Raspberry Cheesecake Danish Pastry
Delightful puff pastry filled with creamy cheesecake and fresh raspberries, perfect for brunch or dessert.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 package of puff pastry sheets
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh raspberries
- 1 egg, beaten (for egg wash)
- Optional: extra powdered sugar for dusting
Instructions
- Preheat the oven to 400°F (200°C).
- Roll out the puff pastry sheets on a lightly floured surface and cut them into squares.
- Mix the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Assemble by placing a spoonful of the cream cheese mixture in the center of each pastry square.
- Add fresh raspberries on top of the cream cheese filling.
- Seal the pastry by folding the corners to the center and pinching to secure.
- Brush the tops with the beaten egg.
- Bake for 15-20 minutes, until puffed and golden brown.
- Cool slightly and dust with powdered sugar if desired before serving.
Notes
Ensure the cream cheese is at room temperature for easy mixing. Store leftovers in an airtight container and reheat in a toaster oven for best texture.
Nutrition
- Serving Size: 1 pastry
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg