A delightful treat combining flaky pastry with sweet and tangy raspberries, perfect for brunch or dessert.

Puff Pastry (2 sheets)

Fresh Raspberries (1 cup)

Granulated Sugar (1/4 cup)

Cream Cheese (4 ounces)

Egg (1, beaten)

Vanilla Extract (1 teaspoon)

Lemon Zest (from 1 lemon)

Prepare the Filling: In a bowl, combine fresh raspberries, granulated sugar, cream cheese, vanilla extract, and lemon zest. Mash gently until well combined.
Roll Out the Puff Pastry: On a lightly floured surface, roll out the puff pastry sheets to about 1/8 inch thick. Cut each sheet into 4 squares.
Form the Pastries: Take each square and make a slit from each corner towards the center, leaving about an inch uncut. Spoon the raspberry filling into the center of each square.
Fold the Pastries: Fold every second corner of the square toward the center, overlapping them slightly. Press to seal and brush with beaten egg.
Bake the Pastries: Preheat oven to 375°F (190°C). Arrange Danishes on a lined baking sheet and bake for 20-25 minutes or until golden brown.
Cool and Serve: Allow the Danishes to cool for a few minutes. Serve warm or at room temperature and dust with powdered sugar.

For a vegan option, brush with almond milk instead of beaten egg. Consider using whole wheat puff pastry for added health benefits.

Keywords: Danish, pastries, raspberry, dessert, flaky pastry, brunch