Raspberry Cheesecake Danish Pastry
A delightful pastry combining flaky puff pastry with creamy cheesecake and fresh raspberries, perfect for breakfast or brunch.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Pastry
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 package of puff pastry sheets
- 8 oz cream cheese, softened
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1 egg (for egg wash)
- Powdered sugar (for dusting)
Instructions
- Preheat the oven to 400°F (200°C).
- Roll out the puff pastry sheets to your desired thickness and cut them into squares.
- Mix the softened cream cheese, sugar, and vanilla extract until smooth.
- Assemble by placing a spoonful of the cream cheese mixture in the center of each pastry square, then top with fresh raspberries.
- Fold the corners of the pastry over the filling to create a pocket and pinch the edges to seal.
- Brush each pastry with beaten egg for a golden finish.
- Bake in the preheated oven for 15-20 minutes until golden brown.
- Cool slightly and dust with powdered sugar before serving.
Notes
Ensure cream cheese is softened for a smooth mixture; avoid overfilling the pastries.
Nutrition
- Serving Size: 1 pastry
- Calories: 200
- Sugar: 8g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg