Flaky, golden puff pastry filled with sweet vanilla cheesecake and raspberry preserves. These easy homemade danishes are finished with fresh raspberries and a dusting of powdered sugar.
Yield: 8 Danish
Prep Time: 10 minutes
Cook Time: 15-18 minutes
Special Equipment: Sheet pan
Ingredients
1 sheet frozen puff pastry, thawed
4 oz cream cheese, softened
3 Tbsp powdered sugar
½ tsp vanilla extract
⅓ cup raspberry preserves
Fresh raspberries, optional
1 large egg
1 Tbsp water
Powdered sugar, for dusting
Directions
Preheat oven to 400°F. Beat cream cheese, powdered sugar, and vanilla until smooth.
Unfold puff pastry onto a lightly floured surface and cut into 8 equal squares. Score a ½ inch border around each square without cutting through the pastry.
Spoon cream cheese filling into the centers and top with raspberry preserves and fresh raspberries if desired.
Whisk egg with water and brush over pastry edges. Bake for 15 to 20 minutes until puffed and golden brown.
Cool slightly, dust with powdered sugar, and serve.
