Ingredients
Equipment
Instructions
Preparation
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Make the Cream Cheese Filling
- In a medium bowl, beat the softened cream cheese until smooth. Add the granulated sugar, lemon juice, and vanilla extract. Beat again until light and creamy.
Assemble the Danishes
- Gently unfold the thawed puff pastry sheet on a lightly floured surface. Cut into six equal rectangles.
- Score a border about 1/2-inch from the edges of each rectangle, without cutting through. Spread the cream cheese filling within the scored area and top with fresh raspberries.
Bake
- Whisk the egg and milk together to create an egg wash. Brush the borders of each danish with the egg wash.
- Bake for 15-20 minutes, until the pastry is puffed and golden brown.
Glaze and Serve
- While the danishes cool, whisk together powdered sugar and milk until you have a smooth glaze. Drizzle over the warm danishes before serving.
Notes
Tip 1: Ensure your puff pastry is cold before it goes into the oven for the best rise and flakiest layers.
Tip 2: Don't skip the egg wash! It's essential for achieving that beautiful, glossy, bakery-style finish.
Tip 3: Let the danishes cool for at least 10 minutes before glazing so the icing doesn't melt and run off.
Tip 2: Don't skip the egg wash! It's essential for achieving that beautiful, glossy, bakery-style finish.
Tip 3: Let the danishes cool for at least 10 minutes before glazing so the icing doesn't melt and run off.
