Raspberry Danish: 9 Irresistible Treats You'll Love

These delightful raspberry danish combine tangy fresh raspberries, creamy cheese filling, and flaky pastry for a perfect breakfast or dessert treat.

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Preheat the oven to 400°F (200°C).
Add the cream cheese, powdered sugar, and vanilla extract to a medium bowl.
Use an electric mixer to blend until smooth. If the raspberries are tart, consider adding more powdered sugar to taste.
In a small bowl, whisk together the egg with a tablespoon of cold water and a pinch of salt to create an egg wash.
Sprinkle flour over your counter or cutting board to prevent sticking.
Roll the puff pastry into a square, approximately 10.5 inches on each side. Keep the dough about ⅛-inch thick and add more flour if it sticks.
Cut the dough into 9 equal squares (about 3.5 inches each).
Place a small amount (just under 1 tablespoon) of cream cheese mixture in the center of each pastry square.
Add 3–4 fresh raspberries on top of the cream cheese mixture.
Brush a small amount of egg wash on one corner of each pastry square. Fold the opposite corner over and pinch the edges to seal.
Transfer the pastries to a parchment-lined sheet pan and freeze them for at least 30 minutes.
Meanwhile, preheat the oven to 400°F (if not done already).
Once the pastries are frozen, brush all exposed pastry surfaces with the remaining egg wash.
Bake the pastries in the preheated oven for 25–30 minutes or until golden brown and puffed up.
Sprinkle with powdered sugar for garnish, if desired.