Brunch at a restaurant. Pretty cool, right?
For me, not so much. I can't be the only one that prefers a Sunday that's full of sleeping, lazy breakfast making, and coffee on tap all day long. Honestly, going out to breakfast is usually too much effort.
I typically stick to classic breakfast items like bacon and eggs, but I wanted to change it up with something a little fancier... enter these raspberry cream cheese danishes. Here's the thing though: they're SO EASY. All you need is puff pastry, jam, cream cheese, and sugar. THAT'S IT!
If you ask me, nobody needs to be spending their time making finicky puff pastry when Trader Joe's makes an all-butter version in packs of 2 for $4. I used raspberry jam in this recipe, but feel free to use whichever is your favorite.
A tip: the first time I made these, I put the baking sheet directly on my baking stone to bake. I found that the bottoms got way too crispy and flaked apart too much for my liking. If you typically use a baking stone, I'd skip it for this recipe. Other than that it's smooth sailing!
Raspberry Cream Cheese Danishes
- 8 oz cream cheese, softened
- 1/4 c. granulated sugar
- pinch salt
- 1 t. lemon juice
- 1 sheet all-butter puff pastry, thawed
- 1/4 c. raspberry jam
- 1/4 c. powdered sugar
- Preheat oven to 400° F. Prepare a sheet pan with parchment paper and set aside.
- In a small bowl, cream together cream cheese, sugar, a pinch of salt, and lemon juice until thoroughly combined.
- Roll the thawed puff pastry out onto the prepared baking sheet. Score the puff pastry in a grid to make a total of 12 squares. Scoring the puff pastry allows it to fully puff up. I like to use a ruler to guide my knife as I cut it into squares.
- In the center of each square, put 1 tablespoon of the cream cheese mixture. Use the back of a spoon to make a small well in each scoop of the cream cheese mixture, then put ½ t. raspberry jam into each well.
- Bake for 20-25 minutes, or until the pastry is golden brown. Sift powdered sugar over the top of the pastries before serving.