Ingredients
Equipment
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a medium bowl, beat the softened cream cheese with an electric mixer until smooth. Add the granulated sugar, egg yolk, vanilla extract, and lemon juice. Beat until well combined and airy. Set aside.
- On a lightly floured surface, gently unfold the puff pastry sheet. Cut it into six equal rectangles.
- Using a paring knife, score a border about a half-inch from the edges of each rectangle, being careful not to cut all the way through. Gently prick the area inside the border with a fork.
- Spread about 2 tablespoons of the cream cheese filling inside the scored area of each pastry. Top with a spoonful of raspberry preserves.
- In a small bowl, whisk the egg with 1 tablespoon of milk to create an egg wash. Brush the outer border of each danish with the egg wash.
- Bake for 15-18 minutes, or until the pastries are puffed, golden brown, and the filling is set.
- While the danishes cool, whisk together the powdered sugar, 1 tablespoon of milk, and vanilla extract. Add more milk as needed to reach a drizzling consistency.
- Drizzle the glaze over the slightly cooled danishes before serving.
Notes
Keep the Puff Pastry Cold: For the flakiest results, ensure your puff pastry stays cold. If it becomes soft, return it to the refrigerator for 10-15 minutes.
Don't Overfill: Be careful not to add too much filling, as it can spill over during baking and make the pastry soggy.
Storage: These danishes are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.
Don't Overfill: Be careful not to add too much filling, as it can spill over during baking and make the pastry soggy.
Storage: These danishes are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.
