Easy Fluffy Raspberry Cream Cheese Danish
A quick and easy recipe for light, fluffy danishes filled with tangy cream cheese and fresh raspberry topping, perfect for brunch or coffee breaks.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 9 servings 1x
- Category: Breakfast, Brunch, Dessert
- Cuisine: American
Ingredients
Scale
- 2 ½ cups all-purpose flour (312g), sifted
- ¼ cup granulated sugar (50g)
- 2 ¼ tsp instant yeast (1 packet)
- ¾ cup warm whole milk (180ml), around 110°F (43°C)
- 6 tbsp unsalted butter (85g), melted and cooled
- 2 large eggs, room temperature
- ½ tsp salt
- 8 oz cream cheese (225g), softened
- ⅓ cup powdered sugar (40g), sifted
- 1 tsp vanilla extract
- 2 tbsp heavy cream (30ml)
- 1 cup fresh raspberries (125g), rinsed and patted dry (or frozen, thawed)
- 2 tbsp raspberry jam or preserves, preferably seedless
- 1 tsp lemon zest (optional)
- 1 egg beaten with 1 tbsp water (egg wash)
- Powdered sugar for dusting (optional)
Instructions
- Activate the yeast: In a small bowl, combine warm milk (110°F/43°C) with sugar and yeast. Stir gently and let rest 5-7 minutes until foamy.
- Mix the dough: In a large bowl or stand mixer, combine flour and salt. Add melted butter, eggs, and activated yeast mixture. Mix on low speed about 2 minutes until dough starts to come together.
- Knead the dough: Knead by hand 8-10 minutes or 5-6 minutes in mixer with dough hook until smooth and slightly tacky but not sticky. Add flour sparingly if too sticky.
- First rise: Place dough in greased bowl, cover, and let rise in warm spot 1 to 1 ½ hours until doubled in size.
- Prepare cream cheese filling: Beat softened cream cheese, powdered sugar, vanilla extract, and heavy cream until smooth and fluffy. Chill in fridge.
- Shape danishes: Punch down dough and roll out on floured surface into 12×12 inch square. Cut into 9 equal 4×4 inch squares.
- Assemble: Place 1 tbsp cream cheese filling in center of each square, top with 1 tsp raspberry jam and a few raspberries. Fold corners toward center, pinch lightly to seal leaving filling visible. Brush edges with egg wash.
- Second rise: Arrange danishes on parchment-lined baking sheet and let rest 20-30 minutes to puff up.
- Bake: Preheat oven to 375°F (190°C). Bake danishes 18-22 minutes until golden brown and puffed.
- Cool and finish: Transfer to cooling rack. Dust with powdered sugar if desired. Serve warm or at room temperature.
Notes
Use fresh or high-quality frozen raspberries. For gluten-free, substitute all-purpose flour with gluten-free baking mix. For dairy-free, use coconut-based cream cheese alternative and vegan butter. Avoid overbaking to prevent dryness. Dough can be prepared the night before and refrigerated.
Nutrition
- Serving Size: 1 danish (approximat
- Calories: 300
- Sugar: 12
- Sodium: 220
- Fat: 15
- Saturated Fat: 8
- Carbohydrates: 35
- Fiber: 2
- Protein: 6
Keywords: raspberry cream cheese danish, easy danish recipe, fluffy pastry, brunch recipe, homemade danish, cream cheese filling, raspberry topping