Raspberry Almond Puff Pastry Danish

Raspberry almond puff pastry danish became a quick favorite in my kitchen after a lazy Saturday morning when I wanted something bakery-worthy without spending all day making it. I had a sheet of puff pastry in the freezer, a handful of raspberries in the fridge, and some sliced almonds in the pantry. I put it all together, popped it in the oven, and what came out was golden, flaky, and absolutely stunning. The tartness of the berries with the creamy center and crunch of almonds made it taste like something from a fancy café.

Now it’s my go-to recipe when I need a quick dessert or brunch treat that looks impressive but comes together effortlessly. Whether you’re serving guests or just treating yourself to something sweet, this danish never fails to wow.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Puff pastry – The flaky, buttery base that makes this danish irresistible
• Cream cheese – Provides a rich, creamy layer that balances the tart berries
• Granulated sugar – Sweetens the cream cheese filling perfectly
• Vanilla extract – Adds warm flavor to the creamy layer
• Fresh raspberries – Juicy and tart, they burst beautifully during baking
• Raspberry preserves – Boosts the raspberry flavor and adds moisture
• Egg – Brushed over the pastry to give it a golden, shiny finish
• Sliced almonds – Add crunch and a nutty flavor to the topping
• Powdered sugar – Used for the icing drizzle on top
• Milk – Mixed with powdered sugar to create a simple icing

Tools You’ll Need

• Baking sheet – For baking the danishes until golden and crisp
• Parchment paper – Keeps the pastry from sticking and makes cleanup easy
• Mixing bowl – To blend the cream cheese filling
• Spoon or spatula – For spreading the filling and raspberry layers
• Pastry brush – To brush on the egg wash for that beautiful golden top
• Knife or pizza cutter – To slice the pastry into rectangles
• Wire rack – Helps cool the pastries evenly before icing
• Small bowl – For mixing the icing drizzle

Instructions

Step 1: Preheat and prep

I preheat the oven to 400°F and line a baking sheet with parchment paper. Then I let the puff pastry thaw until it’s easy to work with but still cold.

Step 2: Make the cream cheese filling

In a bowl, I beat the softened cream cheese with sugar and vanilla until smooth and creamy. This forms the base layer for the danish.

Step 3: Assemble the pastry

I roll out the puff pastry slightly and cut it into rectangles. On each rectangle, I spoon a bit of the cream cheese filling down the center, followed by a small spoonful of raspberry preserves and a few fresh raspberries.

Step 4: Fold and seal

I fold the sides of the pastry slightly over the filling, leaving the top partially open. Then I brush the edges with beaten egg and sprinkle with sliced almonds.

Step 5: Bake

I place the danishes on the prepared baking sheet and bake for 15–18 minutes, until puffed and golden brown. The berries will bubble, and the pastry will be crisp and beautiful.

Step 6: Cool and drizzle

After baking, I let the pastries cool slightly on a wire rack. Then I whisk together powdered sugar and milk to make a quick glaze and drizzle it over the top of each danish.

Tips

If I don’t have fresh raspberries, I use frozen ones straight from the freezer—no need to thaw. I also love swapping in apricot or blueberry preserves for a different twist. To make the glaze extra almondy, I sometimes add a drop of almond extract to the icing. And always keep your puff pastry cold before baking for the flakiest results!

Ways to Serve

These raspberry almond danishes are perfect with a cup of coffee or tea. I love serving them warm for brunch or as a sweet treat after dinner. They also make a beautiful addition to a holiday breakfast or brunch board.

Frequently Asked Questions

Can I make Raspberry Almond Puff Pastry Danish ahead of time?

Yes! I prepare and assemble them ahead, then bake fresh when ready to serve for best texture.

Can I freeze Raspberry Almond Puff Pastry Danish?

Absolutely. I bake them first, let them cool completely, and then freeze. I reheat in the oven at 350°F until warmed through.

Do I have to use cream cheese in Raspberry Almond Puff Pastry Danish?

No, but it adds a creamy base. You can substitute with mascarpone or leave it out for a lighter version.

See You in the Kitchen

I hope you give this raspberry almond puff pastry danish a try! It’s a beautiful, bakery-style treat that’s surprisingly easy to make at home. Let me know if you make it or try your own variation—I always love hearing what you come up with!

Happy Cooking!

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