Puff Pastry Raspberry Danishes

These Puff Pastry Raspberry Danishes are an easy to make breakfast pastry featuring puff pastry, fresh raspberries and a luscious ricotta filling.

You won’t believe how easy these little puff pastry tarts are to make. 

The hardest part is just cutting out the frames for the pastry, and honestly, that takes hardly any effort at all.

Puff Pastry Danish Fillings:

Instead of raspberries try these fillings:

Chocolate Chips

Jams – A dollop of your favourite jam

Fresh berries

Sliced almonds with an icing drizzle

Can I use Pie Filling in Danish Pastries?

When I experimented with pie filling it was a little too watery for the puff pastry. I

t might work with you mix in a little flour or cornstarch but I haven’t tried that… yet.

Ingredients for this Puff Pastry Danish Recipe

This easy danish recipe comes together in no time, here is what you need to know about the ingredients for this puff pastry danish recipe.

Puff Pastry – I used a 9 x 12 inch sheet of frozen puff pastry for this recipe. You can use other sizes and just adjust the recipe accordingly.

Ricotta Cheese – I love the richness of ricotta in these pastries. You can swap in cream cheese here, but you will want to mix in a little lemon juice and vanilla.

Raspberries – You can use fresh of frozen (and thawed) raspberries. You could use other types of fruit too.

Sugar – I used regular old granulated sugar to sweeten the berries, that is optional. Use confectioners sugar with the cheese, it will keep the texture smooth. For sprinkling  I used caster sugar but turbinado would work too.

Eggs – Use room temperature eggs.

Looking for more delicious breakfast recipes?

Check out some of my favourite recipes for breakfast:

Bacon Pancakes

Banana Bread Baked Oatmeal

Apple Cinnamon Roll French Toast Bake

How to Make Puff Pastry Raspberry Danishes

Yields: 12 to 15 danishes

Ingredients:

1 sheet frozen puff pastry, thawed**
1 ½ cup ricotta cheese
1 cup frozen raspberries, thawed
1 tbsp granulated sugar
¼ cup confectioners’ sugar
2 eggs
¼ cup caster sugar

Note: The amounts indicated for this recipe is made for a puff pastry sheet that’s about 9 x 12 inches in size

Directions:

Preheat oven to 400 degrees F and line a baking sheet with parchment paper.

Cut puff pastry using a circular cookie cutter, about 2 ½ inches in diameter. Place each circle gently on the lined baking sheet.

Re-roll dough in order to make more circles.

Using a paring knife, score a line to create a crust around each puff pastry circle – about ½ inch from the edge.

Place raspberries into a small bowl and sprinkle with granulated sugar.

In a large bowl, whisk together ricotta cheese, confectioners’ sugar and 1 egg.

Use an offset spatula to spread the ricotta cheese mixture in the center of each puff pastry circle – within the border that was created with the paring knife.

Place 4-5 raspberries on each puff pastry.

Whisk the other egg in a small bowl and brush on the outer edge of each puff pastry. Sprinkle with caster sugar.

Bake for 10-12 minutes.

Cool before serving and enjoy!