Do I need to use cream cheese in the filling?

No, cream cheese is optional. While it adds a smooth, creamy layer that balances the fruit, you can skip it if you want a lighter pastry. The raspberry filling alone still pairs beautifully with the flaky dough.

Can I prepare the pastries ahead of time?

Yes, you can assemble the pastries a few hours in advance and keep them covered in the refrigerator. When ready, bake them straight from cold. This actually helps the puff pastry rise better.

Why didn’t my pastry puff properly?

This usually happens if the dough became too warm or the oven wasn’t hot enough. Keeping the pastry cool and fully preheating the oven makes a big difference.

Can I use other fruit fillings?

Absolutely. Strawberry, blueberry, or mixed berry fillings work well and follow the same method.

Raspberry Danish with Puff Pastry Made Easy

Description

A beginner-friendly pastry made with flaky puff pastry, creamy filling, and sweet raspberry preserves. Perfect for breakfast, brunch, or an easy dessert.

Ingredients

Scale

1 package frozen puff pastry, thawed
½ cup raspberry preserves
4 oz cream cheese, softened
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1 large egg
1 tablespoon milk
½ cup powdered sugar

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Instructions

Preheat oven to 400°F and line a baking sheet with parchment paper.
Mix cream cheese, sugar, and vanilla until smooth.
Cut puff pastry into squares and place on baking sheet.
Add cream cheese mixture and raspberry preserves to the center.
Fold pastry corners slightly toward the center.
Brush edges with egg wash made from egg and milk.
Bake for 18–22 minutes until puffed and golden.
Cool slightly and drizzle with powdered sugar glaze.

Notes

Best served warm.
Reheat in the oven for best texture.

Prep Time: 15 mins
Cook Time: 20 mins

Nutrition

Serving Size: 8 pastries