Preheat your oven for a no-fuss recipe for Raspberry Cream Cheese Danish built with shop-purchased puff pastry, tangy product cheese filling and refreshing fruit.
Did you know that in Denmark, effectively, danishes aren’t termed “danishes?” Evidently, we can thank Austrians for this combine up, but flaky, mouth watering pastries loaded with sugary, tart fillings are still really a great deal important to Scandinavian culture.
In Sweden, they even have a phrase for it, termed “Fika.” Fika loosely translates to “coffee and cake split,” and is the time of working day Swedes will consider a split for coffee, a take care of, and catching up with mates, family members and co-employees. Now that is a ritual I can absolutely get powering. And what greater way to split up the working day than with these Raspberry Cream Cheese Danish?
How to Make Raspberry Product Cheese Danish
With the assistance of our trusty buddy, frozen retailer-purchased puff pastry, prep time is a breeze to bake up these danishes, even on the busiest of mornings. Pricking the puff pastry before baking is important to letting the steam to escape, creating a fantastically flaky, golden crust.
How to Make Cheese Danish Filling
Be guaranteed to permit time for the product cheese to appear to place temperature, as it makes it possible for for a smoother time spreading the filling on just about every of the danish triangles. Never have raspberries on hand? Cherry preserves (or actually any preserves) are delectable topped on these danishes, as properly as sliced canned peaches.
Do Product Cheese Danish Need to have to be Refrigerated?
Even however you’ve baked the product cheese, you’ll still require to refrigerate these danishes to shop them. I love popping them in the toaster oven for a moment or two to deliver again that clean-baked taste. These will maintain in the refrigeration for 2 to 3 days, even though I doubt they’ll past that long!
Dusted with powdered sugar, these straightforward Raspberry Cream Cheese Danish are a photo-fantastic addition to a weekend brunch with a light-weight fruit salad, tea-time or even your upcoming weekday coffee crack.
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Preheat the oven to 400°F and line two baking sheets with parchment paper or Silpat baking mats.
In the bowl of a stand mixer equipped with the paddle attachment, merge the product cheese, lemon juice, lemon zest, vanilla extract and sugar. Defeat until finally creamy and effectively blended. Established the filling aside.
Frivolously flour your do the job floor then unfold just about every sheet of puff pastry and roll it into a 10-inch square. Lower every square into 4 scaled-down squares, then slash each lesser square in fifty percent diagonally to form 8 triangles from just about every sheet of pastry. Position the pastry triangles on the lined baking sheets then prick each triangle many occasions with a fork, leaving a 1/2-inch border all around the edges.
Prepare the pastries on the lined baking sheets, spacing them 2 inches aside. Unfold a portion of the cream cheese filling into the middle of just about every pastry. Organize a portion of the raspberries atop the cream cheese.
In a smaller bowl, whisk the egg with 1 tablespoon h2o. Employing a brush, brush the edges of each and every pastry with the egg clean.
Bake the pastries right until golden brown and puffed, 15 to 18 minutes. Take away them from the oven then transfer them to a rack to awesome. Dust with confectioners’ sugar and serve.
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