Description

These Raspberry Cheesecake Danish Pastries are a delightful treat combining soft, crumbly pastry dough with a creamy cheesecake filling and a sweet raspberry topping. Finished with a smooth vanilla glaze, they’re perfect for breakfast, brunch, or a special dessert.

Ingredients

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 (for glaze)
2.5 millilitres vanilla extract

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Instructions

Preheat Oven: Begin by preheating your oven to 232°C (450°F). Line a baking sheet with parchment paper to prepare for baking the pastries.
Mix Dry Ingredients and Butter: In a large mixing bowl, combine the baking mix and granulated sugar. Add the softened unsalted butter and use a fork to work it into the dry ingredients until the mixture resembles crumbs.
Form Dough: Gradually add the whole milk while stirring until a soft dough forms. Divide this dough equally into 12 portions using a tablespoon for consistent size.
Create Wells: Place the dough portions on the baking sheet and gently press down the center of each mound with the back of a spoon to form a well for the filling.
Prepare Filling: In a separate bowl, blend the softened cream cheese and granulated sugar until smooth and creamy.
Fill Pastries: Evenly distribute the cream cheese mixture into the wells in the dough. Spoon raspberry preserves over the cream cheese in each pastry.
Bake: Place the baking sheet in the preheated oven and bake for approximately 10 minutes or until the pastries are golden and cooked through.
Make Glaze: While the pastries cool, mix the powdered sugar, 15 millilitres of milk, and vanilla extract in a bowl to create a smooth glaze.
Glaze Pastries: Once the danishes have cooled, drizzle the vanilla glaze over each one for a sweet finish.

Notes

Ensure the cream cheese is softened for easy mixing and a smooth filling.
Use parchment paper to prevent the pastries from sticking to the baking sheet.
Milk quantity for glaze can be adjusted to achieve desired glaze consistency.
These pastries are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
For a fruit variation, swap raspberry preserves with other fruit jams like apricot or blueberry.