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Lemon Raspberry Cream Cheese Danish

Lemon Raspberry Cream Cheese Danish
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This Lemon Raspberry Cream Cheese Danish features flaky golden puff pastry filled with a luscious blend of cream cheese, fresh lemon zest, and juice, topped with juicy fresh raspberries. Perfect for breakfast, brunch, or a delightful snack, it offers a perfect balance of tart, creamy, and sweet flavors with a crisp, buttery crust that’s easy to make and sure to impress.

Ingredients

Scale

Pastry Base

  • Frozen puff pastry sheets (thawed as per package instructions)
  • 1 egg (for egg wash)

Cream Cheese Filling

  • 8 oz (225g) cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 teaspoon lemon zest (from about 1 lemon)
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon vanilla extract

Topping

  • 1 cup fresh raspberries
  • Additional powdered sugar or lemon glaze for garnish (optional)

Instructions

  1. Prepare the Cream Cheese Filling: In a mixing bowl, thoroughly combine 8 oz softened cream cheese, 1/4 cup powdered sugar, 1 teaspoon lemon zest, 2 tablespoons fresh lemon juice, and 1/2 teaspoon vanilla extract until smooth and creamy. This will create the luscious base that brings the signature flavor to your danish.
  2. Thaw and Prep the Puff Pastry: Allow your frozen puff pastry to thaw just enough so it’s pliable but still cold. Roll it out on a lightly floured surface into a rectangle, then cut into squares or rectangles depending on the size you want your danish. This flaky base is essential for the perfect texture contrast.
  3. Assemble the Danish: Place a generous spoonful of the cream cheese mixture in the center of each pastry square. Gently fold up the edges to form a border around the filling, making sure to leave the center exposed. This keeps the filling contained while allowing it to bake beautifully.
  4. Add the Raspberries and Egg Wash: Carefully arrange fresh raspberries on top of the cream cheese filling, pressing them slightly so they won’t fall off during baking. Then, brush the exposed pastry edges with a beaten egg wash for a glossy golden finish once baked.
  5. Bake Until Golden: Place the assembled danishes on a baking sheet lined with parchment paper. Bake at 375°F (190°C) for about 20-25 minutes or until the pastry is puffed and golden brown. The filling should be set but still creamy.
  6. Cool and Garnish: Let the danishes cool slightly on a wire rack before dusting with additional powdered sugar or drizzling a simple lemon glaze if desired. This adds a lovely touch and enhances the fresh citrus finish.

Notes

  • Keep pastry cold: Chill the puff pastry and work quickly to maintain flakiness and prevent shrinking.
  • Use fresh raspberries: They provide the best flavor and texture compared to frozen alternatives.
  • Don’t overfill: Too much cream cheese mixture can cause the danish to leak and lose shape in the oven.
  • Egg wash magic: Brushing the pastry with egg wash before baking will give your danishes a beautiful shiny finish.
  • Cool before slicing: Allow them to cool for at least 10 minutes to let the filling set and for easier handling.

Nutrition

Keywords: lemon raspberry danish, cream cheese danish, breakfast pastry, raspberry dessert, lemon cream cheese pastry

Find it online: https://mealsbymary.com/lemon-raspberry-cream-cheese-danish/