Ingredients
Equipment
Instructions
Pastry Preparation
- Cut thawed puff pastry into 8 even rectangles. Score a smaller rectangle 1/2 inch from the edge of each piece without cutting through.
- Prick the center of the scored rectangle with a fork to prevent it from rising too much during baking.
Filling and Assembly
- Beat cream cheese, granulated sugar, egg yolk, and vanilla until smooth. Spoon onto the center of each pastry rectangle.
- Place a teaspoon of glossy raspberry preserves on top of the cream cheese bed.
Baking
- Brush the edges with egg wash. Bake at 400°F (200°C) for 15-18 minutes until edges are golden-brown and crisp.
- Whisk powdered sugar and milk. Once danishes have cooled slightly, apply a zig-zag drizzle over the top.
Notes
Ensure the puff pastry stays cold until the moment it enters the oven for the best rise.
Use a sharp cutter to avoid sealing the laminated layers.
Use a sharp cutter to avoid sealing the laminated layers.
