Flaky golden puff pastry, a velvety swirl of sweetened cream cheese, and a burst of tart-sweet raspberry jam studded with juicy frozen berries—this raspberry danish recipe proves that bakery-worthy pastry doesn’t have to be complicated. With just a handful of store-cupboard staples and a sheet of ready-made puff pastry, you can whip up a small-batch treat that looks impressive yet takes minutes of hands-on time.
Perfect for lazy weekend brunches or a quick afternoon pick-me-up, these danishes deliver all the buttery layers, creamy richness, and bright berry flavor you crave—without the fuss of homemade dough.
If you are interested in something similar check out these easy blueberry pie cookies or the small batch cherry turnovers made with puff pastry from A Weekend Cook. They go fast.
Raspberry Danish Ingredients
How To Make Raspberry Danishes Photos
Tips for Perfect Raspberry Danish
- Keep the Puff Pastry Cold
Warm pastry is hard to work with and won’t puff properly. Thaw it just enough to unfold it, then keep it chilled until ready to use. - Don’t Overfill
A spoonful of raspberry preserves or filling goes a long way. Too much can cause the pastry to leak or become soggy. - Use an Egg Wash
Brushing the edges with beaten egg gives your danish a beautiful golden finish and helps seal the edges. - Prevent Soggy Bottoms
Line your baking sheet with parchment paper and avoid overloading the filling to help keep the bottoms crisp. - Cool Before Glazing
Let the danishes cool slightly before adding any icing or glaze so it doesn’t melt right off.
Raspberry Danish
Ingredients
Step by Step Directions
- Preheat your oven to 400℉.Beat the cream cheese with the milk, lemon extract, and powdered sugar until creamy with no, or few small, lumps, preferably no lumps.
- Roll out the puff pastry to about 10 inches by 15 inches, if your puff pastry wasn’t bought pre-rolled. Cut the puff pastry puff pastry into 5 inch squares. Score the inside by pressing a round cookie cutter into the center of each square.
- Add about 2 tablespoons of the cream cheese mixture inside each of the scored circles. Then add about 1 tablespoon of the jam in the center of the cream cheese mixture and divide the frozen raspberries on top of the jam on all danishes.
- Take the corners of each square and roll them up to the scored line, making an ‘edge’ for the outside of the danishes, then spread the melted butter on top of any exposed puff pastry.
- Bake for about 20 minutes, or until they start to golden.
- Stir together the icing ingredients, drizzle the icing over the danishes and enjoy!
Nutrition
Notes
Tried this recipe?
Let us know how it was!Recipe Variations to Try
- Mixed Berry Danish
Use a combination of raspberry, blueberry, and blackberry preserves for a mixed fruit twist. - Lemon-Raspberry Danish
Add a little lemon zest to the cream cheese mixture or a touch of lemon curd for a bright, tangy contrast. - Mini Danish Bites
Cut your pastry into smaller squares and make bite-sized versions—perfect for brunch or tea parties. - Chocolate Raspberry Danish
Add a few mini chocolate chips with the raspberry preserves for a decadent touch.
Storage & Make-Ahead Info
Room Temperature: if you will be serving within a short period of time, store the danishes in an airtight container at room temperature for the day. Make sure they are completely cooled before putting in the container.
Refrigerator: For longer freshness, refrigerate in an airtight container for up to 2 days. Warm slightly in the oven or toaster oven before serving for best texture.
Freezer: You can freeze baked and cooled danishes for up to 1 month. Wrap individually in plastic wrap and place in a zip-top freezer bag. Reheat in a 300°F oven for 10–15 minutes (no need to thaw first).
Make-Ahead: Assemble and refrigerate the danishes unbaked for up to 1 day. Bake fresh the next morning for easy entertaining.
These are so easy and perfect for the weekend! I’ve also made these with fresh blackberries. 🙂