Raspberry Cream Cheese Danish Recipe

Why You’ll Love This Shortcut Raspberry Pastry

You get the flaky, layered texture of a classic Danish without the time-consuming laminating. Using store-bought puff pastry keeps the process quick and approachable, while the cream cheese-raspberry filling and toasted almond icing make the result feel special.

This ready-made ingredient makes pastry baking fast and accessible, so you can serve a show-stopping treat without spending all day in the kitchen.

Ingredients for Raspberry Cheese Danish

The recipe is broken into filling, pastry, and topping components. In total you’ll need a dozen or so items, many of which are repeated across components.

Key ingredients at a glance:

Full-fat block cream cheese: the base for the creamy filling—use block-style cream cheese for the best texture.

Video Guidance

A short demonstration can make the braid technique much easier to learn. If you prefer visual instruction, watch a quick video before you begin and then follow the step-by-step directions below.

How to Make Raspberry Cream Cheese Puff Pastry

Plan for a short chill in the freezer (about 20 minutes) before baking. This firms the butter in the puff pastry and helps the braids puff up fully in the oven.

Tip: You can prepare the cream cheese filling ahead of time and keep it chilled until you assemble the braids.

Make the filling: Beat room-temperature cream cheese with the egg yolk until smooth. Add sugar, lemon juice, vanilla and almond extracts, and a pinch of salt. Chill until needed.

Prepare the pastry: Unfold the thawed pastry and slice the side flaps into 10–12 strips about 1″ wide, leaving the center third intact for the filling.

Add the filling: Divide the cream cheese mixture between the two pastry centers and spread evenly. Scatter 3 ounces of raspberries over each center so the fruit is evenly distributed.

Braid the pastry: Fold the strips over the filling, alternating sides to form a simple braid. Stretch each strip slightly so it reaches across the filling and tucks under the strip on the opposite side.

Add the egg wash and freeze: Brush the braids with the egg-white-and-cream wash, then freeze the prepared sheet for about 20 minutes. This step helps the pastry puff evenly in the oven.

Drizzle and serve: Drizzle the icing over warm pastries, sprinkle with toasted almonds, slice, and serve. Leftovers keep in the refrigerator for up to 5 days; re-crisp in a toaster oven or air fryer for best texture.

Tips and Variations

Swap the raspberries for other berries like blueberries or blackberries, or use a flavored block cream cheese if you prefer. If you only want one braid, halve the recipe and use a single sheet of puff pastry.

Storing Leftovers

Store cooled pastries in the refrigerator, tightly wrapped, up to 5 days. Re-crisp slices in an air fryer, toaster oven, or regular oven before serving for the best texture. Unbaked braids freeze well up to 3 months; thaw in the refrigerator before baking.

Ingredients

FILLING

• 8 ounces (227g) full-fat block cream cheese, room temperature
• 1 large egg, separated
• 2 Tablespoons (25g) granulated sugar
• 1 Tablespoon (15mL) lemon juice
• ½ teaspoon almond extract
• ½ teaspoon vanilla extract
• ⅛ teaspoon salt
• 6 ounces fresh or frozen raspberries

PASTRY

• 2 sheets frozen puff pastry, thawed
• Reserved egg white + 1 teaspoon heavy cream or milk (for egg wash)

TOPPING

• ¼ cup (30g) sliced almonds
• ½ cup (60g) powdered sugar
• 1 Tablespoon (15mL) heavy cream or milk
• ½ teaspoon vanilla extract
• ¼ teaspoon almond extract
• Pinch of salt

Instructions

FILLING

1. In a medium bowl, beat the cream cheese and egg yolk until smooth.
2. Add the sugar, lemon juice, vanilla and almond extracts, and salt. Beat until creamy. Cover and refrigerate until ready to use.
3. Divide the raspberries into two 3-ounce portions and set aside.

PASTRY

1. Place each pastry sheet on a piece of parchment. Unfold and cut the side flaps into 10–12 strips about 1″ wide, leaving the center third intact.
2. Remove the filling from the refrigerator and spread half on the center third of each pastry.
3. Scatter 3 ounces of raspberries over each pastry’s filling.
4. Fold the strips over the filling alternately to form a braid. Gently stretch each strip as needed so it reaches across the filling and tucks beneath the opposite strip.
5. Transfer the braids on their parchment to a baking sheet. Brush with the reserved egg white mixed with the teaspoon of cream or milk.
6. Freeze the baking sheet with the prepared braids for 20 minutes while you preheat the oven to 400ºF (204ºC).
7. Bake the braids 36–40 minutes, until golden and puffed. Let cool while you prepare the topping.

TOPPING

1. Toast the sliced almonds in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 6–8 minutes. Remove and cool.
2. In a small bowl, whisk powdered sugar with cream or milk, vanilla, almond extract, and a pinch of salt until smooth. Adjust liquid to reach a drizzly consistency.
3. Drizzle the icing over the warm pastries, then sprinkle with toasted almonds. Slice and serve. Leftovers store covered in the refrigerator up to 5 days—re-crisp before serving.

Notes

1. Chill options: Instead of freezing for 20 minutes, you can cover and refrigerate the assembled braids for up to 24 hours before baking.
2. Scale the recipe: Use one pastry sheet to make a single braid, or fill one sheet with a different fruit to create two varieties.
3. Freezing: Unbaked braids freeze well up to 3 months; thaw in the refrigerator before baking. Baked braids can be frozen iced or uniced for up to 3 months.

Nutrition Disclosure

Nutrition values are approximate and provided as a courtesy. Altering ingredients or quantities will change the estimates.