Go Back
Pastries hold a special place in the hearts of dessert lovers worldwide, offering a delightful combination of textures and flavors that can elevate any meal or occasion. Among the array of pastries, Danish pastries stand out for their flaky, buttery layers and versatility. Originating from Denmark, these pastries have become a beloved treat in many cultures, often filled with sweet or savory ingredients. In this article, we will explore the vibrant and flavorful Raspberry Danish with Lemon Cream, a dessert that perfectly balances the tartness of fresh raspberries with the sweetness of a creamy filling.

Raspberry Danish With Lemon Cream

Indulge in the delightful combination of fresh raspberries and zesty lemon cream with this Raspberry Danish recipe! Using thawed puff pastry, whip up these beautiful pastries topped with a creamy lemon filling and sweet, macerated raspberries. Perfect for brunch or a sweet treat, they bake up golden and gorgeous in just 20 minutes. Serve warm with a dusting of powdered sugar for an elegant finish. Try this easy recipe for a taste of bakery freshness at home!
Print Recipe Pin Recipe

Ingredients
  

1 sheet frozen puff pastry, thawed

1 cup fresh raspberries

2 tablespoons granulated sugar (for raspberries)

1 egg (for egg wash)

1 tablespoon water

Powdered sugar (for dusting)

For the Lemon Cream:

1/2 cup cream cheese, softened

1/4 cup sour cream

1/4 cup granulated sugar

Zest of 1 lemon

2 tablespoons fresh lemon juice

1/2 teaspoon vanilla extract

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

    Prepare the Raspberries: In a small bowl, toss the fresh raspberries with 2 tablespoons of granulated sugar. Let them sit for about 15 minutes to macerate.

      Roll Out the Pastry: On a lightly floured surface, roll out the thawed puff pastry sheet into a 12x12 inch square. Cut it into four equal squares.

        Create a Border: Using a sharp knife, gently score a 1/2-inch border around each square (do not cut all the way through). This will allow the edges to puff up beautifully.

          Add Lemon Cream: In a medium bowl, mix the softened cream cheese, sour cream, granulated sugar, lemon zest, lemon juice, and vanilla extract until smooth. Spoon a dollop of the lemon cream into the center of each pastry square, spreading it a little while staying within the scored border.

            Add Raspberries: Place a generous amount of the macerated raspberries on top of the lemon cream in each pastry square.

              Egg Wash: Beat the egg with 1 tablespoon of water in a small bowl. Brush the edges of the pastry with the egg wash to give it a nice golden-brown finish while baking.

                Bake: Bake the pastries in the preheated oven for 18-20 minutes, or until the pastry is puffed and golden brown.

                  Cool and Dust: Once out of the oven, let the Danish cool for a few minutes. Dust with powdered sugar before serving.

                    Serve: Enjoy your delicious Raspberry Danish with Lemon Cream warm or at room temperature.

                      Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4