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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!
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!
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.
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.
Divide the cream cheese filling over the center of the puff pastries and spread.
Divide the fruit 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.
Use a pastry brush to coat the braids with egg wash and chill in the freezer for 15 minutes.
Once the oven is pre-heated, pop the pastries into the hot oven and bake until golden brown.
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!!
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
- Nutella Puff Pastry
- Air Fryer Cinnamon Roll Donuts
- Homemade Cinnamon Rolls
- Raspberry Scones
- If you’re looking for something you can prepare ahead of time even the night before, this Overnight French Toast Casserole (click for make-ahead instructions) is so tasty!
- Searching for a savory breakfast choice? The Breakfast Braid mirrors the appearance and style of a Raspberry Danish pastry recipe, but features a savory filling of sausage, eggs, and cheese!
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 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
Raspberry Danish
Equipment
- Two Large Sheet Pans
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 2 baking sheets 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.)NOTE: You are making two braids; each will be baked on a separate pan to ensure enough room while it bakes!
- 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 prepared large baking sheets 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!
Very good!! But the baking time is a bit off. I have made many, and have baked them for 30-35. Otherwise you don’t get the puff and the center dough is still raw.
Made this recipe for my family on Easter Sunday and they loved this pastry!! Used a reduced sugar strawberry jam and it was delicious. Baked for 20 minutes. Thanks so much for the recipe!
this was very tasty. I should have let it cook more because it was a little doughy but still good. Next time I’ll know better what to do. Thanks for sharing!!
Can I leave this out or should I put the remainder in refrigerator?
Hi Debbie – I’d probably refrigerate leftovers in an airtight container. You’ll want to heat for a few seconds in the microwave before enjoying again! 🙂 ~Kelsey
Anyone ever done lemon for the filling? Maybe lemon curd
The Chunky Chef has a great lemon puff pastry braid recipe. I make it often. It’s delicious! Going to try this recipe next, though.
Tried a couple of the recipes and they are very tasty and good. Thanks for sharing them with me.
I did this but with frozen raspberries (I like a more tart flavor for certain fruits and I find frozen works great) and it’s phenomenal. It compliments the sweetness of the cream cheese mixture so well. This treat doesn’t even last a day in our house so I never worry too much about leftovers. I do typically only make one at a time though. Such an easy yet satisfying recipe. Thank you!
So happy to hear, Jess!!!
Made this today & it was delicious! Did have to bake for 25 minutes though, live at a higher altitude. Thanks for the fantastic recipe ❤️
Yummy!!!
Glad you enjoyed it, Robin!
Love this, so easy. I have used raspberry jam that I made, blueberry, and sour cherry from Stonewall Kitchen. I used almond extract for the cherry one. I did have to bake mine for about 30 minutes for it to be done. Certainly a crowd pleaser!
I plan to make this for my Sunday School Class Breakfast. Thank you for the recipe!
I hope you enjoy it, Ann! ~Kelsey