Raspberry almond puff pastry Danish is an easy homemade Danish recipe that’s not too sweet, with a rich cream cheese filling and the perfect flaky crust. Breakfast just got a whole lot more interesting!
frozen puff pastry makes homemade Danish so much more do-able!
Danish pastry is made with a yeasted, multi-layered laminated dough that takes a lot of time and skill to make. And when you find them commercially they’re almost always too sweet, and there’s never enough filling for my taste. So that kind of puts us in a bind where it’s too complicated to make Danish at home, and not worth buying an inferior product. Until now!
There are lots of Danish making hacks out there, like using refrigerated croissant dough, English muffins, or even Bisquick. But frozen puff pastry makes the most sense, and yields both the easiest and, dare I say, best Danish I’ve ever had! That extra flaky element is not a bad thing!
how to make Danish using puff pastry
While not “authentic,” using puff pastry to make Danish is so convenient, and I can’t think of anyone who doesn’t think it’s delicious! It’s a flakier, lighter dough than traditional Danish, and makes for a super fun and satisfying baking experience. Here’s how it’s done.
- If you’re using store bought frozen puff pastry, thaw it first. The best way to do this is overnight in the fridge (it will take at least 6-8 hours.) If you’re in a pinch you can set it out on the counter, but you need to keep an eye on it so it doesn’t become too warm. You want it pliable but still chilled. Defrosting in the microwave is a third option. Remove any plastic wrap, and microwave it on 50% power for 10-15 seconds at a time until pliable, but still cold.
- Roll it out slightly just to smooth it out, and cut the pastry into two 10 x 5 inch rectangles. You can also make individual squares, if you prefer.
- Score around the edges with a knife, about 3/4″ in from the sides. If your pastry feels too warm, put it in the fridge or freezer for a few minutes to firm up.
- Blind bake in a 400F oven for 15 minutes.
- Fill with your cream cheese mixture and jam, and bake again for 15 more minutes.
- Remove from the oven, cool, glaze, and you’re in business!
puff pastry Danish possibilities? endless.
You can bet I’ll be making more of these, there are just so many different flavor combinations I need to try! Here are a few ideas to get you started.
- Try flavoring the cream cheese filling with lemon zest, vanilla extract, or whatever else appeals to you! Cream cheese takes on flavors really well, so I think there’s a lot of great possibilities.
- Use different kinds of fruit jams and preserves. You can even make a quick fruit filling using any fresh fruit you have. Apple, cherry, apricot, and blueberry would all be great.
- Switch up the topping by flavoring the glaze with whatever kind of extract you like, or using another kind of chopped nut sprinkled on top.
more baking with puff pastry
- Ottolenghi’s Red Pepper and Baked Egg Galettes
- Mushroom & Boursin Puff Pastry Tart
- Sweet Onion Puff Pastry Tart
- Simple Asparagus Puff Pastry Tart
- Maple and Mascarpone Fruit Tart
Raspberry Almond Puff Pastry Danish
- 1 large egg
- 2 Tbsp all purpose flour
- 2 Tbsp granulated sugar
- pinch salt
- 1 Tbsp lemon juice
- 1/2 tsp almond extract
- 8 ounces cream cheese, room temperature
- 1 sheet frozen puff pastry, thawed
- milk for brushing
- 2/3 cup raspberry jam or preserves
for the topping
- 1 cup confectioner's sugar
- 2 Tbsp water, approximately, to thin
- 1/4 tsp almond extract
- pinch salt
- 1/4 cup sliced almonds, lightly toasted
- Preheat oven to 400F.
- Whisk the egg in a small mixing bowl until smooth. Add the flour, sugar, and salt, and whisk until smooth. Add the lemon juice and almond extract, whisk to combine, and then add the cream cheese, whisking until smooth. If you have some very teeny tiny lumps even after whisking in the cream cheese, don't worry, these won't be apparent once the filling is baked. Set aside.
- Gently unfold and roll out your sheet of puff pastry just to flatten and smooth it. Cut it into two rectangles, about 10 inches by 5 inches.
- Gently score around the edge of each rectangle, about 3/4" in from the edges. This will create a frame of pastry that will rise around the filling as it bakes.
- Very lightly brush the edges of the pastry with milk and bake for 15 minutes. The whole thing should get very puffy.
- Remove from the oven, and gently press down the center portion of the rectangles to form an indentation for the filling to go. You don't need to press down very hard, and no need to press it all the way to the bottom, because the filling will weigh it down during baking.
- Divide the cream cheese mixture evenly between the two pastry rectangles, and use the back of a spoon to gently spread it evenly.
- With about 4-5 spoonfuls on each pastry, dollop the raspberry jam across the top of the cream cheese filling. Use the back of a spoon to spread it out very gently.
- Bake the pastries for about 15 minutes, until the pastry is a deep golden brown and the cheese mixture is set in the middle. I tented mine with foil after the first 5 minutes to prevent excess browning.
- Remove from the oven and allow the pastries to cool before glazing.
- To make the glaze, whisk together the confectioner's sugar, water, almond extract, and salt until smooth. Drizzle over the cooled pastries, and immediately top with the sliced almonds. Wait until the glaze has set to slice and serve.