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Raspberry Almond Puff Pastry Danish

Raspberry Almond Puff Pastry Danish: Effortless & Irresistibly Flaky

A delightful Raspberry Almond Puff Pastry Danish that combines sweet raspberries and rich cream cheese, making for a perfect breakfast or brunch treat.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 Danish
Course: Desserts
Cuisine: French
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cream Cheese Filling
  • 1 large Egg Substitute with a flax egg for a vegan option.
  • 2 Tbsp All-Purpose Flour Cornstarch works as a gluten-free substitute.
  • 2 Tbsp Granulated Sugar Feel free to reduce the quantity if desired.
  • Pinch Salt Enhances the flavor of baked goods.
  • 1 Tbsp Lemon Juice Lime juice can be substituted.
  • 1/2 tsp Almond Extract Use vanilla extract as an alternative.
  • 8 oz Cream Cheese Opt for dairy-free cream cheese for a vegan option.
For the Pastry
  • 1 sheet Frozen Puff Pastry Phyllo dough can serve as an alternative.
  • Milk Used for brushing on pastry edges to promote browning.
For the Topping
  • 2/3 cup Raspberry Jam or Preserves Any berry jam can be used.
  • 1 cup Confectioner’s Sugar Powdered monk fruit sweetener can substitute for a low-sugar option.
  • 2 Tbsp Water Thins the glaze for the right consistency.
  • 1/4 cup Sliced Almonds Chopped pistachios can be a delightful twist.

Equipment

  • Oven
  • Mixing bowl
  • Rolling Pin
  • Baking Sheet
  • Parchment Paper
  • Fork

Method
 

Step-by-Step Instructions for Raspberry Almond Puff Pastry Danish
  1. Preheat your oven to 400°F (200°C). Gather all your ingredients.
  2. In a small bowl, whisk one large egg until smooth. Add flour, sugar, salt, lemon juice, almond extract, and cream cheese and whisk until creamy.
  3. Unroll one sheet of frozen puff pastry on a lightly floured surface and roll into a rectangle, about 10 inches by 5 inches. Cut into two equal rectangles.
  4. Score a ½-inch border along the edges of the rectangles with a sharp knife. Transfer onto a baking sheet lined with parchment paper.
  5. Brush the edges with a splash of milk and bake for 15 minutes until the pastry is lightly golden.
  6. Press down the center of each rectangle to create a well for the filling. Spoon the cream cheese mixture and top with raspberry jam.
  7. Return to the oven and bake for another 15 minutes until golden. Tent with foil if they brown too quickly.
  8. Prepare the glaze by mixing confectioner's sugar and water until smooth.
  9. Once cool, drizzle the glaze over each Danish and sprinkle with sliced almonds.
  10. Serve warm as a perfect breakfast or brunch treat.

Nutrition

Serving: 1DanishCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gCholesterol: 30mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Store in a covered container for up to 1-2 days at room temperature or refrigerate for up to 3 days. For longer storage, freeze for up to 3 months.

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