Mother’s Day is less than a week away. Impress mom with this effortless, yet fancy raspberry cream cheese danish. I used store bought puff pastry dough to make this a quick dessert recipe. If you want to go above and beyond you can make this using my homemade danish dough recipe here on the blog. For this recipe, I prefer using the faster method. I almost always have these ingredients at home so this pastry can be whipped up very quickly (about 20 minutes) besides the baking time. This is also something I like to serve when having unexpected guests. It looks like it took a long time to make, when in reality it’s just as quick as making cookies. 

Ingredients:

2 puff pastry sheet 

8 oz cream cheese 

6 tbsp ricotta cheese 

4 tbsp sugar

1 tsp lemon juice 

1/2 cup raspberry jam 

1 Egg + 1 tbsp water (for egg wash)

Glaze:

1 tbsp milk 

1/2 cup powdered sugar 

Instructions:

1. Combine cream cheese, ricotta, sugar, and lemon juice with a handheld mixer. 

2. Place the thawed puff pastry out onto a sheet of floured parchment paper. Roll it out lengthwise about 2 inches. 

3. Cut the top corners off and begin cutting  strips diagonally down the sides of the pastry. You should end up with about 10 strips on each side. Once you reach the bottom strip, cut off the remaining flaps.

3. Place the filling in the middle third of each puff pastry sheet. Then pipe out an even layer of raspberry jam on top of the filling (1/4 cup per danish ). 

4. To make the braid, begin crossing over each strip, alternating between sides. Every time you pull a strip over to the opposite side, gently pinch it down. Before you cross over last strips, fold in the bottom middle flap.

5. Brush both danishes with egg wash. Bake at 400 degrees Fahrenheit for 20 minute or until golden brown. 

6 . Make the glaze by combining the milk and powdered sugar. Once the danish is completely cool, drizzle the glaze over it. 

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Raspberry Cream Cheese Danish
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 2 puff pastry sheet
  • 8 oz cream cheese
  • 6 tbsp ricotta cheese
  • 4 tbsp sugar
  • 1 tsp lemon juice
  • ½ cup raspberry jam
  • 1 Egg + 1 tbsp water (for egg wash)
  • Glaze:
  • 1 tbsp milk
  • ½ cup powdered sugar
Instructions
  1. Combine cream cheese, ricotta, sugar, and lemon juice with a handheld mixer.
  2. Place the thawed puff pastry out onto a sheet of floured parchment paper. Roll it out lengthwise about 2 inches.
  3. Cut the top corners off and begin cutting strips diagonally down the sides of the pastry. You should end up with about 10 strips on each side. Once you reach the bottom strip, cut off the remaining flaps.
  4. Place the filling in the middle third of each puff pastry sheet. Then pipe out an even layer of raspberry jam on top of the filling (1/4 cup per danish ).
  5. To make the braid, begin crossing over each strip, alternating between sides. Every time you pull a strip over to the opposite side, gently pinch it down. Before you cross over last strips, fold in the bottom middle flap.
  6. Brush both danishes with egg wash. Bake at 400 degrees Fahrenheit for 20 minute or until golden brown.
  7. Make the glaze by combining the milk and powdered sugar. Once the danish is completely cool, drizzle the glaze over it.