Lemon Raspberry Cream Cheese Danish Rolls
Delightful danish rolls filled with a creamy lemon raspberry mixture, all wrapped in flaky puff pastry – perfect for brunch or dessert.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 package puff pastry
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1 egg (for egg wash)
- Lemon zest (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Roll out the puff pastry on a floured surface and cut it into squares.
- Combine softened cream cheese, powdered sugar, lemon juice, and vanilla extract in a bowl. Mix until smooth.
- Place a spoonful of the cream cheese mixture in the center of each pastry square. Add a few raspberries on top.
- Fold the corners of the squares towards the center and pinch to seal them tightly.
- Brush the tops with the beaten egg to give them a shiny finish.
- Bake for 15-20 minutes until golden brown.
- Cool slightly, then garnish with lemon zest before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can freeze them for up to 2 months. Ensure cream cheese is softened for best texture.