Raspberry Danish


Raspberries give a tartness to this Danish that balances well with the creaminess of the cream cheese. The cream cheese is studded with aromatic cardamom and orange zest. The puff and toasted almonds give it some texture and nuttiness.

mid angle looking into a raspberry danish sliced
Prep Time:
30 mins
Cook Time:
35 mins
Additional Time:
1 hrs 40 mins
Total Time:
2 hrs 45 mins
2 danishes


  • 1 tablespoon white sugar

  • 1 teaspoon cornstarch

  • teaspoon salt

  • 2 cups fresh raspberries, divided

  • 1 (8 ounce) package cream cheese, softened

  • 1 cup powdered sugar, divided

  • 6 tablespoons heavy cream, divided

  • 2 teaspoons finely grated orange zest

  • teaspoon ground cardamom

  • teaspoon almond extract

  • 2 sheets frozen puff pastry sheets, thawed

  • ¼ cup all-purpose flour, or as needed

  • 1 large egg

  • 1 tablespoon water

  • ¼ cup toasted sliced almonds


  1. Whisk together white sugar, cornstarch, and salt in a small saucepan. Stir in 1 cup of the raspberries and cook over medium-low heat, stirring occasionally and mashing raspberries with a wooden spoon, until raspberries break down and sauce thickens, about 4 minutes. Remove from saucepan to a medium bowl and cool, stirring occasionally, for 10 minutes.

  2. Meanwhile, beat cream cheese, 1/4 cup powdered sugar, 1 tablespoon heavy cream, orange zest, cardamom, and almond extract with an electric mixer on medium speed in a medium bowl until smooth, about 1 minute. Cover and chill until ready to use.

  3. Place 1 puff pastry sheet on a floured piece of parchment paper. Roll into a 12x9-inch rectangle. Cut 10 to 12 (3 inches long and 1 inch thick) diagonal strips on each side, about 1 inch apart, leaving center 3 inches of pastry uncut. Spread 1/2 cup of the cream cheese filling in center (uncut) section of pastry, leaving a 1/2-inch border at the top and bottom. Top with 3 tablespoons of the raspberry mixture, and spread raspberry mixture gently over cream cheese layer. Sprinkle with 1/2 cup raspberries.

  4. Whisk together egg and water in a small bowl. Brush exposed pastry lightly with egg mixture. Fold strips over filling, alternating each side to resemble a twist or a braid. Fold the bottom ends up to seal the filling inside. Repeat with the remaining sheet of puff pastry and the rest of the filling. Brush outside of each pastry with egg wash.

  5. Transfer pastries, on parchment, to separate baking sheets. Freeze until pastry is firm, about 1 hour. (To make ahead, wrap Danish in parchment and then plastic wrap; freeze up to 1 month.)

  6. While pastries freeze, preheat the oven to 400 degrees F (200 degrees C) with racks in upper and lower third of oven.

  7. Bake in the preheated oven until golden brown and puffed, rotating position of baking sheets in oven halfway through, 30 to 35 minutes. Cool on baking sheets for 30 minutes.

  8. Meanwhile, whisk together remaining 5 tablespoons cream and 3/4 cup powdered sugar in a medium bowl. Drizzle over Danish and sprinkle with sliced almonds.

Cook's Notes:

Work with puff pastry while it's cold. If it means you have to work in and out of the fridge, you have to do that.

Egg wash is your friend and pressing down on the puff to secure is crucial, to make sure the braid does not break open.

Nutrition Facts (per serving)

290 Calories
20g Fat
25g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 290
% Daily Value *
Total Fat 20g 25%
Saturated Fat 7g 37%
Cholesterol 35mg 12%
Sodium 138mg 6%
Total Carbohydrate 25g 9%
Dietary Fiber 2g 6%
Protein 4g
Potassium 77mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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