Raspberry Cheesecake Danish with Raspberry Compote and Vanilla Icing
By Ethan Parker
Servings
6
Level
Medium
These raspberry cheesecake danishes bake for 15 to 18 minutes once they're shaped, and store-bought puff pastry keeps the work manageable for breakfast or brunch. The pastry comes out deeply golden-brown and flaky, with a set cream cheese center, glossy raspberry compote, and a thin vanilla icing drizzle.
I make the raspberry compote first and let it cool all the way while I mix the filling, because warm fruit softens the cream cheese and makes the squares messy to shape. A hand mixer goes only until the filling is smooth, then I stop before it gets overbeaten. I stick to the stated filling amounts, since extra filling can spill across the parchment in the oven.
The folded corners give each danish a clear well, but don't cut through the pastry when scoring the inner square. I use two heavy baking sheets lined with parchment, leave about 2 inches between pastries, and brush only the exposed edges with egg wash for browning. Pull them when the pastry is puffed and the centers are set.
Serve them warm or at room temperature for breakfast or brunch, on their own or with something savory beside them. The icing goes on while the danishes cool, and powdered sugar lands over the flaky edges after the icing is set. I like the icing thin here. A fine-mesh sieve keeps the dusting on the pastry edges.
Why you'll love this recipe
- Breakfast pastry without homemade dough, because one thawed puff pastry sheet cuts into six neat squares.
- Most of the stovetop work ends after the compote thickens, then the oven handles the pastries.
- Two baking sheets stop the squares from crowding, and parchment makes cleanup less annoying after the icing sets.
- Block cream cheese gives the filling enough body to stay put in the center during baking.
- Serve them warm or at room temperature when brunch timing gets loose around the table.
- No special pastry skills are needed, just a sharp knife or pizza cutter for clean squares.
Ingredients
- •1 sheet all-butter puff pastry (about 9.5 oz / 270 g, thawed according to package directions and kept cold)
- •1 flour (for lightly flouring the work surface)
- •1 large egg (for egg wash)
- •1 tbsp milk (plus 1-2 tsp for the icing)
- •8 oz full-fat block-style cream cheese (softened to room temperature)
- •0.25 cup granulated sugar (50 g for the filling, plus 3 tbsp / 45 g for the compote)
- •1 egg yolk (from a large egg)
- •1 tsp vanilla extract (plus more for the icing)
- •1 tsp fresh lemon juice (for the filling, plus lemon juice for the compote)
- •1 cup frozen raspberries (125 g)
- •1 tsp cornstarch
- •2 tsp cold water
- •0.5 cup powdered sugar (60 g, plus more for dusting)
Instructions
- 1
Combine the frozen raspberries, granulated sugar, and lemon juice in a small saucepan.
- 2
Heat over medium, stirring occasionally, for 5-7 minutes until the raspberries break down and release their juice.
- 3
Whisk the cornstarch and cold water in a small bowl until smooth.
- 4
Pour the cornstarch slurry into the simmering raspberry mixture.
- 5
Cook, stirring constantly, for another 1-2 minutes until the compote thickens and looks glossy.
- 6
Remove the compote from the heat and cool it completely.
- 7
Beat the softened cream cheese in a medium bowl on medium speed until completely smooth.
- 8
Scrape down the sides of the bowl.
- 9
Add the granulated sugar, egg yolk, vanilla extract, and lemon juice.
- 10
Beat on medium speed for about 2 minutes until light and smooth, without overbeating.
- 11
Preheat the oven to 400°F (204°C).
- 12
Line two baking sheets with parchment paper.
- 13
Unfold the cold puff pastry on a lightly floured surface.
- 14
Cut the pastry into 6 equal squares.
- 15
Score a smaller square about 1/2-inch from the edge of each square, without cutting all the way through.
- 16
Fold two opposite corners of each inner square into the center and press them down gently.
- 17
Spoon about 2 tablespoons of cream cheese filling into each well.
- 18
Top each danish with about 1-2 teaspoons of cooled raspberry compote.
- 19
Place the assembled danishes on the prepared baking sheets, spacing them about 2 inches apart.
- 20
Whisk the egg and 1 tablespoon of milk together in a small bowl.
- 21
Brush the exposed pastry edges lightly with the egg wash.
- 22
Bake for 15-18 minutes, until the pastry is puffed, deeply golden-brown, and flaky and the centers are set.
- 23
Cool the danishes on the baking sheets for 5 minutes.
- 24
Transfer the danishes to a wire rack to cool further.
- 25
Whisk the powdered sugar, 1 teaspoon of milk, and vanilla extract together for the icing.
- 26
Add more milk a few drops at a time until the icing reaches a smooth drizzling consistency.
- 27
Drizzle the icing across the cooled danishes with a spoon or small piping bag.
- 28
Once the icing is set, dust the pastry edges with more powdered sugar through a fine-mesh sieve.
- 29
Serve warm or at room temperature.
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