Raspberry Cheesecake Danish Pastry
A delightful pastry filled with creamy cheesecake and fresh raspberries, wrapped in flaky puff pastry.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 package of puff pastry sheets (thawed)
- 8 oz cream cheese (softened)
- 1/4 cup sugar
- 1 egg yolk
- 1 tsp vanilla extract
- 1 cup fresh raspberries
- 1 egg (beaten, for egg wash)
- Powdered sugar (for dusting)
Instructions
- Preheat the oven to 400°F (200°C).
- Roll out the thawed puff pastry sheets on a floured surface and cut into squares, about 4 inches in size.
- Blend the softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy.
- Place a generous spoonful of the cream cheese mixture in the center of each pastry square.
- Top each dollop of cream cheese with a few fresh raspberries.
- Fold the corners of the pastry over the filling to create a pocket and pinch the edges to seal.
- Apply the beaten egg to the outside of each pastry pocket for a golden finish.
- Bake the pastries on a lined baking sheet for 15-20 minutes until puffed and golden brown.
- Allow the pastries to cool slightly before dusting with powdered sugar.
Notes
Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream. Store leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 pastry
- Calories: 230
- Sugar: 7g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg