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Raspberry Danish
Raspberry Danish
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
165 minutes
Decadent raspberry Danish with creamy cheese filling, topped with sweet glaze and toasted almonds.
Ingredients:
  • 1 tablespoon white sugar
  • 1 teaspoon cornstarch
  • 0.125 teaspoon salt
  • 2 cups fresh raspberries, divided
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup powdered sugar, divided
  • 6 tablespoons heavy cream, divided
  • 2 teaspoons finely grated orange zest
  • 0.125 teaspoon ground cardamom
  • 0.125 teaspoon almond extract
  • 2 sheets frozen puff pastry sheets, thawed
  • 0.25 cup all-purpose flour, or as needed
  • 1 large egg
  • 1 tablespoon water
  • 0.25 cup toasted sliced almonds
Instructions:
  • Combine white sugar, cornstarch, and salt in a small saucepan, then add 1 cup of raspberries. Cook over medium-low heat, stirring occasionally and mashing raspberries with a wooden spoon until the sauce thickens, about 4 minutes. Transfer to a medium bowl and let it cool for 10 minutes, stirring occasionally.
  • In a medium bowl, use an electric mixer to blend cream cheese, 1/4 cup powdered sugar, 1 tablespoon heavy cream, orange zest, cardamom, and almond extract until smooth, for about 1 minute. Refrigerate until needed.
  • Lay a puff pastry sheet on a floured piece of parchment paper. Roll it out into a 12x9-inch rectangle. Make 10 to 12 (3 inches long and 1 inch thick) diagonal cuts on each side, about 1 inch apart, while keeping the center 3 inches uncut. Spread 1/2 cup of the cream cheese filling in the center (uncut) section of the pastry, leaving a 1/2-inch border at the top and bottom.
  • Spread 3 tablespoons of the raspberry mixture evenly over the cream cheese layer and gently smooth it out. Sprinkle with 1/2 cup of fresh raspberries.
  • In a small bowl, combine the egg and water and whisk until well blended. Lightly brush the exposed pastry with the egg mixture. Fold the pastry strips over the filling, alternating each side to create a twist or braid effect. Fold the bottom ends up to seal the filling securely inside. Repeat the process with the remaining puff pastry sheet and filling. Brush the outside of each pastry with the egg wash.
  • Place the pastries on parchment paper-lined baking sheets. Freeze until they are firm, which should take about 1 hour. (To prepare in advance, wrap the Danish in parchment paper followed by plastic wrap; they can be frozen for up to 1 month.)
  • Preheat the oven to 400 degrees F (200 degrees C) with racks positioned in the upper and lower third of the oven while the pastries chill in the freezer.
  • Bake in the preheated oven for 30 to 35 minutes, rotating halfway through, until golden brown and puffed. Let cool on baking sheets for 30 minutes.
  • In a medium bowl, combine 5 tablespoons of cream and 3/4 cup of powdered sugar until smooth. Drizzle this sweet mixture over the Danish pastry and top with sliced almonds for extra crunch.

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