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. Beautiful & delicious!Jump to Recipe
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 got a simple cream cheese filling, raspberry jam and is all bundled up in a layer of puff pastry.
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! 😉
Raspberry Danish Ingredients
- Puff Pastry – You can find puff pastry in the freezer section of the grocery store 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 1/3 less fat cream cheese.
- Powdered Sugar – You’ll need powdered sugar for the filling AND for the icing.
- Vanilla Extract
- Jam or Pie Filling – I love using raspberry for this recipe, but you can use other fruit-flavors as well, such as blackberry, strawberry or blueberry.
How to Make a Raspberry Danish with Puff Pastry
This recipe comes together super quickly for a tasty breakfast or brunch option, thanks to a box of puff pastry. The pictures above will help visualize how the danish is made – it’s not difficult, but much easier to explain with photos than with words! 🙂
- Unfold each sheet of puff pastry 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 knife, too.
- Divide the cream cheese filling over the center of the puff pastries and spread.
- Divide the jam (or pie filling) over the cream cheese filling and spread to an even layer.
- Fold cut pieces of puff pastry over the filling, alternating sides, to create a braid look.
- Finish the folding and use a pizza cutter to remove the excess dough at the end of the braid, if desired.
- Brush with the egg wash and chill in the freezer for 15 minutes. Next, you’ll bake, drizzle with icing, cut into strips and 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 pre-made 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.
Other Quick & Easy Breakfast Ideas
If you’re looking for something you can prepare ahead of time (like the night before), this Overnight French Toast Casserole is so tasty!
Maybe you just need a classic breakfast staple such as Homemade Blueberry Muffins. It’s one of my go-to breakfast pastries, because it’s just simply so delicious!
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Follow on Pinterest, Instagram 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
- One 17.3 oz box puff pastry includes 2 sheets
- 4 oz cream cheese softened
- 1/4 c powdered sugar
- 1/2 tsp vanilla
- 1/4 c raspberry jam or pie filling
- 1 egg yolk
- 1 tbsp water
- 1 c powdered sugar
- 1 1/2 tbsp milk
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Remove 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 cream cheese, powdered sugar and vanilla in a small 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 pastry into 10-12 strips. (See photos above for a better visual).
- Divide the cream cheese mixture in the center fold of each of the puff pastries.
- 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 baking sheet and brush with the egg wash.
- 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!