Lemon Raspberry Danish Recipe - Food Fanatic

Lemon Raspberry Danish Recipe

    8 Servings


  • 2 sheets Puff Pastry, thawed
  • 8 ounces Cream Cheese, softened
  • 4 tablespoons Granulated Sugar
  • 1/4 cup Lemon Juice
  • 1 tablespoon Lemon Zest
  • 6 ounces Fresh Raspberries


  1. Preheat oven to  375°F. Line 2 baking sheets with parchment paper. Set aside.
  2. In mixing bowl add cream cheese, sugar, lemon juice and zest. Beat on medium high until creamy.
  3. Cut each pastry sheet into 4 squares. Lay on baking sheet. Fold the corners toward the center. Press down on the edges of the corners. Brush each corner with egg wash.
  4. Add about 2 tablespoons to the center of each pastry. Brush the remaining uncovered pastry with egg wash.
  5. Bake for 15-18 minutes or until slightly golden brown.
  6. Allow to cool for 5 minutes.
  7. Top with fresh raspberries. Serve and ENJOY!


Lemon raspberry danish photo