Raspberry Danish Recipe: Tips for Making a Raspberry Danish
Written by MasterClass
Last updated: Feb 10, 2022 • 3 min read
A fresh raspberry danish is an irresistible sight at breakfast or brunch. Learn how to make this classic pastry at home.
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What Is a Raspberry Danish?
A raspberry danish is a pastry that combines layers of buttery, flaky, yeast-leavened dough with fresh raspberry jam or preserves and a cream cheese filling. Like croissant dough, traditional danish pastry dough gets folded around layers of butter, rolled, and refolded several times to create an average of twenty-seven layers.
Bakers may garnish finished pastries with chocolate, icing, or slivered nuts. They may contain a fruit filling, marzipan, custard, or a simple mixture known as remonce: butter creamed together with sugar and finely crushed almonds. Cream cheese danishes, filled with sweetened cream cheese and often topped with fruit, are popular in the United States. They typically take the shape of a spandauer, a square with the corners folded inward.
3 Tips for Making a Raspberry Danish
Here’s what to know about this easy raspberry danish:
- 1. Use frozen puff pastry. The easiest way to make danishes is with a premade sheet of puff pastry. (In a pinch, you can also use frozen cinnamon rolls or crescent dough used to make crescent rolls.) Although puff pastry dough doesn’t contain yeast like traditional danish dough, it forms similar flaky layers. Each sheet yields about four small danishes. Thaw the pastry on the counter just until pliable. Learn how to make homemade “rough puff” pastry with an easy puff pastry recipe.
- 2. Use store-bought or homemade raspberry jam. A danish is a perfect opportunity to showcase in-season raspberries, macerated with a bit of sugar and lemon juice and thickened with cornstarch. If raspberries aren’t in season, or you’re looking to save time, use store-bought raspberry preserves.
- 3. Make ahead and freeze. For an even quicker morning bake, freeze the assembled danishes in a single layer, then wrap them individually in parchment paper. Store the wrapped danishes in a resealable freezer bag for up to three months.
Easy Lemon-Raspberry Danish
makes
8 danishesprep time
10 mintotal time
22 mincook time
12 minIngredients
For the raspberry jam filling:
For the cream cheese filling:
To assemble:
Make the raspberry jam filling:
- 1
In a small bowl, whisk together the lemon juice and cornstarch.
- 2
In a small saucepan over medium heat, combine the raspberries and sugar.
- 3
Stir the raspberry mixture occasionally, helping to break down the raspberries as the sugar dissolves, until the mixture is lumpy, about 5 minutes.
- 4
Add the cornstarch mixture and stir to combine.
- 5
Continue to cook the jam, stirring often, until the mixture thickens enough to coat the back of a wooden spoon.
- 6
Taste the jam and adjust with more lemon juice or sugar as needed.
- 7
Set the jam aside to cool. (To make ahead, transfer the raspberry jam to an airtight container and refrigerate.)
Make the cream cheese filling:
- 1
In a large bowl, combine the cream cheese, powdered sugar, lemon zest, thyme, vanilla extract, and egg.
- 2
Mix with an electric mixer until well combined and smooth.
- 3
Transfer the cream cheese filling to a piping bag and snip off the tip. (To make ahead, transfer the cream cheese filling to an airtight container and refrigerate.)
Assemble the danishes:
- 1
Preheat the oven to 375 degrees Fahrenheit and line two baking sheets with parchment paper.
- 2
In a small bowl, beat together the remaining egg and a teaspoon of water and set it aside.
- 3
Lightly flour a work surface, then unfold the puff pastry sheets.
- 4
Use a sharp knife or pizza cutter to portion each pastry sheet into 4 equal squares.
- 5
Place 4 squares onto each prepared baking sheet.
- 6
To shape into a traditional spandauer, fold the points of each pastry square towards—but not quite touching—the center.
- 7
Pipe a mound of the cream cheese mixture into the center of each pastry.
- 8
Using the back of a spoon, smooth a shallow well on top of the cream cheese.
- 9
Place a few teaspoons worth of jam on top of the cream cheese filling.
- 10
Brush the edges of the pastry with the egg wash, then sprinkle with the sliced almonds.
- 11
Bake the danishes until golden brown and puffed, 10–12 minutes.
- 12
Remove the danishes from the oven and let them cool slightly.
- 13
Dust the danishes with powdered sugar, if desired, and serve.
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