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Starting with a package of puff pastry makes this Raspberry Danish quick & easy! The creamy raspberry filling is surrounded by flaky pastry and drizzled with a simple icing. Beautiful & delicious!

Raspberry danish with a drizzle of icing on top.

Puff pastry is one of the most under-rated recipe shortcuts out there. It’s so easy to work with and creates the most flaky, buttery pastries imaginable in a short amount of time.

This Raspberry Danish made with puff pastry is no exception. It’s filled with a simple cream cheese and raspberry filling for a mouth-watering combination that’s sure to impress your family and guests.

This recipe reminds me of the butterbraids we did as fundraisers growing up – anyone remember those?! And for those of you in the Midwest who are lucky enough to live near a Casey’s General Store, it also reminds me of a raspberry flip. Never had one? Do yourself a favor and try one! Or just make this recipe – basically the same thing! 😉

Why I LOVE this Raspberry Danish

  • I love any recipe that looks WAY fancier than it is!  And this is one of them!
  • It’s great for breakfast, brunch, snack-time or even a delicious dessert!
  • It’s easy to customize with different fruits – try blackberry, strawberry or blueberry!
ingredients needed to make a raspberry danish with puff pastry

Raspberry Danish Ingredients

  • Puff Pastry – You can find deliciously flaky puff pastry in the freezer section of grocery stores near the frozen desserts and whipped topping. The only brand I typically see available is Pepperidge Farm and it comes in a package with two sheets.
  • Cream Cheese – You can use regular or the ⅓ less fat cream cheese.  You’ll want to be sure bring it to room temperature before using.
  • Powdered Sugar – You’ll need powdered sugar for the filling AND for the icing.
  • Vanilla Extract
  • Raspberry Pie Filling or Jam – I typically use raspberry pie filling, but regular or seedless raspberry jam works great too.
  • Egg
  • Milk or Heavy Cream

How to Make a Raspberry Danish with Puff Pastry

This raspberry danish recipe comes together super quickly. 

Remove the puff pastry dough from the freezer and let it thaw for 5-10 minutes.

While you’re waiting for the pastry to soften a bit, use a electric mixer to combine the tangy cream cheese filling ingredients.

A sheet of puff pastry with strips cut on both sides of it.

Unfold each puff pastry sheet and cut the outer two folds into 10-12 strips. I find it easiest to use a pizza cutter, but you could certainly use a sharp knife, too.

A sheet of puff pastry with strips cut on both sides of it and cream cheese filling down the center.

Divide the cream cheese filling over the center of the puff pastries and spread.

A sheet of puff pastry with strips cut on both sides of it, cream cheese spread down the center and raspberry filling on top.

Divide the fruit filling over the cream cheese filling and spread to an even layer.

Raspberry braid in the making!!  Strips of puff pastry being folded over the cream cheese and raspberry fillings.

Fold cut pieces of puff pastry over the filling, alternating sides, to create a braid look.

Raspberry braid.

Finish the folding and use a pizza cutter to remove the excess dough at the end of the braid, if desired.

Pastry brush adding egg wash to a puff pastry braid.

Use a pastry brush to coat the braid with egg wash and chill in the freezer for 15 minutes. 

Once the oven is pre-heated, pop the pastry into the hot oven and bake until golden brown.

icing being drizzled over a raspberry danish braid

Finally, you’ll whisk together the icing, adding just enough milk or heavy cream to make it the perfect thickness for drizzling!

Drizzle the pastry with icing, cut into strips and enjoy!!

raspberry danish on a white plate ready to enjoy

What is considered a “Danish pastry?”

Danish pastries are made with a sweet, flaky laminated dough, similar to puff pastry. Though this Raspberry Danish is made with a store-bought puff pastry (which isn’t sweetened), it’s the same concept and the filling & icing makes up for the “lack” of sweetness in the dough. 

Danishes come in various shapes and sizes, with a wide range of fillings and toppings, making them a beloved treat for breakfast, brunch, or dessert in Denmark. Danishes can be filled with a variety of sweet or savory fillings.

How to Store Leftover Raspberry Danish

Let it cool completely then store in an airtight container or wrap gently in plastic wrap.  Refrigerate for up to 5 days.

Other Popular Breakfast Pastries

raspberry danish cut into strips on a cutting board

Next time you’re signed up to make a delicious pastry for an event, make some Raspberry Danishes!!  They can be enjoyed as a quick breakfast treat, a brunch item, a dessert, or even as a snack with coffee or tea.

Connect with Dance Around the Kitchen!

Follow on PinterestInstagram and Facebook so you never miss a recipe!! And as always, thank you for following along with my blog, making my recipes, liking and sharing on social media and any other way you support Dance Around the Kitchen!  -Kelsey

raspberry danish
4.29 from 7 votes

Raspberry Danish

Author: Kelsey
Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 15 minutes
Total Time 45 minutes
12
Starting with a package of puff pastry makes this Raspberry Danish quick & easy! The creamy filling is surrounded by flaky pastry and drizzled with a simple icing.

Equipment

  • One Large Sheet Pan

Ingredients
 

  • One 17.3 ounce box puff pastry includes 2 sheets
  • 4 ounces cream cheese softened
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 1/4 cup raspberry jam or pie filling
  • 1 egg yolk
  • 1 tablespoon water

Icing

  • 1 cup powdered sugar
  • 1 1/2 tablespoons milk

Instructions

  • Preheat oven to 400°F and line a baking sheet with parchment paper.
  • Remove both sheets of puff pastry from the freezer and let set on the counter for 5-10 minutes.
  • While the puff pastry is thawing a bit, combine the softened cream cheese, powdered sugar and vanilla in a small mixing bowl; set aside.
  • In a separate small bowl, combine the egg yolk and water; set aside.
  • Unfold each of the puff pastry sheets on a lightly floured surface. (Use your warm fingers to press the folds back together if they break when opened.)
  • Use a pizza cutter to cut the outer folds of the pastries into 10-12 strips. (See photos above for a better visual).
  • Divide the cream cheese mixture between the two pastries in the center fold of each.
  • Spread the raspberry jam (or pie filling) over the cream cheese.
  • Fold the strips over the filling alternately to create a "braid."
  • Transfer the braids to the prepared large baking sheet and brush with the egg wash (egg yolk + water).
  • Place the pan of braids into the freezer for 15-20 minutes (this will help it really puff up in the oven!).
  • Bake for 15-17 minutes, or until golden brown.
  • Combine icing ingredients and drizzle over the warm pastry.
  • Cut into slices and enjoy this sweet pastry!

Notes

This recipe can easily be halved to create just one braid.  Simply halve each of the ingredients and bake the same amount of time.
Other flavors of jam can be used as well – try strawberry, blueberry, blackberry or keep it simple with just the cream cheese filling.

Nutrition

Calories: 331kcal | Carbohydrates: 36g | Protein: 3.8g | Fat: 19.2g | Saturated Fat: 6g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 9.8g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 133mg | Potassium: 42mg | Fiber: 0.6g | Sugar: 18g | Vitamin A: 123IU | Calcium: 17mg | Iron: 1mg
“Dance Around the Kitchen” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating




30 Comments

  1. While this looks good it’s hardly a Danish. First danish pastry doughs are based both on fat/steam and yeast whereas puff pastry is only on the fst/steam part. This gives a different taste and texture. Second what is called a Danish in the States is the spandauer in Denmark and this has no resemblance to that.

    Maybe a raspberry puff bar or something like that.

    1. Hi Adam – I totally see where you’re coming from. This is technically not a Danish (with yeast and a laminated pastry), however I don’t think that’ll be a concern for most people. I figured it would be a good name as it has many similarities of a Danish (the laminated pastry and a fruit filling) and would be more descriptive than a “puff” per se. It’ll be interesting to see if anyone from other countries comment with name suggestions, too, since pastries have different names/meanings in different places!

  2. Made this for Easter brunch, first time I’ve used puff pastry. So simple and so delicious!

  3. “In a separate small bowl, combine the egg yolk and water; set aside.” Where do you use this in the recipe?

    1. Hi Regina – That’s the egg wash. However, I just updated the recipe to be a little more clear on that. Thanks for asking the question, because I’m sure you’re not the only one who’s wondered that! 🙂 -Kelsey

    2. Hi, it says what to do with it in the Instructions #10. ☺️

  4. I made this with homemade apricot jam. I had to bake longer than your instructions but it came out awesome. You don’t mention anything about combining the 2 pastry sheets together. I will definitely make again!

