Information
15 min
18 min
6 pastries
Breakfast
USA
There’s something irresistible about a flaky, buttery Danish filled with sweet raspberry jam and creamy cheese filling. This homemade Raspberry Cream Cheese Danish is easy to make using store-bought puff pastry and Chad’s Raspberry Jam . Perfect for weekend brunches, special occasions, or just a delicious morning treat!
Why You’ll Love This Recipe
Easy & Impressive: Looks bakery-quality with minimal effort.
Flaky & Creamy: Buttery puff pastry meets rich cream cheese and tangy raspberry jam.
Great for Brunch: A crowd-pleaser that pairs beautifully with coffee or tea.
Ingredients
1 sheet puff pastry , thawed
4 oz cream cheese, softened
2 tbsp granulated sugar
1/2 tsp vanilla extract
1/2 cup Chad’s Raspberry Jam
1 egg, beaten (for egg wash)
1 tbsp milk
Powdered sugar for garnish (optional)
Directions
Step 1
Preheat Oven: Set oven to 375°F and line a baking sheet with parchment paper.
Step 2
Prepare the Filling: In a bowl, mix cream cheese, sugar, and vanilla extract until smooth.
Step 3
Cut & Shape Pastry: Roll out the puff pastry and cut it into 6 squares. Place them on the prepared baking sheet.
Step 4
Fill the Danish: Spoon a tablespoon of the cream cheese mixture onto the center of each pastry square, then top with a teaspoon of Chad’s Raspberry Jam .
Step 5
Fold & Brush: Fold the corners slightly inward or leave open for a rustic look. Brush edges with egg wash (egg mixed with milk).
Step 6
Bake: Bake for 15-18 minutes until golden brown and puffy.
Step 7
Cool & Serve: Let cool for 5 minutes before dusting with powdered sugar.
Tips for Success
Use cold puff pastry for the best results.
Swap cream cheese for mascarpone for an even richer taste.
Store leftovers in the fridge and reheat in the oven for crispiness.