Whether it’s breakfast, brunch or dessert, this Raspberry Danish recipe is just what you need.
These raspberry Danish pastries taste like the ones from your favorite bakery but come together quickly with minimal effort. Use the method below as a guide and feel free to customize the fillings and shapes to your taste.
This Raspberry Danish has become one of my go-to recipes. Store-bought frozen puff pastry is a convenient shortcut that still delivers impressive, buttery layers. These danishes work well as a breakfast treat, a snack, or a simple dessert to serve after a savory main course.
- Quick: The cream cheese filling whips up in minutes, you mix a simple raspberry topping, assemble, and bake.
- Delicious: Sweet raspberry jam and fresh berries paired with tangy cream cheese create a balanced and addictive flavor.
- Easy but impressive: Using good-quality frozen puff pastry makes it simple to produce bakery-style pastries at home.
- Perfect for breakfast: These flaky danishes pair beautifully with strong coffee for a classic morning treat.
For ingredient amounts and printable instructions, see the recipe card below.
Table of Contents
Ingredients
- Frozen puff pastry – use good-quality butter puff pastry when possible; weight varies by region. Follow package instructions for thawing.
- Cream cheese – full fat is best; remove from the fridge 30–40 minutes before mixing so it’s smooth and lump-free.
- Powdered sugar – this fine sugar helps the filling set because it contains a small amount of cornstarch. If you use granulated sugar, add a little cornstarch to help the filling hold.
- Egg – use the yolk in the cream cheese filling to enrich and help it set. Reserve the white to brush on the pastry so it browns nicely.
- Lemon – finely grated lemon zest adds brightness to the filling; avoid the bitter white pith. Save some juice for the icing.
- Vanilla extract – natural vanilla adds depth; vanilla paste or a scraped bean also work well.
- Raspberry jam – choose a good-quality jam as it contributes much of the flavor.
- Fresh raspberries – a handful of fresh berries adds texture and color. If you can’t get fresh raspberries, increase the jam slightly instead of using frozen fruit.
Instructions
Preheat the oven to 400ºF (200ºC) and line two large baking sheets with parchment paper.
Combine fresh raspberries with raspberry jam in a small bowl to make the raspberry mix.
Beat the cream cheese with powdered sugar, egg yolk, lemon zest and vanilla until smooth and creamy.
Cut the thawed but still cool puff pastry into squares (about 5 x 5 inches / 12.5 x 12.5 cm) or shapes you prefer. Fold each corner toward the center and press so the dough sticks. Prick the center of each pastry with a fork to prevent excessive puffing.
Place the folded pastries on the prepared sheets, brush lightly with the reserved egg white, spoon a generous amount of the cream cheese filling into the center of each, and top with the raspberry mixture.
Bake for 15–20 minutes, until golden brown and puffed.
While they cool on wire racks, whisk powdered sugar with lemon juice until you reach a drizzling consistency. When the danishes are cool, drizzle the icing over them.
Hint: Prick the centers before baking to stop the pastry from rising excessively in the middle and causing the filling to spill over.
Substitutions
- Powdered sugar can be swapped for granulated sugar plus a little cornstarch to help the filling set.
- Food-grade lemon oil may replace lemon zest in a pinch, though zest gives the best fresh citrus aroma.
Variations
Small swaps change the character of these danishes easily:
- Swap raspberries for blueberries, blackberries, strawberries or cherries. If fresh fruit isn’t available, use more jam.
- Skip the icing and dust pastries with powdered sugar just before serving.
- Use orange or lime zest instead of lemon for a different citrus note.
- After brushing with egg wash, sprinkle with demerara sugar for extra crunch and sparkle.
Storage
These raspberry danishes are best enjoyed fresh. Store leftovers in an airtight container in the refrigerator for 2–3 days. Reheat in a hot oven for 5–10 minutes to refresh the pastry; the icing may soften when warmed.
Tips for Success
- This recipe is adaptable — cut larger or smaller squares, rectangles, rounds, or use different shapes to suit the puff pastry you have.
- Use puff pastry while it is cool but pliable; if it becomes too soft, chill it briefly to make it easier to handle.
- Avoid overfilling the centers; too much filling can run off during baking.
- Ensure your oven is fully preheated. Puff pastry needs a hot oven to rise and become flaky; if the oven is not hot enough, the pastry can turn soggy.
FAQ
You can assemble the pastries and freeze them unbaked. When ready, thaw and bake as directed. The recipe is quick enough that many cooks prefer to assemble and bake on the same day.
Yes. Cool completely, wrap tightly in two layers of plastic wrap, and freeze. Reheat from thawed or bake from frozen following package and recipe guidance.
They are different. Danish pastry is a yeast-leavened, enriched dough that is more bread-like, while puff pastry relies on laminated layers and steam to rise and is lighter and flakier. You can make true Danish dough as an alternative, but frozen puff pastry is an easy and tasty shortcut for these danishes.
Serving Suggestions
Serve these Raspberry Danish pastries at brunch with coffee or tea. They also work well as a simple dessert with a scoop of vanilla ice cream after a casual dinner.
Made this recipe? If you tried it, please consider leaving a star rating and a short review below.
Raspberry Danish Recipe
Ingredients
- 17.3 ounce package (490 grams) frozen, store-bought puff pastry (one standard US box)
- ¼ cup raspberry jam
- 1 cup (125 grams) fresh raspberries
- 8 ounces (226 grams) cream cheese (room temperature)
- ¼ cup powdered sugar (increase if you like sweeter)
- 1 egg yolk (reserve the egg white to brush before baking)
- 1 teaspoon finely grated lemon zest
- 1 teaspoon vanilla extract
Icing
- ½ cup powdered sugar (sifted)
- 2-3 teaspoons lemon juice
Instructions
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Thaw puff pastry according to package directions and keep it chilled until you are ready to cut and shape it.
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Preheat oven to 400ºF (200ºC) and line two large baking sheets with parchment paper.
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In a small bowl combine raspberry jam and fresh raspberries.
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Beat the cream cheese with powdered sugar, egg yolk, lemon zest and vanilla until smooth. Set aside.
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Cut the chilled puff pastry into 12 squares (approximately 5 x 5 inches). Fold each corner toward the center and press to seal. Prick the center of each pastry with a fork.
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Arrange pastries on the prepared sheets, brush lightly with reserved egg white, spoon in the cream cheese filling and top with the raspberry mixture.
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Bake for 15–20 minutes until golden brown and puffed. Cool on a wire rack.
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Whisk the icing: sift powdered sugar, combine with 2 teaspoons lemon juice and add more juice as needed to make a drizzling consistency. When danishes are cool, drizzle with icing.
Notes
- Use the weight on the puff pastry package as a guide — sheet counts and sizes vary by brand and region.
- The size and shape of the danishes are flexible. Cut to suit the pastry sheets you have; exact measurements aren’t critical.
Tips for Success
- Preheat the oven well so the pastry rises and becomes flaky.
- Keep the puff pastry cool while working with it to avoid stickiness.
- Avoid overfilling, which can cause the filling to run during baking.
See the Tips and FAQ sections above for additional guidance.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate. For precise values, calculate using the exact ingredients and brands you use.