whites, egg, lemon extract, and vanilla bean paste.

Sift the cake flour in the bowl of an electric mixer fitted with the paddle attachment. Combine the rest of the dry ingredients including the sugar and stir together on low speed for 30 seconds

Add the butter one piece at a time and blend on low speed for 30 seconds. Then add the remaining milk, and mix on low speed until moistened. Increase speed to medium and mix for 1½ minutes. Be careful not to overmix. Scrape the sides of the bowl as needed.

Add the egg/milk/extract mixture in 3 separate batches mixing on medium speed after each addition until combined.

Pour batter into prepared pans and bake in the center of the oven for 20-25 minutes or until a cake tester comes out clean when inserted in the center of the cake.

Let cakes cool in pans for 10 minutes before removing and cooling completely on wire racks.

For Raspberry Compote:

Combine all the ingredients in a medium saucepan and heat over medium heat until the berries start to break down about 10 minutes. Stir often.

Lower heat and simmer until the compote thickens enough to coat a spoon, about 15 minutes. Let cool.

Pass through a fine seize if you dislike the seeds.

For the Whipped Vanilla Bean Frosting:

Whip butter for 8 minutes on medium speed using the paddle attachment of an electric mixer. The butter will become pale and creamy

Add the rest of the ingredients and mix on low speed for 1 minute. Then increase speed to medium and mix for 6 minutes until the frosting is very light, creamy, and fluffy. Add in 1/2 cup raspberry compote to frosting and beat until whipped.

Assemble:

To assemble the cake, slice each cake to have 4 layers.

On a cake plate, place the first layer of cake. Add about a half cup of frosting and evenly spread over the cake. Add half of the compote and spread. Repeat with the rest of the layers. Finally, top with the last cake layer.

Spread frosting over the top and sides of the cake. Smooth frosting and decorate as desired.

How to Store Vanilla Cake

 You can store this vanilla cake at room temperature in an airtight container for up to 2 days or in your refrigerator for up to 7 days. You can also freeze this cake for up to 3 months. 

More Cake Recipes

• Lemon Raspberry Cake
• Lemon Raspberry Layer Cake
• Blackberry Layer Cake
• Strawberry Cake
• Coconut Blueberry Layer Cake

What do you think of this amazing raspberry-layered cake recipe? What would you serve with a slice of this cake? 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 baking, friends!

Vanilla Cake with Raspberry Filling Recipe

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Yield: 1 8-inch cake

Vanilla Cake and Raspberry Filling

A classic vanilla cake with raspberry filling. This moist vanilla bean layer cake has a sweet raspberry filling and a fluffy whipped vanilla bean frosting!

Cook Time 25 minutes

Additional Time 1 hour 35 minutes

Total Time 2 hours

Ingredients

For Vanilla Bean Cake:

Toggle ingredient group

• 1 cup whole milk, room temperature
• 1 whole egg, room temperature
• 4 large egg whites, room temperature
• 1 tablespoons vanilla bean paste
• ¼ teaspoon lemon extract
• 2 ½ cups cake flour, twice sifted
• 1 ½ cups granulated sugar
• 1 ¼ tablespoons baking powder
• ¾ teaspoon salt
• 1 ½ sticks unsalted butter, room temperature and cut into cubes

For Raspberry Filling:

Toggle ingredient group

• 2 cups fresh or frozen raspberries
• ½ cup granulated sugar
• 1 tablespoon lemon juice
• 2 tablespoons water
• Pinch of salt

For Whipped Vanilla Bean Frosting:

Toggle ingredient group

• 3 ½ sticks unsalted butter, softened
• 3 cups sifted confectioners’ sugar
• 3 tablespoons milk
• 1 tablespoon vanilla bean paste or 1 vanilla bean, scraped
• Pinch of salt

Instructions

For the Cake:

1. Preheat oven to 350 degrees F. Grease and line two 8-inch round cake pans with parchment paper circles. Grease parchment and set aside.
2. Whisk together a third cup of the milk, egg whites, egg, lemon extract and vanilla bean paste.
3. Sift the cake flour in the bowl of an electric mixer fitted with the paddle attachment. Combine the rest of the dry ingredients including the sugar and stir together on low speed for 30 seconds
4. Add the butter one piece at a time and blend on low speed for 30 seconds. Then add the remaining milk, and mix on low speed until moistened. Increase speed to medium and mix for 1½ minutes. Be careful not to overmix. Scrape the sides of the bowl as needed.
5. Add the egg/milk/extract mixture in 3 separate batches mixing on medium speed after each addition until combined.
6. Pour batter into prepared pans and bake in the center of the oven for 20-25 minutes or until a cake tester comes out clean when inserted in center of cake.
7. Let cakes cool in pans for 10 minutes before removing and cooling completely on wire racks.

For Raspberry Compote:

1. Combine all the ingredients in a medium saucepan and heat over medium heat until the berries start to break down, about 10 minutes. Stir often.
2. Lower heat and simmer until the compote thickens enough to coat a spoon, about 15 minutes. Let cool.
3. Pass through a fine seize if you dislike the seeds.

For the Whipped Vanilla Bean Frosting:

1. Whip butter for 8 minutes on medium speed using the paddle attachment of an electric mixer. The butter will become pale and creamy
2. Add the rest of the ingredients and mix on low speed for 1minute. Then increase speed to medium and mix for 6 minutes until the frosting is very light, creamy and fluffy. Add in 1/2 cup raspberry compote to frosting and beat until whipped.

Assemble:

1. To assembly the cake, slice each cake to have 4 layers.
2. On a cake plate, place the first layer of cake. Add about a half cup frosting and evenly spread over the cake. Add half of the compote and spread. Repeat with the rest of the layers. Finally top with the last cake layer. Spread frosting over the top and sides of the cake. Smooth frosting and decorate as desired.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 1090Total Fat: 60gSaturated Fat: 37gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 179mgSodium: 523mgCarbohydrates: 133gFiber: 4gSugar: 95gProtein: 8g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Vanilla Cake with Raspberry Filling appeared first on A Classic Twist.

Hey there, and welcome back, friends.

You are in for a treat!

Lemon Raspberry Cake

I have a cake for you today and this is no ordinary cake. It’s an epic lemon raspberry cake filled with a sweet honey mascarpone filling, raspberry compote, and cream cheese frosting.

Doesn’t that sound so so good? Well, it is!

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The post Lemon Raspberry Cake with Honey Mascarpone Filling and Cream Cheese Frosting appeared first on A Classic Twist.

Hey there, and welcome back, friends.

Today’s offering is a spring and summer delight. 

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The post Lemon Raspberry Layer Cake appeared first on A Classic Twist.

Pear and Raspberry Bread

Move over banana bread, this pear and raspberry bread is even tastier.  With juicy diced pears and fresh raspberries dotted throughout, this version is absolutely delicious. 

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The post Pear and Raspberry Bread appeared first on A Classic Twist.