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–+ servings
A puff pastry berry danish with flak, filled with raspberries and jam, sits on parchment paper. A rustic berry tart with flaky pastry crust, filled with mixed berries and jam, sits on parchment paper.

Raspberry Danish

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 danishes
Calories: 357kcal
Author: Sydney
These fruity and flaky raspberry danishes are elegant and easy!
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Ingredients

  • 1 sheet Puff Pastry refrigerated or frozen & thawed
  • 4 ounces Cream Cheese softened
  • 1 tablespoon Milk
  • ½ teaspoon Lemon Extract
  • ½ cup Powdered Sugar
  • 6 tablespoons Raspberry Jam
  • ½ cup Frozen Raspberries
  • 1 tablesoon Butter melted

Glaze

  • 1 cup Powdered Sugar
  • 2 tablespoons Milk
  • 1 teaspoon Lemon Extract

Instructions

  • 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!

Notes

If using frozen puff pastry, thaw as directed on the package and have the cream cheese mixture ready to spread on it once thawed and scored.

Nutrition

Calories: 357kcal | Carbohydrates: 66g | Protein: 5g | Fat: 22g | Cholesterol: 20mg | Sodium: 172mg | Fiber: 1g | Sugar: 12g
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