Raspberry Cheesecake Danish with Puff Pastry and Vanilla Glaze
By Miles Carr
Prep
15 min
Cook
18 min
Total
33 min
Servings
6
Level
Easy
Raspberry cheesecake danishes can be made in approximately 33 minutes with store-bought puff pastry. Raspberry cheesecake danishes or other sweet pastries are good quick breakfast treats. Raspberry cheesecake danishes include puff pastry and a cheesecake filling with raspberry jam.
I keep the pastry cold when making the recipe. If the pastry softens, I refrigerate it for 10 to 15 minutes before slicing. Using a paring knife allows me to cut a ½-inch border without cutting the entire pastry. I keep the pastry rectangles on parchment paper to minimize additional handling of soft pastry. The raised border allows the pastry to rise around the filling. The center of the pastry stays mostly flat for the preserves.
The egg wash is used on the edges of pastries and browns in the oven. Bake the six pastries until the edges are golden brown and puffy. Allow danishes to cool completely on a rack before the glaze goes on.
The glaze should drip slowly from a spoon. I add 1 tablespoon of milk or cream and more in teaspoon amounts to get the desired drips from a spoon (a slowly dripping ribbon). The following foods are most suitable for a holiday breakfast or brunch menu or as dessert with glaze on cooled pastry products. Cream cheese filling is layered under the fruit topping. Glaze pools in folds of pastry above the fruit filling.
Why you'll love this recipe
- 1Not making pastry from scratch can save time. The total time to prepare premade pastry is 33 minutes.
- 2Six baked goods can fit on one baking sheet lined with parchment paper. You won't need to buy any special equipment or bakeware.
- 3The filling is mixed in a medium bowl with an electric mixer. The glaze is mixed in a small bowl.
- 4The batch serves six. This is useful if you need to prepare breakfast for more than two people.
- 5A spooned glaze is added to each individual baked good after it cools. A piping bag is not used.
Ingredients
- •8 oz cream cheese (full-fat, block-style, softened)
- •¼ cup granulated sugar
- •1 large egg yolk
- •½ tsp vanilla extract (for the cream cheese filling)
- •½ tsp lemon zest (optional)
- •1 sheet puff pastry (thawed according to package directions)
- •¼ cup raspberry preserves
- •1 large egg (for egg wash)
- •1 tbsp milk (for egg wash)
- •½ cup powdered sugar
- •1 tbsp milk or cream (1-2 tbsp, for the glaze)
- •¼ tsp vanilla extract (for the glaze)
Instructions
- 1
Beat the softened cream cheese and granulated sugar in a medium bowl with an electric mixer until smooth. Add the egg yolk, 1/2 tsp vanilla extract, and optional lemon zest, then mix only until combined.
- 2
Preheat the oven to 400°F (200°C). Unfold the thawed puff pastry on a lightly floured surface and cut it into six equal rectangles. Put the rectangles on a parchment-lined baking sheet, then score a ½-inch border around each one without cutting through. Spoon the cream cheese filling inside the borders and top with raspberry preserves.
- 3
Whisk the egg and 1 tbsp milk together. Brush the pastry borders with the egg wash. Bake for 15-18 minutes, until the edges are puffed and golden brown. Let the danishes cool on a wire rack.
- 4
Whisk the powdered sugar, 1-2 tbsp milk or cream, and 1/4 tsp vanilla extract until smooth. Drizzle the glaze over the cooled danishes before serving.
FAQ
Nutrition (per serving)
380
Calories
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
