Raspberry Danishes—Flaky, Fruity, and Perfectly Sweet
Raspberry Danishes are buttery, flaky pastries filled with sweet-tart raspberry jam and silky cream cheese, then baked to golden perfection. These elegant breakfast or brunch pastries look like they came straight out of a bakery display case, but they’re simple enough to make at home—especially with the help of frozen puff pastry. The layers puff up beautifully in the oven, giving you that signature crisp edge with a soft, luscious center. The combination of rich cream cheese and bright raspberry jam is perfectly balanced, and a drizzle of vanilla glaze takes each pastry over the top. Whether you’re serving them at brunch, baking for guests, or simply treating yourself on a cozy morning, Raspberry Danishes are flaky, fruity perfection.
Why You’ll Love These
They’re a beautiful mix of creamy, tart, and crisp with bakery-worthy presentation. The golden puff pastry delivers that satisfying crunch, while the raspberry and cream cheese fillings keep every bite soft and flavorful. You can use store-bought jam or make your own quick raspberry filling. They’re versatile, can be made ahead, and are freezer-friendly too. You can bake them in the classic square shape or form them into pinwheels, circles, or twisted knots.
Ingredients
For the Danishes
• 1 sheet frozen puff pastry, thawed
• 4 oz cream cheese, softened
• 2 tbsp granulated sugar
• ½ tsp vanilla extract
• ⅓ cup raspberry jam or preserves
• 1 egg, beaten (for egg wash)
Optional Vanilla Glaze
• ½ cup powdered sugar
• 1–2 tbsp milk
• ¼ tsp vanilla extract
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a small bowl, mix softened cream cheese, sugar, and vanilla until smooth.
- Lightly flour a surface and roll out puff pastry into a 10×10-inch square. Cut into 4 equal squares or desired shapes.
- Place squares on prepared baking sheet, then use a knife to lightly score a smaller square inside each piece without cutting all the way through.
- Add 1 tablespoon of cream cheese mixture to the center of each square, followed by 1 teaspoon of raspberry jam.
- Brush edges with beaten egg for a golden finish.
- Bake for 16–20 minutes or until puffed and deep golden brown.
- Cool slightly before drizzling with glaze.
- For the glaze, whisk powdered sugar, milk, and vanilla until smooth and drizzle over cooled danishes.
Tips for Flaky, Bakery-Style Results
Make sure your puff pastry is cold when it goes into the oven for the best puff. Don’t overload the center or it may spill out—less is more. Use parchment paper to prevent sticking and browning too quickly. For a more luxurious finish, top with fresh raspberries or a sprinkle of powdered sugar before serving.
Variations and Add-Ons
Swap raspberry jam for strawberry, blackberry, or cherry. Add a touch of lemon zest to the cream cheese for extra brightness. Top with crushed almonds or sliced pistachios after baking for crunch. Use honey or maple syrup in place of the glaze for a natural finish.
Storage
Store cooled danishes in an airtight container at room temperature for 1 day or refrigerate for up to 3. Reheat in the oven at 300°F for 5–7 minutes to revive the crispness. Danishes can also be frozen before or after baking and reheated as needed.
Final Thoughts
Raspberry Danishes are crisp, creamy, and bursting with fruity flavor—a gorgeous pastry that’s deceptively easy to make. Whether you enjoy them with coffee, tea, or as an after-dinner sweet, they’re a guaranteed crowd-pleaser.
Stick around—every visit tastes better than the last at The Buttered Bliss.
