Raspberry Cream Cheese Danish Braid

These Raspberry Cream Cheese Danish Braids are BEAUTIFUL and the perfect treat for the holidays or any special occasion. You can enjoy them for breakfast, brunch, tea time, or dessert.

Now, let me tell you my little secret…they are made with store-bought puff pastry sheets and are SO easy to make!

The pastries are flaky, buttery, and filled with a sweet and creamy raspberry cream cheese filling. Top with a sliced almonds for a slight crunch and drizzle with a simple almond glaze. You can also dust the tops with a little confectioner’s sugar if you want to go all out.

Cut into slices and enjoy every bite. It tastes like a fancy cream cheese Danish, but is easy to make at home. It’s SO good!

If you want to WOW all of your family and friends, make this cream cheese Danish recipe. They will think you are a pastry chef!

This recipes makes TWO braids and you might think that seems like a lot, BUT the pastries always go quickly so I recommend making both braids. Of course, you can half the recipe.

Pastry Ingredients

• Cream cheese– make sure it’s at room temperature so it’s easy to mix.
• Granulated sugar– to sweeten the filling.
• Egg yolk– to make the filling super rich.
• Vanilla Extract & Almond Extract– to flavor the filling.
• Puff Pastry Sheets– I use the Pepperidge Farm puff pastry sheets. You can find them at most grocery stores. Make sure you thaw according to package instructions before using.
• Raspberry jam– use a good quality raspberry jam or preserves.
• Raspberries– fresh raspberries are best, but if you want to use frozen don’t thaw them!
• Egg with Water– to make an egg wash, for brushing on top of the pastry.
• Sliced almonds– for sprinkling on the top of the braid.

Simple Almond Glaze

After the pastry cools, it is finished with a sweet and simple almond glaze. You only need 3 ingredients!

• Confectioners’ sugar
• Heavy cream (can use milk)
• Almond extract

How to Make Raspberry Cream Cheese Danish Braid

• Preheat oven to 400 degrees F.
• In the bowl of a stand mixer (can also use a hand mixer), combine the cream cheese, sugar, and egg yolk. Beat until combined. Scrape down the sides of the bowl with a spatula and add the vanilla extract and almond extract. Beat again until smooth. Cover and place in the refrigerator until ready to use.

• Carefully unfold the puff pastry sheets onto a piece of lightly floured parchment paper or a Silpat baking mat. Use a rolling pin to roll out the sheets, 2 additional inches lengthwise, so the sheets are 9×11-inches in size.
• Use a sharp knife or scissors to cut off the top 2 corners of each sheet. You don’t need these pieces for the Danish braid, but don’t throw them out. You can sprinkle them with a little cinnamon and sugar and bake them on the side.

• Cut 9 or 10 slanting strips (¾ – 1 inch wide each) into both sides of each pastry sheet. Cut off the two remaining flaps at the bottom of each sheet. Set these extra pieces aside to bake with the top scrap pieces.

• Give the cream cheese filling a good stir. Divide the filling in half and spread it down the center each pastry. Spread the raspberry jam on top of the cream cheese filling (2 tablespoons per pastry). Top with fresh raspberries (⅓ cup per pastry).

• Start at the top and fold the strips over the filling, alternating each side to resemble a braid. Fold the bottom end and gently press, sealing the filling inside. Carefully transfer the pastries to a large baking sheet. They should fit on one pan. They will puff up in the oven, but not spread too much.

• In a small bowl, whisk together the egg and water. Brush the tops of the pastries with the egg wash, using a pastry brush. Sprinkle with sliced almonds, if using.
• Bake for 20 to 25 minutes or until golden brown and puffed up. Remove from the oven and cool completely.

• While cooling, make the glaze. In a medium bowl, whisk together the confectioner’s sugar, heavy cream or milk, and almond extract.
• Drizzle the glaze over the cooled breakfast braids. Cut into pieces and serve!

Filling Variatons

If you want to mix up the filling, here are some ideas.

