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4.8 from 48 votes

Raspberry Cream Cheese Danish Braid

This flaky breakfast pastry is made with store-bought puff pastry and filled with a sweet raspberry cream cheese filling. It's easy to make, delicious, and beautiful to serve. Enjoy for breakfast, brunch, or dessert!

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 12
Calories: 383 kcal
Course: Breakfast
Cuisine: American

Ingredients

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

    Cup of Yum
  1. Preheat oven to 400 degrees F.
  2. 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.
  3. 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 9x11-inches in size.
  4. 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.
  5. Cut 9 or 10 slanting strips (3/4 – 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.
  6. 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 (1/3 cup per pastry).
  7. 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.
  8. 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.
  9. Bake for 20 to 25 minutes or until golden brown and puffed up. Remove from the oven and cool completely.
  10. While cooling, make the glaze. In a medium bowl, whisk together the confectioner’s sugar, heavy cream or milk, and almond extract.
  11. Drizzle the glaze over the cooled Danishes. Cut into pieces and serve!

Nutrition Information

Calories 383kcal (19%) Carbohydrates 35g (12%) Protein 6g (12%) Fat 25g (38%) Saturated Fat 8g (40%) Polyunsaturated Fat 3g Monounsaturated Fat 12g Cholesterol 50mg (17%) Sodium 170mg (7%) Potassium 94mg (3%) Fiber 1g (4%) Sugar 14g (28%) Vitamin A 316IU (6%) Vitamin C 2mg (2%) Calcium 38mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 383

% Daily Value*

Calories 383kcal 19%
Carbohydrates 35g 12%
Protein 6g 12%
Fat 25g 38%
Saturated Fat 8g 40%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 12g 60%
Cholesterol 50mg 17%
Sodium 170mg 7%
Potassium 94mg 2%
Fiber 1g 4%
Sugar 14g 28%
Vitamin A 316IU 6%
Vitamin C 2mg 2%
Calcium 38mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.