Raspberry Almond Puff Pastry Danish Recipe
Raspberry Almond Puff Pastry Danish is a delightful shortcut Danish featuring a flaky puff pastry base filled with a creamy almond-flavored cream cheese mixture, topped with sweet raspberry jam and finished with a light almond glaze and toasted sliced almonds. Perfect for a brunch treat or special breakfast, this easy-to-make recipe combines simple ingredients with an impressive bake-worthy presentation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 10 servings 1x
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Filling
- 1 large egg
- 2 Tbsp all purpose flour
- 2 Tbsp granulated sugar
- Pinch of salt
- 1 Tbsp lemon juice
- 1/2 tsp almond extract
- 8 ounces cream cheese, room temperature
Pastry
- 1 sheet frozen puff pastry, thawed
- Milk for brushing edges
Topping
- 2/3 cup raspberry jam or preserves
- 1 cup confectioner’s sugar
- 2 Tbsp water (approximately, to thin glaze)
- 1/4 tsp almond extract
- Pinch of salt
- 1/4 cup sliced almonds, lightly toasted
Instructions
- Preheat oven: Set your oven to 400°F (204°C) and allow it to fully heat while preparing the other components.
- Prepare the filling: In a small mixing bowl, whisk the egg until smooth. Add flour, granulated sugar, and salt; whisk again until well combined. Stir in lemon juice and almond extract. Finally, add the softened cream cheese and whisk until mixture is smooth with minimal lumps.
- Roll out puff pastry: On a sheet of parchment paper, gently unfold and roll out the thawed puff pastry to flatten and smooth it. Cut into two rectangles approx. 10 inches by 5 inches each.
- Score pastry edges: Lightly score a frame around each rectangle about 3/4 inch inset from the edges to create a raised border that will puff during baking. Transfer parchment with pastry to a baking sheet.
- Blind bake pastry: Lightly brush the edges with milk and bake for 15 minutes until the edges are very puffy.
- Create indentation for filling: Remove from oven and gently press down the center of each rectangle to form an indentation for the filling. Do not press too hard or all the way down.
- Spread cream cheese filling: Divide the cream cheese mixture evenly between the two rectangles, spreading gently with the back of a spoon.
- Add raspberry jam: Spoon 4-5 dollops of raspberry jam onto the cream cheese filling in each pastry and gently spread evenly using the back of a spoon.
- Bake pastries again: Bake for an additional 15 minutes until the pastry turns deep golden brown and the filling sets. Optionally tent with foil after 5 minutes to prevent excessive browning.
- Prepare glaze: While pastries cool, whisk together confectioner’s sugar, water, almond extract, and a pinch of salt until smooth.
- Glaze and garnish: Drizzle the glaze over cooled pastries and immediately sprinkle lightly toasted sliced almonds on top. Allow glaze to set before slicing and serving.
Notes
- Ensure cream cheese is at room temperature for smooth filling texture.
- Lightly score pastry edges without cutting all the way through to help create a puffed border.
- Thaw puff pastry sheet fully before rolling out for best results.
- Tent with foil during baking if pastry browns too quickly.
- Use good quality raspberry jam to ensure bright flavor.
- Allow glaze to fully set before slicing to keep it neat.
- Store leftovers refrigerated and consume within 2 days for freshness.
Keywords: raspberry almond danish, puff pastry danish, cream cheese danish, easy danish recipe, almond raspberry pastry
