Introduction:
A warm Raspberry Danish is one of those bakery treats that feels instantly special—flaky, buttery layers,
a creamy center, and that pop of tangy-sweet raspberry that makes every bite taste bright and luxurious. The good news?
You don’t need a pastry chef’s résumé to make it at home. With store-bought puff pastry (or crescent dough in a pinch),
you can create danishes that look impressive, smell incredible, and taste like you picked them up from a fancy café.
What makes a raspberry danish unforgettable is the contrast: crisp golden edges, a soft center, creamy filling, and
fruit that cuts through the richness. This recipe uses a simple cream cheese filling and raspberry preserves (or fresh
raspberries if you want a more “from-scratch” feel). Finish with a vanilla glaze and you’ve got a dessert-breakfast hybrid
that disappears fast—especially with coffee on the side.
Whether you’re making these for brunch, holidays, a weekend treat, or a last-minute dessert, this method is easy,
customizable, and reliably delicious.
Ingredients:
For the danish
- 1 sheet puff pastry, thawed (from a 2-sheet package)
- 4 oz (115g) cream cheese, softened
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
- 1/3 cup raspberry preserves (seedless if preferred)
- 1 egg, beaten (egg wash)
Optional toppings
- Fresh raspberries (for garnish)
- Sliced almonds (toasted adds great flavor)
- Powdered sugar (dusting)
Vanilla glaze (recommended)
- 1 cup (120g) powdered sugar
- 1–2 tbsp milk or cream
- 1/2 tsp vanilla extract
- Pinch of salt
