Description
These Raspberry Cheesecake Danish Pastries are a delightful treat combining a soft, buttery dough with a creamy cheesecake filling and a sweet raspberry topping, finished with a smooth vanilla glaze. Perfect for breakfast or an indulgent snack, these pastries bake quickly to golden perfection.
Ingredients
Scale
Dough
- 250 grams baking mix
- 25 grams granulated sugar
- 57 grams unsalted butter, softened
- 160 millilitres whole milk
Filling
- 113 grams cream cheese, softened
- 25 grams granulated sugar
- 30 grams raspberry preserves
Glaze
- 85 grams powdered sugar
- 15–30 millilitres whole milk
- 2.5 millilitres vanilla extract
Instructions
- Preheat the oven. Preheat the oven to 232°C and line a baking sheet with parchment paper to prepare for baking the pastries.
- Make the dough mixture. In a bowl, combine the baking mix, granulated sugar, and softened butter. Use a fork to cut the butter into the dry ingredients until the mixture becomes crumbly.
- Form the dough. Add whole milk to the crumbly mixture and stir until a soft dough forms. Divide the dough into 12 equal portions using a tablespoon, placing them onto the prepared baking sheet.
- Create wells in dough. Press the center of each dough mound firmly with the back of a spoon to create a shallow well for the filling.
- Prepare and add cheesecake filling. Mix softened cream cheese with granulated sugar until smooth. Spoon this mixture evenly into each well on the dough portions.
- Add raspberry preserves. Stir the raspberry preserves to loosen, then spoon them evenly over the cheesecake filling in each pastry.
- Bake the pastries. Bake in the preheated oven for 10 minutes or until the pastries turn golden. Remove from oven and let them cool on the baking tray for 2 to 3 minutes before transferring to a wire rack.
- Make the glaze. Combine powdered sugar, 15 millilitres of milk, and vanilla extract. If the glaze is too thick, add milk gradually to achieve a pourable consistency.
- Glaze and store. Drizzle the vanilla glaze over the cooled Danish pastries. Store them in a sealed container in the refrigerator to keep fresh.
Notes
- Ensure the cream cheese is softened to achieve a smooth filling mixture.
- Dough portions should be equal to help with even baking and consistent size.
- If glaze is too runny, add powdered sugar gradually to thicken it.
- Store pastries in an airtight container in the fridge for up to 3 days.
- Raspberry preserves can be substituted with other berry jams if desired.
