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Ingredients
- 1 sheet puff pastry (about 8-10 oz), thawed according to package directions
- 8 oz cream cheese, softened to room temperature
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon lemon zest
- 1 cup fresh raspberries
- 1 large egg, beaten with 1 tablespoon water for egg wash
- 2 tablespoons powdered sugar for dusting
Before you start
Equipment You'll Need
- Baking sheet
- Parchment paper
- Medium mixing bowl
- Electric mixer or whisk
- Rolling pin
- Sharp knife or pizza cutter
- Pastry brush
- Small bowl for egg wash
- Wire cooling rack
- Fine-mesh sieve for dusting
Safety Tips & Important Notes
Follow these for best results and safety.
- Keep puff pastry cold while working with it. If it becomes too warm and sticky, refrigerate for 10 minutes before continuing.
- Don't overfill the Danishes, as the cream cheese mixture will spread slightly during baking.
- The scored border will puff up during baking, creating a natural frame around the filling.
- For a glossy finish, make sure to brush the borders generously with egg wash.
- If using frozen raspberries, do not thaw them first or they will release too much moisture.
Instructions
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Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
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In a medium bowl, beat together the softened cream cheese, granulated sugar, egg yolk, vanilla extract, and lemon zest until smooth and creamy.
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Unfold the thawed puff pastry sheet on a lightly floured surface and roll it out slightly to smooth any creases, creating a rectangle about 10x12 inches.
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Cut the pastry into 8 equal rectangles, each approximately 3x5 inches.
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Using a sharp knife, score a border about 1/2 inch from the edges of each rectangle, being careful not to cut all the way through the pastry.
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Place the pastry rectangles on the prepared baking sheet, spacing them about 2 inches apart.
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Brush the borders of each rectangle with the egg wash, avoiding the center area.
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Spoon about 2 tablespoons of the cream cheese mixture into the center of each rectangle, spreading it gently within the scored border.
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Arrange 4-6 fresh raspberries on top of the cream cheese filling on each Danish.
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Bake for 18-20 minutes, or until the pastry is puffed and golden brown around the edges.
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Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
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Once cooled slightly, dust the Danishes with powdered sugar using a fine-mesh sieve.
Chef's notes
These Danishes are best served warm or at room temperature on the day they're made.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 5-7 minutes to crisp the pastry.
You can substitute blueberries, blackberries, or sliced strawberries for the raspberries.
For a finishing touch, drizzle with a simple glaze made from powdered sugar and milk instead of dusting with powdered sugar.
Make sure cream cheese is fully softened before mixing to avoid lumps in the filling.
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