Ingredients
- Puff Pastry: 1 sheet (10 oz), thawed
- Cream Cheese: 4 ounces, softened
- Granulated Sugar: 1/4 cup
- Raspberry Preserves (or jam): 1/2 cup
- Vanilla Powder: 1/2 teaspoon
- Egg: 1 large (beaten, for egg wash)
- Powdered Sugar: 1/2 cup (for optional glaze)
Instructions
- Step 1: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. In a small bowl, combine the softened cream cheese, granulated sugar, and vanilla bean paste until the mixture is smooth and lump-free.
- Step 2: Unfold the thawed puff pastry sheet and cut it into 6 equal squares. Place the squares on the prepared baking sheet. Lightly brush the edges of each square with the beaten egg wash.
- Step 3: Spoon about 1 1/2 tablespoons of the cream cheese mixture onto the center of each pastry square, leaving a clear 1/2-inch border around the edges. Top the cream cheese filling with a generous teaspoon of raspberry preserves.
- Step 4: Bake the Danish buns for 15–18 minutes, or until the pastry is puffed up, golden brown, and the filling is set. Transfer the buns to a wire rack to cool slightly.
- Step 5: For a simple glaze, whisk the powdered sugar with 1-2 teaspoons of water until smooth. Drizzle the glaze decoratively over the warm Sugar Raspberry Danish Buns before serving.
Notes
- Store cooled buns in an airtight container at room temperature for up to two days, but if keeping longer, refrigerate them to maintain the integrity of the cream cheese filling.
- To revive the crispy texture of leftover Danish, briefly warm them in a 300°F oven for about 5 minutes instead of using a microwave.
- For a delightful weekend brunch addition, serve these warm with a strong cup of black coffee or alongside a dollop of fresh whipped cream to balance the sweetness.
- Ensure the egg wash only touches the pastry border, as letting it drip down the sides can prevent the puff pastry from fully rising and achieving its signature flaky lift.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American