Raspberry Cheesecake Danish Pastry
A delightful flaky pastry filled with creamy cheesecake and bursting with fresh raspberries.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6-8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 package of puff pastry sheets
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 cup raspberries (fresh or frozen)
- 1 egg (for egg wash)
- Powdered sugar (for dusting, optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Roll out the puff pastry on a lightly floured surface and cut it into squares, about 4×4 inches.
- Prepare the cream cheese mixture by mixing the softened cream cheese, sugar, and vanilla extract until smooth.
- Fill the pastry squares with a spoonful of the cream cheese mixture.
- Add a few raspberries on top of the cream cheese filling.
- Fold the corners of the pastry over the filling to create a pocket and seal it.
- Beat the egg and brush it over the top of each pastry.
- Bake in the preheated oven for 20-25 minutes or until golden brown.
- Remove from the oven and let cool slightly.
- Dust with powdered sugar if desired and serve warm.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 pastry
- Calories: 210
- Sugar: 8g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg