Can I make these Raspberry Danishes ahead of time?

Yes, you can prepare the pastries ahead of time by assembling them and freezing them before baking. Once they are firm from the freezer, store them in an airtight container for up to 2 months. Bake them straight from the freezer, adding a few extra minutes to the bake time.

Can I use frozen raspberries for this recipe?

Absolutely! Frozen raspberries work just as well as fresh. Just make sure to thaw and pat them dry to remove any excess moisture before using them in the filling.

How long do leftover Raspberry Danishes last?

Store baked Raspberry Danishes in the refrigerator for up to 3-4 days. For longer storage, freeze them in an airtight container for up to 2 months. Reheat in the oven for the best texture.

Raspberry Danish Recipe – Easy, Flaky & Delicious

Description

This Raspberry Danish recipe combines fresh raspberries, sweetened cream cheese, and flaky puff pastry for a delicious breakfast or dessert. The result is a perfect blend of sweet, tangy, and buttery flavors that will make your taste buds dance.

Ingredients

Scale

1 sheet frozen puff pastry, thawed
4 ounces fresh raspberries
4 ounces cream cheese, softened
⅓ cup powdered sugar (plus extra to garnish)
½ teaspoon vanilla extract
1 egg (for egg wash)
Flour for sprinkling on cutting board

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Instructions

In a medium bowl, combine the cream cheese, powdered sugar, and vanilla extract. Use a mixer to blend until smooth.
Sprinkle a little flour on your countertop and roll out the puff pastry into a 10.5-inch square, about ⅛-inch thick.
Cut the pastry into 9 squares, each 3.5 inches by 3.5 inches.
Place a dollop of the cream cheese mixture (about 1 tablespoon) into the center of each square.
Top the cream cheese mixture with 4-5 raspberries.
Fold the corners of each square to create a triangular shape and seal the edges to keep the filling inside.
Place the pastries on a parchment-lined sheet pan and freeze for at least 30 minutes.
Preheat your oven to 400°F (200°C).
After the pastries are firm, brush each with egg wash and bake for 25-30 minutes until golden brown.
Once baked, sprinkle with powdered sugar and serve warm.

Notes

For a different flavor, you can replace raspberries with other berries like strawberries, blackberries, or blueberries.
If using frozen raspberries, make sure to thaw and pat them dry to remove excess moisture.
You can make the pastries ahead of time by assembling them and freezing before baking. They can be stored in the freezer for up to 2 months.
If your raspberries are tart, you may want to adjust the sweetness by adding more powdered sugar to the cream cheese filling.

Nutrition

Serving Size: 1 Danish
Calories: 155 kcal
Sugar: 6g
Sodium: 64mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 1g
Protein: 4g
Cholesterol: 54mg