Raspberry Danish: Flaky, Buttery Pastry With Sweet Cream Cheese and Bright Berry Swirl

1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Keep puff pastry cold; warm pastry won’t puff as nicely.

2) Cut and shape

1. Unfold puff pastry and cut into 6 squares (or 8 smaller squares for mini danishes).
2. Score a smaller square inside each piece, about 1/2-inch from the edge (don’t cut through). This creates a puffy border.
3. Dock (poke) the center lightly with a fork to keep it from over-puffing.

3) Make the cream cheese filling

1. Mix cream cheese, powdered sugar, vanilla, and salt until smooth.
2. Spoon about 1 tablespoon into the center of each square.

4) Add raspberry

1. Top the cream cheese with 1–2 teaspoons raspberry preserves.
2. Swirl gently with a toothpick for a marbled look (optional).

5) Egg wash + bake

1. Brush the borders with egg wash (avoid the filling area).
2. Bake 15–18 minutes, until puffed and deeply golden.
3. Cool 10 minutes before glazing.

6) Glaze

1. Whisk powdered sugar, milk, vanilla, and salt until smooth.
2. Drizzle over slightly warm (or cooled) danishes.

Serving and Storage:

Raspberry danishes are best enjoyed the day they’re baked—when the pastry is at peak crispness. They’re perfect with coffee
or tea, and they look beautiful on a brunch table.

• Room temperature: 1 day (covered loosely).
• Refrigerator: up to 3 days (airtight). Re-crisp in oven or air fryer before serving.
• Reheat: 350°F (175°C) for 5–7 minutes or air fryer 320°F (160°C) for 3–4 minutes.
• Freezing: freeze unglazed danishes up to 1 month; thaw and reheat, then glaze.

Tips:

• Keep puff pastry cold: cold butter layers create the best puff.
• Score the border: it helps the edges rise while the center stays filled.
• Don’t overfill: too much jam can bubble over and burn.
• Seedless jam: gives a smooth bakery-style bite.
• Glaze control: thicker glaze = bold white lines; thinner glaze = light drizzle.

Variations:

• Mixed berry: use blueberry or strawberry preserves (or swirl two flavors).
• Lemon raspberry: add 1 tsp lemon zest to the cream cheese filling.
• Almond raspberry: add 1/4 tsp almond extract and top with sliced almonds.
• Chocolate raspberry: add mini chocolate chips in the cream cheese layer.
• Crescent shortcut: use crescent dough instead of puff pastry (less flaky but still delicious).

Conclusion:

A homemade Raspberry Danish is the perfect way to bring bakery vibes into your kitchen—without complicated pastry work.
Flaky puff pastry, creamy vanilla filling, and a bright raspberry swirl create a treat that feels fancy but is surprisingly
simple. Make a batch for brunch, holidays, or a weekend reward, and don’t be surprised if everyone asks for them again.

FAQ:

Can I use fresh raspberries instead of jam?

Yes. Toss raspberries with a little sugar and cornstarch, then spoon onto the cream cheese. Jam is easier and more reliable,
but fresh works beautifully.

Why did my pastry not puff?

Puff pastry must stay cold. If it warms too much before baking, layers melt and you lose lift. Chill shaped danishes
10 minutes before baking if your kitchen is warm.

Can I make these ahead for brunch?

Yes. Assemble and refrigerate (covered) overnight, then bake in the morning. Add glaze after baking.

Do I need to use egg wash?

It’s optional, but it helps the pastry turn shiny and deep golden.

What’s the best way to keep them crisp?

Store loosely covered at room temperature for the first day. For leftovers, reheat in the oven or air fryer to restore crispness.