Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Lightly flour a clean surface. Unfold the thawed puff pastry sheet. If it’s a large sheet, you may want to cut it in half to work with more manageable portions. Gently roll out the pastry slightly if it seems too thick, but avoid making it too thin; you want it to puff up nicely. Cut the pastry into squares, approximately 4x4 inches each. You should get about 6-8 squares depending on your starting size.1 sheet frozen puff pastry, thawed according to package directions
- In a medium bowl, combine the softened cream cheese and granulated sugar. Beat with an electric mixer or a whisk until smooth and creamy. Add the egg yolk and vanilla extract, and beat again until well combined and fluffy. This filling is the luscious heart of your Danish.4 ounces cream cheese, softened, 1/4 cup granulated sugar, 1 large egg yolk, 1 teaspoon vanilla extract
- Place the puff pastry squares on a baking sheet lined with parchment paper. This prevents sticking and makes cleanup a breeze. For each square, use a sharp knife to lightly score a border about 1/2 inch from the edges, being careful not to cut all the way through. This scored border will help the edges puff up and create a frame for the filling.1 sheet frozen puff pastry, thawed according to package directions
- Spoon about a tablespoon of the cream cheese mixture into the center of each puff pastry square, within the scored border. Then, spoon about a tablespoon of the raspberry jam or preserves over the cream cheese filling. Aim to keep the fillings within the scored area to prevent them from seeping out during baking.4 ounces cream cheese, softened, 1/2 cup raspberry jam or preserves
- In a small bowl, whisk together the 1 tablespoon of milk or heavy cream with a tiny splash of water. This mixture, known as an egg wash, will give your Danish a beautiful golden sheen and professional finish.1 tablespoon milk or heavy cream
- Lightly brush the scored edges of the puff pastry with the egg wash. This is what gives the crust that irresistible golden-brown hue. Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the puff pastry is puffed, golden brown, and the filling is set. Keep an eye on them as puff pastry can brown quickly.1 sheet frozen puff pastry, thawed according to package directions, 1 tablespoon milk or heavy cream
- Once baked, carefully remove the Danishes from the oven. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool further. Before serving, you can dust them with powdered sugar for an extra touch of sweetness and elegance, or garnish with a few fresh raspberries.Powdered sugar, Fresh raspberries
Notes
Leftover Easy Raspberry Danishes can be stored in an airtight container at room temperature for 1-2 days. For extended freshness, refrigerate for up to 3-4 days. Reheat in oven at 300°F (150°C) for 5-7 minutes. To freeze, wrap cooled Danishes tightly and store in a freezer-safe bag for up to 1 month.