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Raspberry Cream Cheese Danish

Raspberry Cream Cheese Danish

My favorite fruit in baked goods is raspberries. There’s just something so wonderful about the intense flavor of tart yet sweet little raspberries!

When coupled with cream cheese, the taste is unbeatable! Delicately enrobed in puff pastry, spattered with raw sliced almonds, and drizzled with a sugary glaze, who wouldn’t love this danish?

This recipe is very similar to my triple almond pastry. Try your own favorite fillings!

I’m reminded of “Somebody Loves Me” sung by Peggy Lee. The premise is a girl wondering who loves her. Not depressing, just inquisitive really. So stop wondering what your favorite pastry fillings would be and try them out!

Raspberry Cream Cheese Danish


  • 1 sheet of Pepperidge Farm® puff pastry
  • 4 ounces cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/4 teaspoon almond extract
  • 1/3 cup seedless raspberry jelly
  • Glaze
  • 1/4 cup powdered sugar
  • 1/8 teaspoon almond extract
  • 2 teaspoons half-and-half
  • 1/4 cup sliced almonds, raw


  1. Preheat the oven to 400 degrees.
  2. Defrost the puff pastry. Roll dough on a parchment paper lined cookie sheet (not a jelly roll pan or air bake cookie sheet) to be an 18"x6" rectangle.
  3. Combine cream cheese, powdered sugar, and almond extract in a small bowl.
  4. Spread over half of the puff pastry width-wise, leaving a 1/2" edge.
  5. Spread jelly over the cream cheese.
  6. Fold over the puff pastry to cover the filling. Roll the bottom pastry over the top pastry edge then twist to tuck the bottom into the top. Press down with fork tines around three sides of the edges that are rolled in order to seal. Make slashes through the top layer of pastry to allow steam to escape.
  7. Bake for 12 minutes. Then reduce the oven heat to 375 degrees. Bake for an additional 20 minutes.
  8. Remove from oven and let cool for at least 10 minutes.
  9. Spread raw almonds over the pastry.
  10. For glaze, combine powdered sugar, almond extract, and half-and-half in a bowl. Drizzle over the pastry to make the raw almonds stick to the pastry top. Serve plain as a breakfast pastry or with ice cream for dessert.

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About Jillaine: As a professional jazz singer who also studies law, savoring daily nosh with family refreshes me. You are invited to my table to try great food, hear tasty music, and join in upbeat conversation!

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