Raspberry Cheesecake Danish Pastry
A quick and impressive pastry made with puff pastry, cream cheese, and raspberry jam.
Ingredients
For the pastry
- 1 sheet puff pastry Keep it cold until ready to use.
- 1 tbsp flour For dusting the work surface.
- 1 tbsp powdered sugar For dusting before serving, optional.
For the filling
- 8 oz cream cheese, softened Use full-fat for best results.
- 1/2 cup sugar
- 1 large egg For binding the filling.
- 1 tsp vanilla extract
- 1/2 cup raspberry jam Choose a jam with good fruit content.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Lightly dust your work surface with flour and roll the puff pastry briefly to smooth out the fold lines. Cut it into even squares (4 to 6).
Filling Preparation
- In a bowl, beat softened cream cheese with sugar, egg, and vanilla extract until smooth.
- Place a generous tablespoon of cheesecake mixture in the center of each pastry square, topped with a spoonful of raspberry jam and swirl gently.
Assembly
- Fold the corners of each pastry square toward the center to create a pocket, exposing some filling.
Baking
- Place pastries on the prepared baking sheet and bake for 15-20 minutes until golden brown and puffed.
Serving
- Allow pastries to cool slightly on a rack, then dust with powdered sugar if desired. Serve warm.
Notes
Keep puff pastry cold for best results. Assemble and refrigerate for up to 12 hours before baking if needed. Store in the fridge for 2-3 days.