Description
These Raspberry Cheesecake Danish Pastries combine a tender, buttery baking mix base with a creamy sweetened cream cheese filling and a vibrant raspberry preserves topping. Finished with a smooth vanilla glaze, these elegant and delicious pastries are perfect for breakfast, brunch, or a delightful dessert treat.
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 (for glaze)
- 2.5 millilitres vanilla extract
Instructions
- Preheat oven: Begin by preheating your oven to 232°C (450°F). While the oven heats up, line a baking sheet with parchment paper to prepare for baking.
- Prepare dough base: In a large mixing bowl, combine the baking mix and granulated sugar. Add the softened unsalted butter and use a fork to work the butter into the dry ingredients until the mixture takes on a crumbly texture.
- Form dough: Gradually add the whole milk into the crumbly mix while stirring continuously until a soft dough forms. Divide this dough evenly into 12 portions using a tablespoon for consistency.
- Create wells in dough: Place the dough portions on the lined baking sheet and, using the back of a spoon, gently press down the center of each dough mound to form a small well for filling.
- Make cream cheese filling: In a separate bowl, blend the softened cream cheese with granulated sugar until the mixture is smooth and creamy.
- Fill danishes: Spoon the cream cheese mixture evenly into the wells of the dough portions, then top each with a small amount of raspberry preserves.
- Bake pastries: Bake the prepared pastries in the preheated oven for about 10 minutes or until they turn a lovely golden brown color.
- Prepare glaze: While the pastries bake and cool slightly, mix together the powdered sugar, 15 millilitres of milk, and vanilla extract until smooth to create the glaze.
- Glaze danishes: After the pastries have cooled, drizzle the vanilla glaze over each one for added sweetness and shine.
Notes
- The baking mix can be substituted with a pre-made biscuit or scone mix for convenience.
- Make sure the cream cheese and butter are softened to room temperature for easier mixing and better texture.
- Adjust the milk quantity in the glaze to achieve desired consistency; thicker glaze will set better.
- For best results, serve pastries fresh on the same day.
- You can add fresh raspberries on top of the preserves for extra burst of fruitiness.