    1. Dominic Trisciuzzi says:

      I was confused about this too. If you read the instructions in depth it says to separate the cream cheese between the TWO puff pastries.

      Would be nice if it said that these instructions are for making two separate danishes.

      1. Hi Dominic – Thank you for your feedback! I just added a little more detail to the recipe to clarify. Thanks again! ~Kelsey

        1. 3 stars
          This was pretty and had good flavor but it wasn’t cooked all the way on the bottom (but had a clean toothpick). Next time; I’ll cook longer but tent w foil on top after it’s golden brown!
          Thanks for the recipe!

          1. Hi Betsy – A toothpick won’t be a good doneness test for this danish as the puff pastry is firm (rather than gooey) when uncooked. Using foil and tenting should work well. Enjoy!

  5. Dorothy Burns says:

    3 stars
    Something went wrong when I tried this recipe. The bottom and especially the middle of the pastry did not get done when the top was browned. It was gummy from the middle to the bottom. Maybe it’s not a good idea to freeze the pastries 15 minutes before baking!

    1. Same issue here! Bummed!

    2. I too did not get edible results, but I did NOT refreeze dough. After doing some research afterwards I learned that the REASON its important to freeze prior to cooking is to ensure that the butter within the pastry dough is cold and does not melt to quickly thereby allowing the pastry to rise to create that elevated puff. It is also crucial to have all ingredients at room temp, but not your pastry. Also, you do not want any of the egg wash to touch your seams on the end or it will affect the rise. While I appreciate the simple recipe, extending the “why” for certain steps not only helps your viewers achieve success but also reflects your own knowledge of the various steps.

  6. Caroline Sears says:

    5 stars
    I can’t wait to try this. Thank you for sharing it.

  7. Dina Walker says:

    I’m widening if this can be made ahead of time and frozen I backed for later use?

    1. That should be just fine! I’d just wait to bake until right before you’re ready to enjoy! 🙂 ~Kelsey

  8. Can I use cinnamon and sugar mixture in place of the fruit filling?

    1. You sure can give it a try!! Sounds delicious to me! 🙂 ~Kelsey

  9. 5 stars
    This was SO easy and delicious! I’ve never used puff pastry before. I had purchased a single roll/sheet of puff pastry, but it worked. I used a can of strawberry pie filling (blended to get rid of the bigger chunks), but I think the 1/4 c measurement of filling was a bit too much. Even so, none of the filling escaped my wonky “braid.” NOTES: You don’t need to preheat your oven until you put the pastry in the freezer for the 20 min to chill before baking. Prepare this directly onto the lined baking sheet because trying to transfer it after it’s put together is impossible. I had to bake mine for about 25 minutes.

  10. Are you supposed to use both sheets of puff pastry?

    1. Yes – the recipe calls for baking both sheets (dividing the filling between the two). However, you could do just one and halve the filling ingredients. ~Kelsey

      1. Hi there,
        I’m gonna try making this but when you say use two sheets of the puff pastry, do you put them on top of each other and use the filling in the layers or are you making two separate danishes?
        I’ve never used the puff pastry before so I just want to clarify before I make it.
        Thanks

  11. Maria Hunter says:

    This is the easiest and yet most exquisite dessert to bring to any family function or even to the very pickiest person.
    Thank you for sharing 👍🏻❤️

  12. 5 stars
    I can only find refrigerated dough vs frozen. How long would you leave it in the freezer before baking?

    1. Hi Sue – If you can only find refrigerated puff pastry, I’d form the braid, then pop it in the freeze for 30 minutes before baking. Hope that helps! ~Kelsey

  13. Jane Verdino says:

    Just made this Raspberry Danish! Oh, my!! So delicious, and easy to make following your instructions. My husband loved it, said it looked and tasted professional! Thank you for this great recipe!!
    Jane

  14. 4 stars
    Great recipe, I added a tablespoon of fresh lemon juice to the cream cheese mixture.

  15. 5 stars
    Family loves it with apple butter in place of jam! Absolutely easy and delicious treat!

  16. Rita Moore says:

    I have made it for game day ay my daughter’s home and it was gone in a matter of minutes..I am making it again today..I really enjoy it in the evening with a cup of coffee after dinner. I keep puff pastry in the refrigerator