Serves 16
45 min
Raspberry Cream Cheese Danish
Recipe GLPR92dfed107fbe9f
Delicate puff pastry squares filled with a smooth cream cheese and sugar mixture, topped with tart raspberry jam and finished with a delicate almond-flavored icing drizzle. These elegant pastries puff beautifully in the oven, creating golden edges and a tender, flaky exterior that contrasts perfectly with the creamy filling inside.
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Ingredients
1 puff pastry sheet (frozen)
4 ounces cream cheese, softened
1/4 cup sugar
1 tablespoon heavy cream
1/2 teaspoon vanilla extract
2 tablespoons raspberry jam
1 egg plus 1 tablespoon water, beaten together
1 cup powdered sugar
1-2 tablespoons water (for icing)
1/4 teaspoon almond extract
Directions
Preheat your oven to 400°F.
Remove the puff pastry sheet from the freezer and place it on a clean work surface. Allow it to thaw for 10 minutes.
While the pastry thaws, prepare the cream cheese filling. In a medium bowl, use an electric mixer to beat together the softened cream cheese and sugar until well combined.
Add the heavy cream and vanilla extract to the cream cheese mixture and mix on medium speed until the filling is smooth and creamy. Set aside.
Carefully unfold the thawed puff pastry sheet. (Note: it may crack slightly along the fold lines, which is normal). Cut the pastry into four equal sections by dividing it in half lengthwise, then in half widthwise.
Cut each of the four sections into four equal pieces, giving you 16 total rectangles or squares.
Using a sharp knife, lightly score an inner rectangle on each piece, cutting about halfway through the pastry. This creates a border that helps the pastry rise and contains the filling.
Place approximately 1 teaspoon of the cream cheese filling in the center of each pastry piece.
Add a few small dots of raspberry jam on top of the filling, then use a toothpick to swirl the jam into the filling.
In a small bowl, whisk together the beaten egg and 1 tablespoon of water to create an egg wash. Brush this mixture only along the edges of each pastry using a pastry brush.
Bake the pastries for 13-14 minutes, until they puff up and the edges turn golden brown.
Remove from the oven and transfer the danishes to a cooling rack. Allow them to cool completely.
While the pastries cool, prepare the icing. In a medium bowl, whisk together the powdered sugar and 1 tablespoon of water.
Add more water, a small amount at a time, until the icing reaches your desired drizzling consistency.
Whisk in the almond extract until fully incorporated.
Transfer the icing to a small zip-lock bag, seal it, and snip off a tiny corner of the bottom to create a piping opening.
Drizzle the icing over the cooled danishes in a thin, decorative pattern. Allow the icing to set before serving.
