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raspberry cream cheese puff pastry danish is frosted with icing and sprinkled with confectionary sugar.

Raspberry and Cream Cheese Danish

This raspberry and vanilla cream cheese danish puff pastry treat is baked to perfection with cream cheese and a raspberry reduction and drizzled with icing.

Course Breakfast, Dessert
Cuisine American
Keyword 30 minute meal, breakfast
Prep Time 15 minutes
Cook Time 15 minutes
Servings 9
Author sherry brubaker


  • 1 puff pastry sheet room temperature

For the raspberry sauce

  • 1 cup frozen raspberries
  • 1 TBS honey
  • 1 TBS water
  • 1 TBS cornstarch

For the vanilla honey cream cheese

  • 4 TBS cream cheese room temperature
  • 1 TBS honey
  • 1/2 tsp vanilla extract

For the almond icing

  • 3/4 cup confectionary sugar
  • 2-3 TBS milk
  • 1/4 tsp almond extract


  1. Preheat the oven to 400 degrees. Let the cream cheese and puff pastry sheet come to room temperature.

  2. Add the raspberries and honey to a medium sized pot over medium heat. Cook for 5 minutes. The raspberries should begin to soften. Crush the raspberries with a fork and allow the raspberry sauce to reduce for another 5-10 minutes.

  3. Make a cornstarch slurry by mixing one TBS of water and one TBS of cornstarch in a small glass. Add it to the raspberry sauce. Stir constantly for 1-2 minutes until raspberry sauce thickens. Remove from heat and set to the side.

  4. Add the cream cheese, honey and vanilla to a bowl and mix to combine. Set to the side.

  5. Lay the puff pastry dough out on a flat surface. Cut the dough into squared or whatever shape you desire. Prick the dough with a fork a few times.

  6. Spread the cream cheese over the puff pastry dough. Layer the raspberry sauce over the cream cheese. Place the pan in the oven and bake for 15-18 minutes, until golden brown.

  7. While the danishes are baking, add the confectionary sugar, milk and almond extract to a bowl and mix to combine. Once the danishes are cooled a little, drizzle the icing over the danishes. Serve and mangia!