How do I create a delectable raspberry and cream cheese danish pastry?

Take a bite of our raspberry and cream cheese danish pastry and let the burst of flavors transport you to pastry heaven!

You'll need

Items needed to answer the question, How do I create a delectable raspberry and cream cheese danish pastry. Items include: all-purpose flour granulated sugar salt cold unsalted butter cold water cream cheese vanilla extract fresh raspberries egg milk

all-purpose flour 2 cups
granulated sugar 2 tablespoons (plus 1/4 cup)
salt 1/2 teaspoon
cold unsalted butter 1 cup (cubed)
cold water 1/2 cup
cream cheese 8 ounces
vanilla extract 1 teaspoon
fresh raspberries 1 1/2 cups
egg 1
milk a splash

Take note
Handle with care – this pastry is highly addictive and may cause cravings. Keep away from hungry friends or they might disappear in seconds!

1

Preheat the oven

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This will ensure your danish pastry bakes evenly and doesn't stick to the pan.

2

Prepare the pastry

In a large bowl, combine 2 cups of all-purpose flour, 2 tablespoons of granulated sugar, 1/2 teaspoon of salt, and 1 cup of cold unsalted butter (cubed). Use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs. Add 1/2 cup of cold water gradually while mixing until the dough comes together.

3

Roll out the dough

Transfer the dough onto a lightly floured surface and roll it out into a rectangle that's about 1/4 inch thick. Make sure the dough isn't sticking to the surface by adding flour as needed.

4

Spread the cream cheese filling

In a separate bowl, beat together 8 ounces of cream cheese, 1/4 cup of granulated sugar, and 1 teaspoon of vanilla extract until smooth. Spread the cream cheese mixture evenly over the rolled-out dough, leaving about half an inch border around the edges.

5

Add the raspberries

Generously scatter 1 1/2 cups of fresh raspberries over the cream cheese filling. Gently press them into the mixture so they don't roll away when you roll the dough.

6

Roll and shape the pastry

Starting from one of the longer sides, carefully roll the dough into a tight log, using the parchment paper to help you roll. Once rolled, shape the log into a circle by bringing the ends together and pinching them to seal.

7

Bake to golden perfection

Transfer the pastry circle onto the prepared baking sheet. Brush the top with an egg wash made from whisking together 1 egg and a splash of milk. Bake in the preheated oven for about 25-30 minutes, or until the pastry is golden brown and the raspberries are juicy.

8

Cool and serve

Allow the raspberry and cream cheese danish pastry to cool for a few minutes on the baking sheet, then transfer it to a wire rack to cool completely. Slice it into wedges and serve it warm or at room temperature with a sprinkle of powdered sugar on top. Enjoy!