Raspberry Cheese Puff Pastry

When you want something special for breakfast or weekend brunch but do not want a lot of fuss, this raspberry cheese danish always comes through The mildly sweet and creamy filling paired with tart raspberry jam gets wrapped in golden puff pastry for an irresistible treat It is a bakery style pastry that never disappoints and it is so easy to whip up at home

The first time I tried this recipe was at my sister’s house after we all overslept Everyone was amazed we could have such bakery quality results with just a few things from the fridge and pantry It is now in my regular breakfast rotation for holidays and family sleepovers

Ingredients

• Puff pastry sheets: two classic frozen sheets give that flaky bakery effect Choose all butter pastry for the richest result if available
• Cream cheese: eight ounces soften it at room temperature for smooth filling Look for block cream cheese not spread which has more water
• Ricotta cheese: adds lightness and a subtle tang Opt for whole milk ricotta for the creamiest texture
• Granulated sugar: just enough to bring out filling flavor Use fine sugar for easier mixing
• Lemon juice: one teaspoon brightens up the cheese mixture Freshly squeezed works best for real zing
• Raspberry jam: choose seedless for a smoother bite Look for jams with real fruit listed first in the ingredients
• Egg plus water for egg wash: gives glossy finish to the pastry Use the freshest egg possible
• Milk and powdered sugar: make a simple glaze to finish Off Brands work well here since the danish is already sweet and creamy

Step-by-Step Instructions

Mix the Cheese Filling:

In a medium bowl beat together cream cheese ricotta sugar and lemon juice until smooth and creamy Make sure there are no lumps as these will show in the baked pastry

Prepare the Puff Pastry:

Unfold both thawed puff pastry sheets onto a lightly floured parchment paper Roll each sheet out a little longer about two inches to get extra room for the filling

Create the Strips:

With a sharp knife cut off the top corners of the pastry Then cut diagonal strips of about one inch width down both long sides of the pastry You want strips that will be easy to braid and overlap

Assemble the Filling and Jam:

Spread the cheese filling down the center third of the pastry Do not go too close to the edges Pipe or spoon raspberry jam right on top of the cheese mix Try to keep the layers even so every slice gets raspberry in each bite

Braid the Pastry:

Fold up the bottom flap first Begin gently crossing each strip over the filling alternating from left to right Keep the braid tight and pinch lightly as you go to seal the sides neatly

Brush and Bake:

Whisk egg with a tablespoon of water for an egg wash Coat the top and sides of both danishes thoroughly Place on a parchment lined baking sheet and bake in a preheated four hundred degree Fahrenheit oven for twenty minutes or until evenly golden brown

Add the Glaze:

Let danish cool completely For a quick glaze whisk milk with powdered sugar and drizzle over each pastry in zigzag patterns to finish

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I absolutely love how the lemon juice brings the whole cheese mixture to life It makes the filling taste fresher and balances the rich cheese perfectly My kids always want to steal the first slice because they love the shiny glaze on top

Storage Tips

Store the danish covered in the fridge where it will stay fresh for up to three days To rewarm bake a slice in a low oven ten minutes for flaky pastry again Avoid microwaving as it makes the crust soft

Ingredient Substitutions

If you are out of ricotta just double the cream cheese for a denser style For dairy free use plant based cream cheese and a good vegan butter frozen puff pastry can be found in some specialty stores Try seedless strawberry jam if you cannot find raspberry

Serving Suggestions

Top slices with a dusting of powdered sugar for a pretty look Fresh raspberries alongside make a lovely garnish A cup of strong coffee or black tea is my favorite pairing for breakfast Enjoy as dessert with a little whipped cream on the side

Cultural Background

Danish pastry originated in Austria but became a classic in Denmark when bakers there added richer ingredients This version is adapted for convenience at home but keeps the idea of layered pastry and rich filling just as the Danish masters intended

Frequently Asked Questions

→ Can I use fresh raspberries instead of jam?

Yes, you can replace raspberry jam with fresh raspberries. Gently mash them with sugar before layering over the cheese mixture for extra freshness.

→ Is it necessary to use both cream cheese and ricotta?

Combining cream cheese and ricotta adds both creaminess and a slight tang. You may use all cream cheese if preferred, but the mix brings balanced texture and flavor.

→ Do I need to thaw puff pastry before using?

Absolutely, thawing the puff pastry ensures easy rolling and braiding. Let it sit at room temperature until just pliable, but not too soft.

→ How do I achieve the braided look?

Cut strips along the sides of the rolled pastry and cross them over the filling, alternating sides. This braiding seals in the filling and creates a decorative finish.

→ Can these be made ahead of time?

Yes, you can assemble and refrigerate the pastry before baking or reheat baked pastries in the oven to restore crispness before serving.