How to Make a Quick and Easy Raspberry Danish Using Store-Bought Pastry Sheets

This Raspberry Danish is light and flaky. Surprise your family with this easy to make braided raspberry cream cheese pastry.

Easy-Raspberry-Danish-Recipe

This cream cheese raspberry danish is the perfect breakfast, dessert or just a  sweet treat.  If you have no time to make homemade puff pastry there is nothing wrong with using a quick and already made pastry sheet. I’m all for making things from scratch like my Rich & Creamy Rice Pudding but let’s be real here. Sometimes I don’t want to spend hours in the kitchen. So a quick tweak is always welcome in this house!

Flaky-Raspberry-Pastry

 homemade raspberry jam.

This raspberry jam is so simple to make. I try making recipes that are fuss-free and this raspberry jam is definitely one of those. To make this jam all you need is four ingredients: Sugar, cornstarch, water, and some fresh raspberries. Frozen raspberries work as well!

How to make the Raspberry Jam:

In a saucepan combine the fresh raspberries, sugar, cornstarch and add some water. Constantly stir and bring to simmer and cook for about 4 to 5 minutes over medium-high heat

Raspberry,-cornstarch-and-sugar

Raspberry-Jam

Keep cooking and stirring until the mixture starts to thicken. Remove from the heat and let it cool completely.

Homemade-Jam

How to make the cream cheese filling:

The other part of this easy recipe is the cheese filling. The cream cheese filling is creamy and zesty. In combination with the sweetness from the raspberry jam, this cream cheese filling will make your taste buds tingle:) The ingredients needed to make this consist of cream cheese, sugar, an egg yolk, vanilla extract, and lemon juice and zest.

First, In a standing mixer, or a hand mixer beat the cream cheese for about 3 minutes until fluffyPastry Recipe

Add the sugar, egg yolk, lemon juice, and some extract vanilla and beat for 2 extra minutes

Add some lemon zest to the mixture (optional). Now that the cream cheese filling is ready we can start assembling the Danish

Cream Cheese

Now let’s combine all the raspberry jam and cream cheese filling onto the puff pastry.

The first step is to unfold the puff pastry sheets onto a lightly floured surface. With a rolling pin, roll to make them into an even square. Using a brush remove any excess flour. Using a spoon, smear cream cheese mixture onto the center of the pastry

Then proceed to add a few tablespoons of the raspberry jam on top of the cream cheese mixture and lightly spread it

Raspberry-Pastry-Braid

With a knife, make diagonal cuts (about one inch apart) on both sides

Easy danish

Fold each flap over and pinch to seal. This will prevent leaks while the pastry is baking.

Next, make about 8 slits on each side. Make sure each side has the same amount of flaps. Start folding the strips of dough over the filling alternating sides until all is braided

next, brush the pastry with a beaten egg and sprinkle some sugar on top.

Brush with egg w

Bake at 375 degrees F for 25-30 minutes or until golden brown. Allow cooling for at least 10 minutes before adding icing (optional)

Raspberry-Danish

Drizzle the icing over the Danish and enjoy!

Raspberry-Cream-Cheese-Pastry

Pin for later 🙂

Raspberry Danish

Below you will find an easily printable recipe card. Please, feel free to leave any comments and/or suggestions. I would be delighted to hear from you all.

Until the next one…

Love E.S

 

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HOW TO MAKE A QUICK AND EASY RASPBERRY DANISH USING STORE-BOUGHT PASTRY SHEETS

This Raspberry pastry is light and flaky and the filling is complemented perfectly with the crispy and buttery pastry sheet.
5 from 2 votes
Print Pin Rate
Course: baking and desserts
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings (each danish pastry)
Calories: 777kcal

Ingredients

Raspberry Jam:

  • 1 cup raspberries fresh or frozen
  • 3 tablespoons water
  • 1 ½ tablespoon cornstarch
  • ½ cup light brown sugar

Filling:

  • 1 8 oz cream cheese softened at room temperature
  • ½ cup light brown sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • Some lemon zest

Pastry:

  • 1 box puff pastry it brings 2 sheets

To make the egg wash:

  • 1 egg
  • 1 tablespoon water

Some extra coarse sugar for sprinkling pastry.

    Icing:

    • 1 cup powdered sugar
    • 1/4 cup heavy cream or milk
    • 1 teaspoon vanilla extract

    Instructions

    HOW TO MAKE THE RASPBERRY JAM:

    •  In a saucepan combine the fresh raspberries, sugar, cornstarch and add some water. Constantly stir and bring to simmer and cook for about 4 to 5 minutes over medium-high heat
    • Keep cooking and stirring until the mixture starts to thicken. Remove from the heat and let it cool completely.

    HOW TO MAKE THE CREAM CHEESE FILLING:

    • First, In a standing mixer, beat the cream cheese for about 3 minutes until fluffy
    • Add the sugar, egg yolk, lemon juice, and some extract vanilla and beat for 2 extra minutes
    • Add some lemon zest to the mixture (optional). Now that the cream cheese filling is ready we can start assembling the Danish

    NOW LET’S COMBINE ALL THE RASPBERRY JAM AND CREAM CHEESE FILLING ONTO THE PUFF PASTRY.

    • The first step is to unfold the puff pastry sheets onto a lightly floured surface. With a rolling pin, roll to make them into an even square. Using a brush remove any excess flour. Using a spoon, smear cream cheese mixture onto the center of the pastry
    • Then proceed to add a few tablespoons of the raspberry jam on top of the cream cheese mixture and lightly spread it
    • With a knife, make diagonal cuts (about one inch apart) on both sides
    • Fold each flap over and pinch to seal. This will prevent leaks while the pastry is baking.
    • Next, make about 8 slits on each side. Make sure each side has the same amount of flaps. Start folding the strips of dough over the filling alternating sides until all is braided
    • next, brush the pastry with a beaten egg and sprinkle some sugar on top.
    • Bake at 375 degrees F for 25-30 minutes or until golden brown. Allow cooling for at least 10 minutes before adding icing (optional)

    How to Make Icing

    • Combined powered sugar, vanilla, and heavy cream. Whisk until all is incorporated and smooth. make sure the icing is not too thin as it will run off the Danish

    Nutrition

    Serving: 1serving | Calories: 777kcal | Carbohydrates: 118g | Protein: 7g | Fat: 31g | Saturated Fat: 10g | Cholesterol: 107mg | Sodium: 194mg | Potassium: 182mg | Fiber: 2g | Sugar: 84g | Vitamin A: 340IU | Vitamin C: 8.3mg | Calcium: 81mg | Iron: 2.5mg

    *Nutritional Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate.

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