Can I make Raspberry Danish ahead of time?

Yes! Raspberry Danishes are perfect for prepping in advance. After assembling, freeze them on a baking sheet until firm. Transfer to an airtight container or freezer-safe bag and store for up to 2 months. When ready to bake, place them directly on a parchment-lined sheet and add a few extra minutes to the baking time. No need to thaw first.

How should I store leftover Raspberry Danish?

Because of the cream cheese filling, Raspberry Danishes should be stored in the refrigerator. Place them in an airtight container and keep them chilled for up to 4 days. To reheat, pop them in a 375°F oven for a few minutes until warm and crisp. Avoid microwaving, as it can make the pastry soggy.

Can I use other fruits in this Raspberry Danish recipe?

Absolutely. This recipe is very versatile. Swap raspberries for blueberries, blackberries, sliced strawberries, or even peaches for a seasonal twist. You can also use a dollop of fruit preserves or jam if fresh fruit isn’t available. Just be sure to adjust the sweetness of your cream cheese filling accordingly.

Raspberry Danish – Easy Recipe

Name: Raspberry Danish
Prep time: 15 min
Cook time: 25 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 sheet puff pastry (8.8 ounces), thawed and refrigerated; 4 ounces cream cheese, softened; 1 1/2 ounces powdered sugar (plus extra for garnish); 1/2 teaspoon vanilla extract; 5 ounces fresh raspberries; 1 egg; 1 tablespoon cold water; Pinch of salt; Flour, for dusting the surface

Description

This Raspberry Danish recipe features buttery puff pastry filled with sweetened cream cheese and fresh raspberries, baked to golden perfection. It’s a simple yet elegant treat ideal for breakfast, brunch, or dessert.

Ingredients

Scale

1 sheet puff pastry (8.8 ounces), thawed and refrigerated
4 ounces cream cheese, softened
1 1/2 ounces powdered sugar (plus extra for garnish)
1/2 teaspoon vanilla extract
5 ounces fresh raspberries
1 egg
1 tablespoon cold water
Pinch of salt
Flour, for dusting the surface

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Instructions

Preheat oven to 400°F (200°C). Defrost puff pastry in the refrigerator until pliable.
In a bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth. Taste and adjust sweetness if needed.
In a separate small bowl, whisk the egg with 1 tablespoon cold water and a pinch of salt to make an egg wash.
Roll out puff pastry on a lightly floured surface into a 10.5-inch square about 1/8-inch thick. Cut into nine 3.5-inch squares.
Place just under 1 tablespoon of the cream cheese mixture in the center of each square and top with 3–4 raspberries.
Brush one corner of each square with egg wash, fold the opposite corner over it, and press to seal.
Transfer the pastries onto a parchment-lined sheet pan or plate. Freeze for at least 30 minutes until firm.
Place the chilled pastries 2 inches apart on a baking sheet. Brush the tops with egg wash.
Bake for 25–30 minutes until golden brown and puffed. Cool slightly and dust with powdered sugar before serving.

Notes

Use frozen raspberries if fresh are unavailable—thaw and pat dry before using.
Don’t skip the freezing step; it helps the pastries retain their shape during baking.
Store leftovers in the fridge for 3–4 days or freeze up to 2 months.
Reheat in a 375°F oven to restore crispness.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: American

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