Description
Indulge in a cozy Raspberry Cream Cheese Danish Bake! Flaky puff pastry, creamy cheese, and tangy raspberries make the perfect breakfast or brunch for family and friends. Sweet, comforting, and easy to make, this Danish bake is a warm hug on a plate.
Ingredients
Scale
- 1 sheet puff pastry, thawed (250g)
- 225g cream cheese, softened
- 50g granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 150g fresh or frozen raspberries
- 3 tbsp raspberry jam
- 1 tbsp lemon juice
- 1 tbsp cornflour
- 1 egg, beaten, for egg wash
- 2 tbsp powdered sugar (optional)
- 1 tsp milk (optional, for icing)
Instructions
- Preheat oven to 200°C (390°F) and line a 9×13-inch dish with parchment paper.
- Beat cream cheese, sugar, vanilla, and 1 egg until smooth.
- Cook raspberries, jam, lemon juice, and cornflour until thick; cool slightly.
- Place puff pastry in dish, trim edges.
- Spread cream cheese mixture evenly.
- Add raspberry mixture and swirl with a knife.
- Brush edges with beaten egg.
- Bake 25–30 minutes until golden.
- Optional: Drizzle with powdered sugar mixed with milk.
Notes
Use room-temperature cream cheese for smooth filling. Frozen raspberries work best if not fully thawed. Cornflour keeps raspberry filling thick. Can freeze before baking for up to 1 month.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 16g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg