Raspberry Cheese Danish

Sep 4, 2026 · By VanillaGoods

Baking Pastries doughnuts Vanilla: Extract Medium

Raspberry cheese danish on a wire rack, the glossy filling visible in the center of each pastry

Tender, flaky Danish pastries made with a light laminated yeast dough, filled with a smooth vanilla cream cheese custard and topped with a vibrant raspberry glaze and fresh raspberries.

Prep 100 min

Cook 20 min

Cooling 4 hr 30 min

Total 7 hr 45 min

Yield 12 pastries

Diet —

Ingredients

Adjust yield

pastries

3 ½ cups (420.0 g)all-purpose flour
¼ cup (50.0 g)granulated sugar
2.0 tsp (6.0 g)instant yeast
1.0 tsp (5.0 g)fine sea salt
1.0 cup (227.0 ml)cold whole milk
1.0 large (50.0 g)egg
2.0 tbsp (28.0 g)softened unsalted butter
1.0 cup (226.0 g)cold unsalted butter, for laminating
1.0 large (50.0 g)egg, for egg wash
8.0 oz (226.0 g)cream cheese, softened
¼ cup (50.0 g)granulated sugar
1.0 tsp (5.0 ml)vanilla extract
⅓ cup (80.0 ml)heavy cream
1 ½ cups (180.0 g)fresh raspberries
⅓ cup (110.0 g)raspberry jam
1.0 tbsp (15.0 ml)water

Make it at home

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Instructions

Combine flour, sugar, instant yeast, and salt in the bowl of a stand mixer fitted with a dough hook.
Add cold milk, egg, and softened butter and mix on low speed until the dough just begins to come together, about 3 minutes.
Increase mixer speed to medium and knead until smooth and elastic, about 6 minutes.
Shape the dough into a rectangle, wrap tightly in plastic, and chill for at least 1 hour and up to 3 hours.
Prepare the butter block: place cold unsalted butter between two sheets of parchment paper. Beat and roll the butter with a rolling pin into a 7x7 inch (18x18 cm) square. Chill until firm but pliable.
Roll the chilled dough on a lightly floured surface into a 14x7 inch (36x18 cm) rectangle.
Place the butter block on two-thirds of the dough. Fold the uncovered third over the butter, then fold the remaining third over like a letter, enclosing the butter completely.
Roll out the dough into a 14x7 inch (36x18 cm) rectangle again, fold into thirds, wrap, and chill for 1 hour.
Repeat the rolling and folding once more, then chill dough for at least 2 hours or overnight.
Prepare the filling: whisk cream cheese, sugar, and vanilla extract until creamy and smooth.
Stir in the heavy cream to lighten the filling.
Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
Roll out the laminated dough to a 12x12 inch (30x30 cm) square. Cut into 12 equal squares.
Place a heaping tablespoon of cream cheese filling in the center of each square.
Drop 6-7 fresh raspberries on top of the filling in each square.
Fold the corners inward slightly or leave open-faced, pinching edges to prevent leakage.
Brush all pastries lightly with egg wash.
Bake until golden brown and puffed, 18-20 minutes.
While pastries bake, make the glaze by warming raspberry jam and water in a small saucepan until smooth.
Brush warm glaze over the pastries immediately after baking for a shiny, fruity finish. Allow to cool before serving.

Tips

Keep all dough and butter cold during laminating to ensure distinct layers and flakiness.
Use fresh raspberries both inside and as a topping to emphasize the raspberry flavor and texture.
Vanilla extract complements the cream cheese filling with gentle warmth and aroma.

Recipe FAQ

How long does it take to make raspberry cheese danish?

Plan on 100 minutes of prep and 20 minutes of cooking, plus 5 hours 45 minutes to rise and chill. The recipe makes 12 pastries.

How should I store raspberry cheese danish?

Store cooled Danish pastries in an airtight container at room temperature for up to 2 days. Reheat in a 300°F (150°C) oven for 5-7 minutes to refresh flakiness.

Can I make raspberry cheese danish ahead?

Make the laminated dough and refrigerate overnight; fill and bake fresh on the day of serving.

Can I use a different form of vanilla?

Yes. This recipe uses 1 tsp vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Tender, flaky Danish pastries made with a light laminated yeast dough, filled with a smooth vanilla cream cheese custard and topped with a vibrant raspberry glaze and fresh raspberries.

Estimated · per serving

Nutrition

Per serving = 1 of 12 servings this recipe makes.

458 Calories / serving

27.9g Fat

45.5g Carbs

7.1g Protein

15.5g Sugar

Whole recipe (12 servings): ~5496 cal · 335g fat · 546g carbs · 85g protein · 186g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

Per serving · 458 calories

What it takes to burn one serving

Brisk walking 87 min·5.1 mi·~10200 steps
Walking uphill or incline treadmill 62 min·3.1 mi·~6200 steps
Moderate cycling 47 min·9.4 mi
Swimming laps 64 min
Jogging 45 min·3.8 mi·~7200 steps
Stair climbing 42 min·~3800 steps
Dancing 74 min
Bodyweight circuit training 47 min
Cleaning, errands, or playing with the dog 106 min

Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.

Made with VanillaGoods

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