Description
These Raspberry Cheesecake Danish Pastries are delightful, flaky treats combining creamy cheesecake filling with sweet raspberry preserves, all topped with a luscious vanilla glaze. Perfect for breakfast, brunch, or a special snack, they offer a rich yet balanced mix of textures and flavors made from simple ingredients.
Ingredients
Scale
Dough
- 250 grams baking mix
- 25 grams granulated sugar
- 57 grams unsalted butter, softened
- 160 millilitres whole milk
Filling
- 113 grams cream cheese, softened
- 25 grams granulated sugar
- 30 grams raspberry preserves
Glaze
- 85 grams powdered sugar
- 15–30 millilitres whole milk
- 2.5 millilitres vanilla extract
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 232°C (450°F) and line a baking sheet with parchment paper to prevent sticking and allow easy cleanup.
- Mix Dry Ingredients and Butter: In a mixing bowl, combine baking mix, granulated sugar, and softened butter. Use a fork to cut the butter into the dry ingredients until the mixture attains a crumbly texture that resembles coarse crumbs.
- Form Dough: Pour in the whole milk and stir gently until a soft dough forms. Divide this dough into 12 equal portions using a tablespoon and place each portion onto the prepared baking sheet, spaced apart.
- Create Wells in Dough: Use the back of a spoon to press the center of each dough mound down, creating a well or indentation which will hold the filling.
- Prepare and Add Cream Cheese Filling: In a separate bowl, blend the softened cream cheese and granulated sugar until smooth. Spoon this cheese mixture evenly into the wells of the dough portions.
- Add Raspberry Preserves: Stir the raspberry preserves lightly to loosen them, then spoon an even layer atop the cream cheese filling in each Danish.
- Bake: Place the tray in the preheated oven and bake for 10 minutes or until the pastries turn golden brown. After baking, allow them to cool on the baking sheet for 2 to 3 minutes before transferring them to a wire rack to cool completely.
- Make Glaze: Combine powdered sugar, 15 millilitres of whole milk, and vanilla extract in a bowl. If the glaze is too thick for drizzling, add more milk gradually until it reaches a pourable consistency.
- Glaze and Store: Drizzle the glaze generously over the cooled Danish pastries. Store the finished pastries in a sealed container in the refrigerator to keep them fresh.
Notes
- Ensure the butter is softened, not melted, for proper dough texture.
- You can substitute raspberry preserves with any other berry jam for variety.
- Use parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
- For a more decorative finish, pipe the glaze using a piping bag or drizzle with a fork in a zigzag pattern.
- Store pastries in an airtight container refrigerated; consume within 3 days for optimal freshness.
