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Easy Raspberry Cheese Danishes are a flaky and sweet pastry topped with cream cheese filling and raspberries. They come together in just 30 minutes, and make a nice breakfast or dessert.
My easy raspberry cheese danishes are light, flaky, and filled with a rich cream cheese filling. They’re topped with sugar dusted raspberries that bake down into a soft and juicy fruit topping. The best part about this recipe is that they’re ready to pop into the oven with just ten minutes of prep.
My secret weapon in this recipe is the puff pastry. Instead of making a light and flaky dough by hand, which is time consuming and tricky, puff pastry takes that task off our plate. It will save you heaps of time in the kitchen! And at the same time, you get the satisfaction of making a beautiful breakfast pastry from scratch.
If you don’t love raspberries, try using your favorite fruit instead. Add blueberries, strawberries, or a dollop of your favorite jam before baking. It’s a fantastic recipe to keep in your arsenal, because you can mix up the flavors each time you bake them.
Easy Raspberry Cheese Danishes
- 1 pint raspberries
- 1 tablespoon granulated sugar to coat raspberries
- 1 sheet puff pastry thawed
- 1 egg
- 4 ounces cream cheese room temperature
- 3 tablespoons granulated sugar for cream cheese filling
- 1/2 teaspoon vanilla extract
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
- In a small bowl, add raspberries and 1 tablespoon of granulated sugar. Stir to coat and set aside.
- Roll puff pastry sheet with a rolling pin to remove creases. Cut into six rectangles, about 3" x 4.5". With a knife, score a border around each puff pastry rectangle, about 3/4" in from the edges. This is where you will put your cream cheese filling.
- In a small bowl, whisk together egg and water. Brush egg wash onto the borders of each pastry.
- In a bowl, combine cream cheese, granulated sugar, and vanilla extract. Spread filling onto each pastry inside the scored border. Top cream cheese filling with sugared raspberries, top down.
- Bake for 12-14 minutes, or until edges are browned. Remove and allow to cool for 2-3 minutes before removing from baking sheet. Can be served warm or room temperature.
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