Ingredients
Method
- Preheat the oven to 400°F (200°C).
- Add the cream cheese, powdered sugar, and vanilla extract to a medium bowl.
- Use an electric mixer to blend until smooth. If the raspberries are tart, consider adding more powdered sugar to taste.
- In a small bowl, whisk together the egg with a tablespoon of cold water and a pinch of salt to create an egg wash.
- Sprinkle flour over your counter or cutting board to prevent sticking.
- Roll the puff pastry into a square, approximately 10.5 inches on each side. Keep the dough about ⅛-inch thick and add more flour if it sticks.
- Cut the dough into 9 equal squares (about 3.5 inches each).
- Place a small amount (just under 1 tablespoon) of cream cheese mixture in the center of each pastry square.
- Add 3–4 fresh raspberries on top of the cream cheese mixture.
- Brush a small amount of egg wash on one corner of each pastry square. Fold the opposite corner over and pinch the edges to seal.
- Transfer the pastries to a parchment-lined sheet pan and freeze them for at least 30 minutes.
- Meanwhile, preheat the oven to 400°F (if not done already).
- Once the pastries are frozen, brush all exposed pastry surfaces with the remaining egg wash.
- Bake the pastries in the preheated oven for 25–30 minutes or until golden brown and puffed up.
- Sprinkle with powdered sugar for garnish, if desired.
Nutrition
Notes
These danishes are perfect for a special breakfast or dessert. The puff pastry makes them light and flaky, while the raspberry and cream cheese filling gives them a burst of flavor. Freeze them for later for an easy breakfast or treat!