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Raspberry Cream Cheese Danish

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This easy, ultra-flaky Raspberry Cream Cheese Danish recipe features layers of buttery pastry filled with tangy raspberry jam and creamy cheese. Perfect for brunch, potlucks, or a sweet breakfast treat that tastes just like a bakery classic.

Ingredients

Scale
  • 2 cups all-purpose flour (240g)
  • 2 tablespoons granulated sugar (25g)
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, cold and cubed (170g)
  • 1/2 cup full-fat sour cream, chilled (120g)
  • 1 large egg, beaten (for brushing)
  • 4 ounces cream cheese, softened (115g)
  • 1/4 cup powdered sugar (30g)
  • 1/2 teaspoon vanilla extract
  • 1/4 cup raspberry jam or preserves (80g), seedless if preferred
  • 1/2 cup fresh raspberries (60g), optional
  • Optional Glaze:
  • 1/2 cup powdered sugar (60g)
  • 1–2 tablespoons milk or cream
  • 1/4 teaspoon vanilla extract

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a medium mixing bowl, whisk together flour, sugar, and salt.
  3. Add cold, cubed butter. Using a pastry cutter or two forks, cut butter into flour until pea-sized crumbs form.
  4. Add sour cream and gently stir until dough just comes together. Do not overmix.
  5. Turn dough onto a lightly floured surface, knead gently a few times, shape into a rectangle, wrap in plastic, and chill for 10-15 minutes.
  6. In a small bowl, blend softened cream cheese with powdered sugar and vanilla extract until smooth.
  7. Roll out chilled dough on a floured surface to about 1/8-inch thick (roughly 12×8 inches).
  8. Cut dough into 8 equal rectangles or squares and transfer to prepared baking sheet.
  9. Spread about 1 tablespoon cream cheese mixture into the center of each square, leaving a 1cm border.
  10. Spoon 1-2 teaspoons raspberry jam on top; gently press 2-3 fresh raspberries into each filling if using.
  11. Fold over edges slightly to prevent leaking; crimp sides with a fork if desired.
  12. Brush pastry edges with beaten egg.
  13. Bake for 18-22 minutes, until pastry is puffed and golden brown.
  14. If edges brown too quickly, tent lightly with foil for last 5 minutes.
  15. Optional: Mix powdered sugar, milk/cream, and vanilla to make glaze; drizzle over cooled danishes.
  16. Let danishes cool on rack for at least 10 minutes before serving.

Notes

Keep butter and sour cream cold for flakiest pastry. Don’t overwork the dough. Use seedless jam for smoother texture. For gluten-free, swap flour for a 1:1 blend. Add lemon zest for brightness or almond extract for a nutty twist. Danishes can be frozen for up to 2 months.

Nutrition

Keywords: raspberry danish, cream cheese pastry, flaky breakfast, brunch recipe, easy danish, homemade pastry, fruit dessert

Find it online: https://bitematrix.com/raspberry-cream-cheese-danish-recipe-easy-flaky-pastry-guide/