Raspberry Lemon Cream Cheese Danish
These raspberry lemon cream cheese danishes come together in under an hour, thanks to the convenience of store-bought puff pastry. Flaky puff pastry envelops a luscious cream cheese filling flavored with lemon zest and vanilla. Juicy fresh raspberries are nestled in the cream cheese filling, yielding a soft and jammy texture once baked. These bakery-style pastries are finished with a lemon glaze, adding a touch of tangy sweetness.
Some store-bought puff pastry makes this recipe easy to whip up at home. When I say it’s easy, I seriously mean like cutting the puff pastry into rectangles, then mixing a simple cream cheese filling, and then sprinkling on fresh raspberries kind of easy!
You end up with something that tastes like you bought it at a bakery! It’s flaky and delicious and takes less than an hour. What’s not to like?
- 1 sheet puff pastry, thawed according to package instructions
- 1 large egg + 1 egg yolk, at room temperature
- 4 ounces cream cheese, softened to room temperature
- ¼ cup granulated sugar, plus extra for sprinkling on the pastry
- 1 teaspoon vanilla bean paste, or vanilla extract
- 1 teaspoon cream or milk
- 1 medium lemon, zested and juiced
- 1 6-ounce container fresh raspberries
- ½ cup powdered sugar