These homemade Raspberry Cream Cheese Danish are an easy breakfast treat made with store bought puff pastry. They are stuffed with sweet cream cheese and raspberry filling and then topped with our easy homemade glaze.
For more breakfast pastries, you can also try our Pumpkin Cream Cheese Danish, Raspberry Sweet Rolls, Strawberry Cream Scones,

And if you're looking for more danish recipes, try our Cream Cheese Danish, Strawberries and Cream Danish, Apple Danish or Blueberry Danish.
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Raspberry Cream Cheese Danish
I almost always have a box of frozen puff pastry on hand for those mornings when I am craving a simple sweet breakfast treat like these raspberry Danish. Using store bought puff pastry makes getting these onto the table a cinch. The most difficult part is remembering to pull the puff pastry sheets out to thaw them!
You will need two different sized cookie cuttersโone that is about ยฝโ smaller than the other. The first is to cut out the shape and then second is to make a score mark around the edge. Add your whipped cream cheese and raspberry filling to the center, then egg wash and bake.
The finished product is super flakey on the outside with sweet cream cheese and raspberry on the inside. Top it all off with a basic glaze and enjoy with a cup of coffee.

Key Ingredients
- Puff Pastry - you will need to thaw the frozen puff pastry before you can use it, but you still want it to be chilled. The best way to do this is to just transfer it to the fridge overnight. If possible, use all-butter puff pastry. It just tastes better!
- Cream Cheese - the cream cheese filling is made with lightly sweetened and flavored cream cheese. It should be nice and soft so that you can mix with the powdered sugar and vanilla, and then pipe into the center of each Danish.
- Raspberries - you can either layer a few fresh raspberries over the top of each Danish, or add a dollop or two of raspberry jam and swirl it into the cream cheese filling.
- Egg Wash - egg wash not only creates a nice shine on the Danish once they are baked, but it also helps the coarse sugar stick.
- Powdered Sugar - you will need powdered sugar for both the cheese filling and for the glaze. Itโs perfect for sweetening things without adding gritty texture.
- Milk - the milk is used to thin down the glaze. You may need to adjust and add a little bit more if itโs too thick to drizzle.

How to Make Raspberry Danish with Puff Pastry
- Cut the puff pastry. Unfold the thawed puff pastry sheets and lay them out on a flat, lightly floured surface. Use a 3-4โ heart-shaped cookie cutter to cut out hearts and place them onto a parchment paper lined sheet tray. Use a smaller heart to lightly score a line about ยฝโ inside each heart, then poke a few holes in the center.
- Make the cream cheese filling. In a small bowl, combine the cream cheese, powdered sugar, and vanilla extract and mix until light and fluffy and add into a piping bag.
- Add the filling. Squeeze about 2-3 tablespoons of the cream cheese mixture into the middle of each rectangle, then top with fresh raspberries.
- Bake. Egg wash each pastry and sprinkle a little coarse sugar on top. Bake in your preheated oven for 15-18 minutes, until golden brown.
- Glaze. Combine the powdered sugar, vanilla extract, and a tablespoon of milk to make the glaze. Once the Danish are baked, remove from the oven and cool on a wire rack for 10 minutes before drizzling the glaze over the tops. Enjoy!
Frequently Asked Questions
Another great option would be to use raspberry jam. You can add a dollop or two over the top of the cream cheese filling and then swirl it in before baking. Feel free to try other flavors of jam, or other fresh berries such as strawberries.
Yes! You can prepare these Danish up to 2 days in advance and store them in the fridge until you are ready to bake. If you want to prepare them even further ahead of time, you could actually freeze them for up to 2 months, then transfer to the fridge overnight to thaw before baking the next day.ย
Yesโbecause the filling is made with cream cheese, you should store any leftovers in the fridge. Before you eat them again, you can reheat briefly in a preheated oven or toaster oven to try and make the puff pastry a little crispy again.

Recipe Variations and Tips
- Try using different flavored extracts for the cream cheese filling, such as almond extract or even rose extract.
- If you would rather not use fresh berries, you can substitute fruit jams or jellies. Raspberry, strawberry, blueberry, cherry, apricot, grapeโฆ.they would all taste amazing!
- Make sure your puff pastry is cold before you cut out the heart shapes. It will be much easier to work with and will puff up much better than if you try and work with it too warm.
Storing Instructions
- Refrigerator: store leftovers in an airtight container in the fridge for up to 4 days. In order to crisp the puff pastry back up, warm them in an oven or toaster oven preheated to 350 degrees.
- Freezer: you can free unbaked danish for up to 2 months, then transfer to the fridge overnight to thaw and bake the following day. You can also freeze baked Danish for the same amount of time, reheating in a preheated oven to revive some of the flakiness.

Raspberry Danish Recipe
Ingredients
- 2 sheets Puff Pastry thawed
Filling
- 8 ounces Cream Cheese room temperature
- ยฝ cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- 1 cup Fresh Raspberries
Egg Wash
- 1 large Egg
- 1 Tablespoon Water
- 2 Tablespoons Coarse Raw Sugar
Glaze for Cheese Danish
- ยฝ cup Powdered Sugar
- 1-2 Tablespoons Milk
- ยฝ teaspoon Vanilla Extract
Instructions
- Preheat the oven to 400 degrees F.
Preparing Puff Pastry
- Thaw according to package directions. Unfold the sheets of puff pastry and lay out on a flat, lightly floured surface. Use a 3-4" round cookie cutter to cut out pieces of puff pastry. Place them on a parchment paper lined baking sheet with at least 1" between.
- Using a slightly smaller round cookie cutter, lightly score a line about ยฝ" inside of each piece. (Don't cut all the way through the pastry) Poke a few holes into the center of each pastry with a fork to allow the outside border to rise and puff up while the center stays lower and holds the filling.
Cream Cheese Filling
- In a small bowl, combine the cream cheese, powdered sugar, and the vanilla extract. Use a hand mixer and combine the ingredients until light and fluffy, then add to a piping bag and cut off the tip.
- Squeeze about 2-3 tablespoons of cream cheese filling into the middle of each circle, then add a few raspberries over the top.
Egg Wash
- Whisk together the egg and water in a small bowl, then use a pastry brush to brush all of the exposed areas of the puff pastry. Sprinkle a little coarse sugar on top of each pastry.
Baking
- Bake in your preheated oven for about 15-18 minutes, or until the Danishย are golden brown.
Glaze for Danish Pastry
- While they are baking, combine the powdered sugar, vanilla extract, and a tablespoon of milk into a small bowl. Mix wellโthe consistency should be somewhat thick, but still thin enough to drizzle. If the consistency is too thick, add a little more milk. If too thin, add more powdered sugar.
- Once the Danish are baked, remove from the oven and cool on a wire rack for 10 minutes before drizzling the glaze over the tops. Enjoy!
Nutrition
More Puff Pastry Recipes
- Cream Cheese Danish
- Raspberry Danish
- Apple Danish
- Blueberry Danish
- Pumpkin Cream Cheese Danish
- Cinnamon Twists with Puff Pastry
- Caramel Cream Cheese Puff Pastry
- Pesto and Parmesan Puff Pastry
- Cheese Twists with Puff Pastry
- Brie and Fig Puff Pastry
- More Dessert Recipes
- More Easy Appetizers
These flaky and delicious raspberry Danish are a quick and easy breakfast pastry to make at home. They're made using frozen puff pastry and a basic cream cheese filling topped with fresh raspberries.
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