Lemon Raspberry Cream Cheese Danish – Buttery, Tangy & Bursting with Berry Bliss!

There’s something so deeply satisfying about baking something that fills the kitchen with the scent of sweet, buttery pastry and fruity goodness. That’s exactly what happens every time I make these Lemon Raspberry Cream Cheese Danishes. The very first time I baked them, I was craving something light, fresh, and indulgent all at once—and these delivered in every bite. That flaky golden crust, creamy filling, and the bright, slightly tart punch of lemon and raspberries—it was everything I didn’t know I needed. Now, they’ve become a beloved staple in my baking routine, perfect for both casual breakfasts and elegant brunches.

You’ll fall in love with this recipe because it’s the kind of pastry that looks and tastes like it came from a fancy bakery, but it’s completely achievable at home. It’s the kind of treat that impresses guests, pleases picky eaters, and disappears from the table in minutes. What really makes these danishes special is the harmony of textures and flavors: buttery puff pastry, silky cream cheese, tangy lemon zest, and juicy raspberries baked to perfection.

This recipe is incredibly versatile. You can swap the raspberries for blueberries, strawberries, or even sliced peaches depending on what’s in season. If you prefer a more citrus-forward flavor, just add extra lemon zest or a light lemon glaze on top. These danishes are suitable for breakfast, brunch, dessert, or as a show-stopping snack for a tea party. You can make them fresh in the morning or prep them the night before and bake them when needed.

Beyond their versatility, these danishes are affordable. With just a few accessible ingredients—most of which you may already have at home—you can create bakery-quality pastries without a hefty price tag. Using ready-made puff pastry saves time and effort without sacrificing flavor or texture. It’s the perfect example of how a simple ingredient list can produce something extraordinary.

Ingredients for Lemon Raspberry Cream Cheese Danish:

• 1 sheet puff pastry, thawed

• 4 oz cream cheese, softened

• 2 tablespoons granulated sugar

• 1 teaspoon vanilla extract

• 1 teaspoon lemon zest

• 1 tablespoon fresh lemon juice

• 1/2 cup fresh raspberries (or frozen, thawed and drained)

• 1 egg (for egg wash)

• 1 tablespoon milk (for egg wash)

• Optional: powdered sugar for dusting or light lemon glaze

HOW TO PREPARE THIS RECIPE 

Making these Lemon Raspberry Cream Cheese Danishes is surprisingly simple, yet the result is irresistibly elegant. You don’t need any fancy tools or advanced baking skills—just a little time, some basic ingredients, and a love for delicious homemade treats. I’ve broken the process down into easy-to-follow steps so you can recreate this pastry flawlessly every time. Let’s get started.

Step-by-Step Instructions for Preparation

Step 1: Prepare your puff pastry
First, remove the puff pastry from the freezer and let it thaw according to the package instructions. Usually, it takes about 30–40 minutes at room temperature. You want it pliable but still cold to the touch, so it doesn’t get sticky or tear easily.

Once thawed, gently unfold the pastry onto a lightly floured surface or parchment paper. Roll it out slightly to even out the seams and create a smooth surface. Then, cut the sheet into 6 equal rectangles. If you want smaller bites, you can cut it into 8 pieces instead.

Step 2: Make the cream cheese filling
In a medium bowl, combine softened cream cheese, granulated sugar, vanilla extract, lemon zest, and lemon juice. Use a hand mixer or whisk to beat the mixture until it’s smooth, creamy, and lump-free. The lemon zest and juice add a refreshing brightness that balances the richness of the cheese beautifully.

Step 3: Preheat and line your baking tray
Preheat your oven to 400°F (200°C). While the oven heats, line a baking sheet with parchment paper to prevent sticking and make cleanup easier.

Step 4: Assemble the danishes
Place the pastry rectangles on the prepared baking sheet, leaving space between each piece for expansion. Gently score a smaller rectangle inside each piece with a knife, about ½ inch from the edge—be careful not to cut all the way through. This helps create a puffy crust around the filling as it bakes.

Spread a generous spoonful of the cream cheese mixture in the center of each rectangle, staying within the scored border. Next, add a few raspberries on top of the filling. If you’re using frozen raspberries, make sure to pat them dry to avoid excess moisture.

Step 5: Brush with egg wash
In a small bowl, whisk the egg with the milk to create an egg wash. Using a pastry brush, carefully brush the edges of each pastry with the egg wash. This step gives the danishes a golden, shiny finish after baking.

Step 6: Bake
Place the baking sheet in the preheated oven and bake for 15 to 18 minutes, or until the edges are puffed and golden brown, and the centers are set. Keep an eye on them—every oven is a little different. They should smell sweet and buttery, and the raspberries will have slightly burst into the filling.

Step 7: Cool and garnish
Remove the danishes from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack. If you like, you can dust them with powdered sugar or drizzle a quick lemon glaze made from powdered sugar and lemon juice for extra zing.

Quick and Easy

These danishes require minimal effort but deliver maximum reward. Thanks to store-bought puff pastry, there’s no need to spend hours making dough. The filling whips up in under five minutes, and the assembly is quick once the pastry is ready. From start to finish, this recipe takes less than 45 minutes, making it ideal for spontaneous weekend baking or last-minute guests.

Customizable

What I love about this recipe is how easily it adapts. You can swap in strawberries, blueberries, blackberries, or even chopped peaches or mangoes depending on what you have on hand. For a more tropical flavor, add a touch of coconut extract to the filling. If you want extra crunch, sprinkle slivered almonds on top before baking. You can also make these danishes savory by removing the sugar and fruit, and adding herbs or smoked turkey with cheese instead.

Popular with Many People

Whether I make these for family brunches, school bake sales, or coffee mornings with friends, they’re always the first to disappear. There’s something about the combination of cream cheese and fruit in a buttery pastry that people just can’t resist. Even kids who usually turn their noses up at tart berries find these delightful.

These danishes strike the perfect balance between homemade comfort and refined presentation. They’re a joy to serve, a pleasure to eat, and now that you know how to make them, you’ll want to bake them again and again.

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FAQs 

Q: Can I use frozen raspberries for this recipe?
A: Yes, you can use frozen raspberries. Just make sure to thaw them completely and gently pat dry with a paper towel to remove excess moisture. This prevents the pastry from becoming soggy.

Q: Can I make the cream cheese filling ahead of time?
A: Absolutely. The filling can be prepared a day in advance and stored in an airtight container in the refrigerator. Bring it to room temperature before assembling for easier spreading.

Q: What if I don’t have puff pastry?
A: Puff pastry is key for the flaky texture, but if unavailable, you can use frozen croissant dough or even phyllo dough layers for a different texture. Keep in mind the final product will vary slightly.

Q: How do I store leftover danishes?
A: Store leftovers in an airtight container at room temperature for up to 2 days. To keep them fresh longer, refrigerate and reheat briefly in the oven before serving.

Q: Can I freeze the assembled danishes before baking?
A: Yes, you can freeze them on the baking sheet until firm, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

Q: Is there a dairy-free alternative for the cream cheese?
A: You can substitute with dairy-free cream cheese varieties available in most stores. The texture and taste will be slightly different but still delicious.