• Instead of raspberries, use blueberries, blackberries, or even peach slices.
• Sauté some apples with a little brown sugar and cinnamon for an apple cinnamon filling.
• Swap the jam for lemon curd.
• You can also just do a plain cream cheese filling and omit the jam and raspberries.

How to Store

The breakfast braids are best the day they are made, you can’t beat fresh pastries, but if you have leftovers, you can store them for later. Here are my tips!

• The pastries can sit out for a day, but if you need to store them longer than that I recommend storing in the refrigerator because of the cream cheese filling. Let them cool completely and wrap tightly in plastic wrap. You can also store in an airtight container.
• The cream cheese danishes will last for up to 5 days stored in the refrigerator.
• You can freeze the braids. When they are completely cooled, wrap in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw and enjoy.

More Sweet Breakfast Recipes

• Cinnamon Rolls
• Raspberry Almond Ricotta Cake
• Coffee Cake
• German Pancakes
• Raspberry Sweet Rolls
• Strawberry Scones
• Best Blueberry Muffins

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Breakfast/Brunch

Raspberry Cream Cheese Danish Braid

4.74 from 15 votes

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Cuisine American

Servings 12

Cook ModePrevent your screen from going dark

Ingredients  

1x2x3x

For the Pastry:

• 8 oz cream cheese, at room temperature
• 1/4 cup granulated sugar
• 1 large egg yolk
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon almond extract
• 2 Puff pastry sheets (17.3 oz box), thawed according to package instructions
• 4 tablespoons raspberry jam
• 2/3 cup fresh raspberries
• 1/3 cup sliced almonds, optional

For the Egg Wash:

• 1 large egg
• 1 tablespoon water

For the Glaze:

• 1/2 cup confectioners’ sugar
• 1 tablespoon heavy cream or milk
• 1/2 teaspoon almond extract

Instructions 

• Preheat oven to 400 degrees F.
• In the bowl of a stand mixer (can also use a hand mixer), combine the cream cheese, sugar, and egg yolk. Beat until combined. Scrape down the sides of the bowl with a spatula and add the vanilla extract and almond extract. Beat again until smooth. Cover and place in the refrigerator until ready to use.
• Carefully unfold the puff pastry sheets onto a piece of lightly floured parchment paper or a Silpat baking mat. Use a rolling pin to roll out the sheets, 2 additional inches lengthwise, so the sheets are 9×11-inches in size.
• Use a sharp knife or scissors to cut off the top 2 corners of each sheet. You don’t need these pieces for the Danish braid, but don’t throw them out. You can sprinkle them with a little cinnamon and sugar and bake them on the side.
• Cut 9 or 10 slanting strips (¾ – 1 inch wide each) into both sides of each pastry sheet. Cut off the two remaining flaps at the bottom of each sheet. Set these extra pieces aside to bake with the top scrap pieces.
• Give the cream cheese filling a good stir. Divide the filling in half and spread it down the center each pastry. Spread the raspberry jam on top of the cream cheese filling (2 tablespoons per pastry). Top with fresh raspberries (⅓ cup per pastry).
• Start at the top and fold the strips over the filling, alternating each side to resemble a braid. Fold the bottom end and gently press, sealing the filling inside. Carefully transfer the pastries to a large baking sheet. They should fit on one pan. They will puff up in the oven, but not spread too much.
• In a small bowl, whisk together the egg and water. Brush the tops of the Danishes with the egg wash, using a pastry brush. Sprinkle with sliced almonds, if using.
• Bake for 20 to 25 minutes or until golden brown and puffed up. Remove from the oven and cool completely.
• While cooling, make the glaze. In a medium bowl, whisk together the confectioner’s sugar, heavy cream or milk, and almond extract.
• Drizzle the glaze over the cooled Danishes. Cut into pieces and serve!

Nutrition

Calories: 383kcal, Carbohydrates: 35g, Protein: 6g, Fat: 25g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Cholesterol: 50mg, Sodium: 170mg, Potassium: 94mg, Fiber: 1g, Sugar: 14g, Vitamin A: 316IU, Vitamin C: 2mg, Calcium: 38mg, Iron: 1mg

Keywords breakfast pastry, cream cheese, puff pastry