Description
These Raspberry Heart Danishes are charming, heart-shaped pastries filled with tangy cream cheese and topped with vibrant raspberries. Made with flaky puff pastry, they’re perfect for special mornings, romantic brunches, or simply celebrating something sweet. Simple to make and stunning on the table.
Ingredients
1 sheet puff pastry, thawed
4 oz cream cheese, softened
2 tablespoons granulated sugar
1 teaspoon vanilla extract
18 fresh raspberries (about 2–3 per danish)
1 egg, beaten (for egg wash)
powdered sugar, for dusting (optional)
Instructions
1. Thaw puff pastry according to package instructions. Lightly roll out and cut into heart shapes using a cutter or sharp knife.
2. In a mixing bowl, combine cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
3. Arrange heart shapes on a parchment-lined baking sheet. Spoon a dollop of the cream cheese filling into the center of each pastry.
4. Press 2–3 raspberries gently into the center of each danish.
5. Brush edges of pastries with the beaten egg.
6. Bake at 400°F (200°C) for 15–18 minutes until puffed and golden brown.
7. Let cool slightly, then dust with powdered sugar if desired.
Notes
For crisp results, don’t overfill with cream cheese or fruit—less is more when using puff pastry.
Use chilled puff pastry straight from the fridge when shaping and baking.
If you don’t have a heart cutter, cut the pastry into squares or rounds—it’ll still be delicious!
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 danish
- Calories: 210
- Sugar: 7g
- Sodium: 105mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: raspberry danish, puff pastry, Valentine's brunch